Personally, I think ground beef stroganoff is one of the yummiest things ever. This recipe has no cream of mushroom soup, which just makes it healthier and fresher. 🙂
We served the stroganoff over cooked egg noodles and had a croissant and a simple romaine lettuce salad on the side. It really was one of my favorite dinners. Hope you enjoy it too!
Ground Beef Stroganoff Recipe
Ingredients (serves 5-6):
- 1 1/2 pounds lean ground beef or turkey
- 1 small onion, chopped (about 1/2 cup)
- 1 clove garlic, finely minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces sliced white button mushrooms
- 4 ounces light cream cheese, cubed
- 2 cups low-sodium beef broth
- 1/2 cup lowfat milk
- 3 tablespoons flour
- optional: 1/2 cup light sour cream (I totally forgot to add sour cream at the end and it still tasted great without it!)
- Salt and pepper to taste
- Cooked egg noodles or rice for serving
Instructions:
- Heat a large skillet to medium-high heat. Cook the meat, onion, garlic, salt and pepper until meat is browned. Drain excess grease (if there is any).
- Add sliced mushrooms and cook until they are soft (stirring occasionally).
- Add the cubed cream cheese and let it melt over medium heat for a couple minutes before stirring it in. Mix gently to combine with the meat mixture.
- In a large liquid measuring cup, combine the beef broth and milk. Whisk in the flour until the mixture is smooth and there are no lumps of flour remaining.
- Pour beef broth/milk mixture into the meat mixture and stir in over medium-high heat. Let the mixture bubble and simmer until slightly thickened (a few minutes).
- Stir in sour cream (if desired) and salt and pepper to taste. Serve over cooked egg noodles or hot steamed rice and top with chopped parsley as a garnish.
*Inspired by THIS recipe.