BEEF STROGANOFF

BEEF STROGANOFF

From Angie Reid

1 lb. ground beef
1/2 cup yellow onion, chopped
1 t. garlic, minced (1-2 cloves)
3 T. butter
3 T. flour
1  1/2 cups beef broth*
1/2-1 cup cream or half-n-half*
1 cup sour cream
1-2 T. Worcestershire sauce, to taste
Salt, pepper to taste
Egg noodles, cooked according to pkg. directions

In large skillet over medium heat, brown ground beef along with onions and garlic until thoroughly cooked; drain.  Set aside in a bowl.

In same pan, melt butter over medium heat.  Add flour; stir to absorb butter.

Add beef broth and cream.  Turn the heat to high and whisk vigorously to remove any lumps.  Bring to a boil for 2-3 minutes allowing the sauce to thicken slightly.

Lower temperature to medium and whisk in sour cream. Stir to combine.

Add salt, pepper and Worcestershire, tasting until it is seasoned the way you like.

Add ground beef back to the mixture until reheated.

Pour over noodles.

*can substitute 1 can cream of mushroom soup