Pescatarian Hamburger Stroganoff

Total time35 min

Prep time10 min

Cook time25 min

4.7

(9)

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Ingredients

4 servings

12 oz wide egg noodles
1 lb ground beef (80/20)
1 medium yellow onion, finely diced
3 cloves garlic, minced
8 oz cremini mushrooms, thinly sliced
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 ½ cups beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
1 tbsp worcestershire sauce
1 tsp dijon mustard
1 cup sour cream, at room temperature
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until tender with a slight resistance at the center, then drain and set aside.
2
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned throughout with no pink remaining and an internal temperature of 160°F (71°C), about 6–8 minutes. Transfer the beef to a plate, leaving any rendered fat in the skillet.

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