Beef Stroganoff
Serves: 12
Total Cook Time: 50
Prep Time: 20
Cook Time: 30
Ingredients
- 2 12-ounce package egg noodles
- 2 pound ground beef
- 2 sweet onion, chopped
- 4 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup dairy free milk
- 2 tablespoon corn starch
- 4 tablespoons Dijon mustard
- 2 tablespoon Worcestershire sauce
- 4 beef bouillon cubes
- 2 tablespoon chopped fresh parsley, for garnish
- Salt & pepper, to taste
Instructions
- Prepare noodles according to package directions. When they are cooked, drain and set aside.
- In a large Dutch oven over medium-high heat, brown the beef, breaking it up into pieces as it cooks.
- Add the onions to the Dutch oven and sauté, stirring frequently, until translucent and soft – about 5 minutes.
- Sprinkle the flour over the beef and onion, stirring to evenly coat and allow the flour to absorb oil.
- Add the beef broth, milk, corn starch, Dijon, Worcestershire, and beef bouillon to the Dutch oven. Stir until combined, and allow the sauce to simmer until thickened.
- Toss the noodles to coat evenly with the sauce. Adjust seasoning with salt & pepper and garnish with parsley before serving.
