Ground Beef Stroganoff

• 43 g butter, divided
• 227 g mushrooms, sliced
• 1 onion, chopped
• 454 g ground beef
• 4 ml kosher salt
• 1 ml ground pepper
• 2 garlic cloves, pressed
• 23 g flour
• 840 ml beef or chicken broth
• 15 ml Dijon mustard
• 10 ml Worcestershire sauce
• 15 ml soy sauce
• 227 g dried egg noodles
• 120 ml sour cream
• 120 ml chopped pickles
• 15 ml Italian parsley, chopped

Mga Tagubilin

1. 1

   Over medium-high heat, melt 1 tbsp (15ml) butter and cook the mushrooms with salt and pepper until well-browned, 5–7 minutes. Remove to a plate and set aside.

2. 2

   Melt the remaining 2 tbsp (30ml) butter and cook the onion and ground beef for 5–7 minutes until browned. Keep breaking the meat into small pieces as you cook it. Season with salt and pepper. Add the flour and cook for 1–2 minutes to cook off the raw taste. Add the broth and stir well. Bring to a simmer. Stir in the Dijon, Worcestershire, soy sauce, and noodles. Cook uncovered for about 6–8 minutes until the noodles are cooked, stirring occasionally.

3. 3

   Stir in the pickles and sour cream, garnish with parsley, and serve.