Beef Stroganoff

4 (about 1.5 cups each)

30 min

Ground beef and mushrooms simmered with egg noodles in a creamy Worcestershire-spiked broth.

2 cloves garlic, minced	Sauté garlic in butter, 1 min	Add beef, sauté until browned	Add mushrooms & pepper, sauté 5 min	Add noodles, broth & seasonings, stir	Cover, bring to boil, simmer low 7–10 min	Fold in sour cream until creamy	Season to taste, top with parsley, serve
30 g butter
225 g ground beef
225 g mushrooms, sliced
⅛ tsp black pepper, freshly cracked
480 ml beef broth
1 Tbsp Worcestershire sauce
½ tsp Dijon mustard
225 g wide egg noodles
80 ml sour cream
1 Tbsp parsley, chopped (optional)

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