MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ground Beef Stroganoff (Betty Crocker)
 Categories: Main dish, Meats, Pasta, Seandennis
      Yield: 8 Servings
 
      2 T  Butter
      1    Package (8 oz) sliced baby
           --portabella mushrooms
      1 c  Chopped onions
      2    Garlic cloves, finely
           --chopped
      1 lb Lean (at least 80%) ground
           --beef
  1 1/2 c  Progresso beef-flavored
           --broth (from 32-oz carton)
      1 T  Worcestershire sauce
    3/4 t  Salt
    1/4 t  Pepper
    1/4 c  Gold Medal all-purpose flour
      1 c  Sour cream
      6 c  Cooked egg noodles
           Chopped Italian (flat-leaf)
           --parsley, if desired
 
  In 10-inch nonstick skillet, melt butter over medium heat. Cook
  mushrooms, onions and garlic in butter 5 to 7 minutes, stirring
  occasionally, until tender. Remove from skillet to small bowl; set
  aside.
  
  Increase heat to medium-high. In same skillet, cook beef 5 to 7
  minutes, stirring frequently, until no longer pink; drain. Stir in 1
  cup of the beef broth, the Worcestershire sauce, salt and pepper;
  heat to boiling. Beat flour and remaining 1/2 cup beef broth with
  whisk until incorporated; stir into beef mixture. Add mushroom
  mixture; return to boiling, and stir constantly about 1 minute or
  until mixture thickens. Remove from heat; stir in sour cream.
  
  Serve with cooked egg noodles. Garnish with parsley.
  
  NOTE: It's important to create a slurry with the flour and broth so
  the mixture will blend in with meat mixture in the skillet without
  forming lumps. Bringing everything to a boil thickens the skillet
  dish and cooking it for a minute or two cooks away any raw flour
  taste.
  
  Expert Tips
  
  * A sprinkle of fresh parsley or green onion adds to the visual
    appeal and fresh flavor of an everyday skillet dinner.
  
  * Using ground beef speeds up a dish that usually takes much longer;
    stroganoff is usually made from chunks of beef that benefit from a
    long slow braising.
  
  * Using mushrooms and Worcestershire sauce helps boost the beefy,
    savory flavor with what's called umami.
  
  * Cook the egg noodles while you're preparing the stroganoff and your
    dinner will be ready to serve in 30 minutes.
  
  From: https://www.bettycrocker.com/recipes/ground-beef-stroganoff
  
  MM'd by Sean Dennis (1:18/200) for Fidonet's COOKING echo
  on 29 April 2020.
 
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