Ground Beef Stroganoff

I love the flavor of beef stroganoff, but I hate using tenderloin because it's so expensive. You can use a cheaper cut of beef but a lot of the time it isn't tender and/or it takes a long cooking time to make it tender. So for quick and economical weekday cooking, I use ground beef. I made this tonight and everybody (Finley included - and she doesn't usually eat meat or mushrooms!!) cleaned their plates. I call that a winning recipe!

Ground Beef Stroganoff

serves 4

1 lb ground beef (or ground turkey or bison)

4 T butter

1 small white onion, diced

8 oz button mushrooms, sliced

1 garlic clove, minced

4 T flour

1 14.5-oz can beef broth

1 T Dijon mustard

1 T worcestershire

1/3 c white wine

1/2 c sour cream (you can use low fat)

salt and pepper to taste

fresh dill, chives, or parsley, for garnish

cooked egg noodles, for serving

In a large skillet over medium heat, brown ground beef and drain off fat. Add butter, mushrooms and onion. Cook, stirring occasionally, for 7-9 minutes or until vegetables are softened. Add garlic and saute another 30 seconds.

Stir flour into mixture. Pour in beef broth and bring to a boil, stirring occasionally. Lower the heat and stir in mustard, worcestershire, wine, salt and pepper. Let simmer while the noodles are cooking.

When the noodles are finished cooking, add the sour cream and stir well to incorporate and heat through. Taste for seasoning and add more salt and/or pepper, if needed. Serve over noodles and garnished with dill.