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30-Minute Beef Stroganoff

Ingredients and Prep:
4 tablespoons of all-purpose flour.
1/4 cup of butter.
1 cup of sour cream.
2 cups of water.
6 ounces of fresh sliced mushrooms.
1 12-ounce package egg noodles (cooked and drained).
1 chopped onion.
1 minced garlic clove.
1 beef stock cube.
2 pounds of lean ground beef.
Salt and black pepper.

Cooking Directions:
Dissolve 1 cube of beef stock in 2 cups of hot water.
Combine 2 tablespoons of butter, the mushrooms, onions and garlic over
medium heat for a few minutes. The vegetables should be tender.
Remove the mushroom, garlic and onion mixture from the pan and place
in a dish.
Melt the remaining butter in the pan.
Brown the ground beef in melted butter.
Pour in the flour and stir.
Stir in the beef broth. Continue to cook until the consistency thickens
slightly.
Stir in sour cream and the mushroom, garlic and onion mixture.
Add salt, pepper and any other desired seasonings.
Continue cooking until sauce is hot. Remove it from the heat shortly
before it begins to boil.

Serving Instructions, Tips & Variations: This recipe serves 8.
Substitute thinly sliced sirloin steak for the ground beef for a slightly
different dish.
Mix in a bit of additional sour cream shortly before serving.
If egg noodles don't appeal to you, pair this dish with wild rice instead.