Weeknight Mushroom Stroganoff with Ground Beef
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
12 oz. dry egg noodles
1 tbsp. olive oil (or other cooking oil)
1 lb. ground beef
1 small to medium yellow onion, diced
½ tsp. salt, or to taste
½ tsp. black pepper, or to taste
2 10.5 oz. cans condensed cream of mushroom soup
1 14.5 oz. can beef broth
1 24 oz. jar Paisley Farm Marinated Mushrooms with Zesty Garlic, drained and roughly chopped (Drain the brine only; do not drain the minced garlic)
½ - ¾ cup sour cream (or plain yoghurt)
Minced fresh parsley for garnish (optional)
Instructions
- Warm the olive oil in a large, deep-sided skillet over medium heat. Add the ground beef, diced onion, salt, and pepper. Stir and break up the ground beef into crumbles. Cook, stirring occasionally, until the ground beef is browned and the onion is soft; about 8 to 10 minutes.
- Meanwhile, fill a large pot with water and bring to a rapid boil. Add a good pinch of salt to the water along with the egg noodles. Bring the water back to a boil and cook the noodles until they are tender yet firm to the bite; about 6 minutes (or according to “al dente” package directions). Drain (do not rinse) and set aside.
- When the beef is browned, drain and discard any excess oil or fat from the pan. Stir in the condensed cream of mushroom soup and beef broth. Bring to a simmer and let cook for 10 minutes, stirring occasionally. Next, stir in the chopped marinated mushrooms along with the minced garlic from the brine. Bring the mixture back to a simmer and let cook for 3 to 5 minutes, stirring occasionally, until the mixture is bubbly.
- Next, reduce the heat to low and stir in the sour cream. *At this point, you can stir in the egg noodles or serve them on the side to be topped with the ground beef and mushroom mixture. Make sure everything is warmed through, sprinkle with minced fresh parsley, if desired, and serve.
- *NOTE: If you are planning to freeze leftovers, it is best to keep the noodles and ground beef mixture separate, as the noodles can get mushy when frozen.
