Hamburger Stroganoff (Paula Deen) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Paula Deen's version Ingredients:
2 tablespoons butter |
2 (8 ounce) packages sliced baby bella mushrooms |
1 cup chopped onion |
3 garlic cloves, minced |
1 1/2 lbs lean ground beef |
1 (7/8 ounce) package onion gravy mix |
3 tablespoons all-purpose flour |
1 (14 ounce) can chicken broth |
1 tablespoon worcestershire sauce |
2 tablespoons fresh thyme leaves |
1/2 teaspoon ground black pepper |
1/4 teaspoon salt |
2/3 cup sour cream |
1 (12 ounce) package wide egg noodles, cooked and kept warm |
Directions:
1. In a large skillet, melt butter over med-high heat.
2. Add mushrooms, onion, and garlic; cook for 8 minutes or until mushrooms has released their liquid.
3. Add beef, and cook for 10 minutes or until beef is browned and crumbly.
4. Sprinkle gravy mix and flour over beef mixture; cook, stirring constantly, for 2 minutes.
5. Stir in broth, Worcestershire sauce, thyme, pepper, and salt.
6. Bring to a simmer, and cook, uncovered, for 10 minutes, stirring occasionally.
7. Remove from heat, and stir in sour cream.
8. Serve over hot cooked noodles.
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