Hamburger Stroganoff

Ingredients

  • 1 lb 80/20 Ground Beef
  • 1 tbsp Cornstarch
  • 1-1/2 tsp Garlic Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Onion Powder
  • 2 cups Beef Broth
  • 1-1/2 cups Milk
  • 2 cups Egg Noodles
  • 1/2 cup Sour Cream
  • 2 tsp Lea & Perrins Worcestershire Sauce

Directions

  • In a small bowl mix Cornstarch, Garlic Salt, Black Pepper,  Onion Powder.
  • In a skillet over medium-high heat, brown 1 pound of Ground Beef until no pink remains. Drain off the grease using a turkey baster.
  • Add Cornstarch, Garlic Salt, Black Pepper,  Onion Powder to the Ground Beef and stir to combine and absorb any excess liquid in the pan.
  •  Add Beef Broth and Milk to the skillet, stirring occasionally, bring to a boil.  Closely monitor  and reduce heat if the liquid begins to boil over. 
  • Once boiling, stir in Egg Noodles. Reduce heat and simmer, stirring occasionally, until the pasta is tender, about 15 minutes. Midway through add Worcestershire Sauce.
  • Turn off the heat and vigorously stir in the Sour Cream.
  •  Allow to cool slightly before serving.

Notes

  • The Lea & Perrins Worcestershire Sauce has a stronger vinegar flavor than the Heinz or Trader Joes brands. If using either Heinz or Trader Joes brands taste test as you add it. 
  • Serve with steamed Broccoli or Carrots.