Spin-Off Beef Stroganoff

Ingredients

• 1 bag egg noodles
• 1 lb ground beef
• 2 cartons beef broth
• 8 oz cremini or baby bella mushrooms, sliced
• 2–3 tbsp flour
• Salt, to taste
• Black pepper, to taste
• Onion powder, to taste
• 1–2 tbsp soy sauce
• 2 cloves garlic, minced

Directions

1. Brown the beef. Cook the ground beef in a large pot or deep skillet over medium-high heat until browned. Remove excess grease if needed.

2. Cook the mushrooms. Add the sliced mushrooms to the pot. If the pan is dry, add a little butter or oil. Cook for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

3. Add the seasonings. Stir in the garlic, soy sauce, onion powder, parsley, salt, and pepper. Cook for about 30 seconds.

4. Add the flour. Sprinkle in the flour and stir well to coat the beef and mushrooms. Cook for 1–2 minutes to remove the raw flour taste.

5. Add the broth. Slowly pour in the beef broth while stirring. Bring to a boil.

6. Cook the noodles. Add the egg noodles directly to the pot. Reduce to a simmer and cook according to the package directions, stirring occasionally. If the noodles aren’t mostly submerged, add a little water or extra broth.

7. Finish. Once the noodles are tender and the sauce has thickened, taste and adjust the seasoning.

Notes

• For an even more stroganoff-like finish, stir in ½–1 cup sour cream after removing the pot from the heat.