PCC Beef Stroganoff

PCC Beef Stroganoff

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  • 1 pound lean ground beef
  • 2 tablespoons butter
  • 1/4 pound crimini mushrooms, sliced
  • 1/2 cup chopped onions
  • 1 1/2 teaspoons minced garlic
  • 2 tablespoons flour
  • 2 1/2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons paprika
  • 3/4 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1/2 cup sour cream
  • Cooked egg noodles or rice, for serving


In a large soup pot, sauté ground beef in butter over medium heat until lightly browned and cooked through, about 10 minutes. Drain off excess fat. Add mushrooms, onions and garlic; cook until vegetables are soft, 5 to 10 minutes. Stir in flour and cook for 1 minute.

Add broth, Worcestershire, paprika, thyme, salt and pepper; simmer until beef flavors meld, 10 to 15 minutes. Stir in sour cream. Serve over cooked noodles or rice.

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