Pregnancy Friendly 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
Ingredient note
The egg in these is pasteurized when the product is made, and it gets cooked again here, so it is fine during pregnancy.
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
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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