yield: 6 servings
prep time: 10 minutes
cook time: 20 minutes
Beef Stroganoff is comfort food to me because I grew up eating it. But it’s another one of those meals that I used to make from a box. (You must be thinking, how did she ever learn to cook?!) That boxed stuff doesn’t even compare with this rich and creamy Stroganoff. It’s so good served on top of my Easy Caulimash (here), as pictured.
• 1½ pounds ground beef
• ½ cup finely chopped onions
• 2 cloves garlic, minced
• 4 ounces white mushrooms, sliced
• 4 ounces cream cheese (½ cup), softened
• 1 cup beef broth
• ¼ cup heavy whipping cream
• ¼ cup water
• 1 tablespoon Worcestershire sauce
• Salt and ground black pepper
• ½ cup sour cream
1. In a large skillet over medium heat, cook the ground beef with the onions, garlic, and mushrooms, crumbling the meat with a large spoon as it as cooks, until the meat is browned and the onions are softened and translucent, about 10 minutes. Drain the fat, if necessary.
2. Stir in the cream cheese and cook until melted. Add the broth, cream, water, and Worcestershire sauce, and stir to combine. Continue to simmer for 5 minutes.
3. Season to taste with salt and pepper. Stir in the sour cream and serve. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
