1 pound ground beef, 80/20 mixture
12 ounces wide, flat egg noodles, uncooked
1/2 cup sliced white button mushrooms
1/2 cup sliced baby portobello mushrooms
1 medium onion, diced
3 cups low-sodium beef stock
2 tablespoons unsalted butter
1 tablespoon vegetable or canola oil
2 cloves garlic, minced
2 tablespoons all purpose flour
1 beef bouillon cube (approx. 1 teaspoon)
1 tablespoon Worcestershire sauce
3/4 cup sour cream
1 teaspoon freshly chopped parsley
Kosher salt and fresh ground black pepper
Preheat a large skillet over medium-high heat.
Add the oil and butter to the skillet and melt together.
Add the button and portobello mushrooms and diced onion to the skillet and cook until mushrooms start to brown on the edges and onions become translucent (about 5 minutes).
Put the ground beef and garlic in the skillet. Break up the ground beef with a large spoon or spatula, and cook it until the beef is mostly browned, with very little pink remaining.
Add flour and stir to coat entire mixture.
Add the beef broth, Worcestershire sauce, uncooked egg noodles, beef bouillon and half the parsley to the skillet.
Reduce heat to medium/medium-low. Cover the skillet and let it simmer about 10 to 15 minutes, stirring occasionally to avoid sticking, until the noodles are cooked and al dente.
When the noodles are cooked and the sauce is thickened, remove from the heat and add sour cream. (If the sauce is still runny, add another teaspoon of flour before putting in the sour cream.)
Stir in sour cream until the mixture becomes uniform and the stroganoff looks silky smooth.
Season with Kosher salt and black pepper to taste. (Don't add salt if you are on a restricted diet.)
Serve in a bowl and garnish with remaining parsley.
Accompany with a thick slice of hearty brown bread, and enjoy!
