This is an easier and less expensive version of beef stroganoff because it uses ground beef instead of other cuts of beef. I explored a few recipes and it seemed to me that they made it much harder than it actually is to make stroganoff, or maybe I just over-simplified it. Either way, this recipe doesn’t take long to make a delicious meal.
Just remember to choose grass fed beef that hasn’t been given antibiotics or growth hormones. Good quality meat is healthy and contains a high amount of B vitamins, zinc, iron, potassium, phosphorous, and heme iron.
2 pounds ground beef
1 pound mushrooms
16 ounces noodles
4 TBSP butter (1/2 stick)
2 tsp gold rum or Cognac
1-1/2 cups sour cream
1-1/2 cups whole milk
1 cup filtered water
3 TBSP flour
3 TBSP dried parsley
2 tsp salt
1/2 tsp black pepper
1/8 tsp thyme
1/8 tsp sage
Cook noodles according to directions on package.
Rinse mushrooms and break apart into 5-6 pieces, including stems.
In large skillet, crumble ground beef and add mushrooms; cook thoroughly.
Remove beef and mushrooms to a plate, leaving grease in skillet.
Add milk, butter, rum, sour cream, parsley, salt, black pepper, thyme, and sage, whisking frequently until it just begins to bubble.
In small bowl, whisk together cold filtered water and flour until it is smooth.
Slowly add the water and flour to the milk in the skillet.
Whisk until it bubbles again and it is thickened.
Return beef and mushrooms to skillet and mix well.
Drain noodles and mix into stroganoff.