Chris and I were both under the weather over the past few days. This is one of my favorite dishes to fight a cold- quick and easy to make, warm, inviting, and with ingredients like black pepper, onion, garlic, and spicy brown mustard to boost the immune system and clear the sinuses. In this version I substituted ground beef for the traditional Stroganoff's strips of beef tenderloin because it is what I had on hand, and is cheaper. (To stay on the cheap but avoid factory farms, I like the organic, grass fed, ground beef now carried at Costco)
Ingredients
12 oz egg noodles
1 lb ground beef
freshly ground salt and pepper
garlic powder
3 1/2 Tablespoons butter
1 Tablespoon flour
1 cup beef stock
1 onion, sliced very thinly
3 Tablespoons sour cream
1 teaspoon spicy mustard
(We like Sierra Nevada's Porter&Spicy Brown)
Step 1: In a pot or large saucepan bring water to boil, and add egg noodles. Cook until just tender, still slightly firm (3-5 minutes). When noodles have cooked, drain and set aside.
Step 2: While noodles cook, season ground beef with freshly ground black pepper, sea salt, and garlic powder (~2 tsp) to taste. Heat a large skillet over medium-high heat. Melt 2 tablespoons butter. As butter starts to foam, add onion. Cook for one minute, then add beef. Use a wooden spoon to periodically stir beef and break into small pieces. As soon as beef is just cooked, remove from heat (do not overcook. Meat should remain moist, not dark brown and crumbly).
Step 3: In a saucepan melt 1 1/2 Tablespoons butter. Whisk in 1 Tablespoon flour until smooth. Add 1 cup beef stock, and bring to a simmer. Whisk for 1-2 minutes as sauce thickens. Reduce heat. Once sauce has stopped bubbling, add sour cream and mustard. Stir into sauce until texture and color are smooth and even. Add salt and pepper to taste.
Step 4: Pour sauce over ground beef and onions. Toss with egg noodles. Serve hot.
Variations: Sliced mushrooms can be added in with onions and lightly browned before beef is added.
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