Wednesday, February 15, 2017
Ground Beef (or Elk) Stroganoff
2 T butter
8 oz sliced baby portabella mushrooms
1 C chopped onion
2 cloves garlic, finely chopped
1 lb lean ground beef, elk or other meat
1½ C beef broth
1½ T Worchesershire
1 tsp salt
½ tsp pepper
¼ tsp nutmeg
¼ C flour
1½ C sour cream (+ more to garnish at serving)
Italian parsley, finely chopped for garnish
noodles or rice
Melt butter in large skillet over medium heat; cook mushrooms, onion and garlic until tender (6-8 minutes). Transfer to small bowl; set aside.
Brown ground beef (or elk...) in skillet over medium high heat. While meat is cooking, whisk flour into ½ cup beef broth; set aside. Add remaining broth, Worcestershire, salt, pepper and nutmeg to browned meat; bring to boil. Add flour and broth mixture, stirring as it thickens. Stir in mushroom and onion mixture; cool slightly. Stir in sour cream.
Serve over noodles or rice, garnished with a dollop of sour cream and chopped parsley.