Easy Ground Beef Recipes For Dinner

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Easy Ground Beef Recipes For Dinner – Many of the ingredients required for Beef Beef Stroganoff are refrigerator and pantry staples such as onions, garlic, Dijon mustard and parsley. After making this dish for many years, I’ve been given some notes about the rest of the ingredients to ensure the best results.

Easy Ground Beef Stroganoff

I use the ground round (85/15) most often, but also the chuck (80/20). I found that the loin was a little too dry in this dish. The fat content of the beef determines the amount of butter and oil that needs to be added to the fan when frying the mushrooms.

I like to use cremini mushrooms on the stroganoff for a deeper, more rustic flavor. It can be replaced with a white button, but the overall taste will be mild.

Ingredients Of Easy Ground Beef Stroganoff For Dinner

  • You need 1 pound ground beef
  • You need 1-2 tablespoons unsalted butter or vegetable oil
  • Prepare 1 small yellow onion , chopped
  • Prepare 12 ounces cremini mushrooms , sliced 1/4-inch thick
  • You need 2 large garlic cloves , minced
  • You need 1/4 cup cognac
  • Prepare 3 tablespoons all purpose flour
  • It’s 1 tablespoon Dijon mustard
  • You need 1 tablespoon Worcestershire sauce
  • Prepare 1-2 teaspoons sweet Hungarian paprika
  • Prepare 1-1/2 teaspoons chopped fresh thyme leaves
  • You need 3-1/2 to 4 cups beef broth or stock
  • You need 8 ounces dried extra wide egg noodles
  • Prepare 1/2 to 2/3 cup sour cream
  • You need 3 tablespoons chopped flat-leaf parsley
  • Prepare 1 teaspoon fresh lemon juice (optional)
  • You need kosher salt and freshly-ground black pepper

Easy Ground Beef Stroganoff Instructions

  1. Large frying pan or sotapan (12.5 to 13 inches in diameter, 2.5 inches in height or 4 quart cocotte) with vegetable oil (2 to 3 tablespoons, depending on the fat ratio of the liver meat, less than round required).
  2. Roast the beef meat over medium-high heat with a pinch of salt and black pepper. Before you start flipping it, develop a nice skin on your beef. When it starts to brown, break up large portions with a spoon and spatula. Remove the beef from the pan using a slotted spoon and set it aside.
  3. Fans need 3 tablespoons of fat. If the beef does not produce a lot of fat, add enough butter or oil to fill it.
  4. In a pan, add onions, mushrooms, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Fry until the onions and mushrooms are tender and brown, and fry until most of the liquid that comes out evaporates. Add garlic and simmer for 1 minute.
  5. Add the cognac, stir and simmer for a minute or two, until almost completely evaporated.
  6. Stir the chopped beef again in the pan. Sprinkle the dough with flour, stir to mix evenly, and cook for 1-2 minutes.
  7. Add the beef broth, Dijon mustard, Worcestershire sauce, paprika, and 1 teaspoon fresh hour leaves. Add raw egg noodles and bring to a boil. Reduce the heat with a lid and simmer for 7-10 minutes, stirring every few minutes, until the noodles are fully cooked through. *
  8. Add sour cream, 1/2 teaspoon and 2 teaspoons of parsley to the fan and mix. Liver with salt and pepper. (The amount depends on the soup used.)
  9. Add lemon juice if necessary to lighten the sauce or the brand of sour cream you use depends on taste and personal preference. your bowl. Sprinkle the remaining parsley into the pan and remove immediately. (This dish does not reheat well the next day.)

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