Ground Beef Stroganoff

Ingredients

• 1 pound lean ground beef
• Salt and ground black pepper to taste
• 1/4 teaspoon dried thyme
• 2 tablespoons butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 8 ounces fresh mushrooms, sliced
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 2/3 cup sour cream
• 8 ounces egg noodles for serving
• Chopped parsley for garnish

Instructions

1. 1

   Heat a large nonstick skillet over medium-high heat. Add the beef, season to taste with salt and pepper. Add the dried thyme and cook, breaking the beef into small pieces with a wooden spoon, until well browned and no longer pink. Transfer the beef to a bowl (drain any excess fat if needed).

2. 2

   Reduce the heat to medium. To the same skillet add the butter. When the butter is completely melted, add the onions and saute for about 2 minutes minutes. Add the garlic and cook for about a minute. Add the mushrooms and cook for 2 - 3 minutes, Stir in the flour and cook for 1 minute.

3. 3

   Add half the broth while stirring. Once incorporated, add the remaining broth, the Dijon mustard and Worcestershire sauce. Return the ground beef to the skillet and bring to a boil.

4. 4

   Cook the egg noodles according to package directions.

5. 5

   Reduce the heat to medium low, and simmer for about 6 minutes. Add the sour cream and simmer on low heat for about 2 - 3 minutes. Remove from the heat. Adjust salt and pepper to taste

6. 6

   Serve over hot egg noodles garnished with chopped parsley.