Instructions:
Heat vegetable oil in a large skillet over medium heat.
Add the chopped onion and minced garlic to the skillet. Sauté for 3–4 minutes, or until the onion turns translucent.
Crumble the ground beef into the skillet, breaking it apart with a spoon. Cook until browned and fully cooked.
Toss in the sliced mushrooms and cook for an additional 5 minutes, or until softened.
Sprinkle flour evenly over the meat and vegetables, stirring to coat everything thoroughly.
Gradually pour in the beef broth while stirring constantly to avoid lumps. Continue stirring until the sauce thickens slightly.
Add Worcestershire sauce and reduce the heat to low.
Stir sour cream into the mixture, ensuring it’s fully combined. Let the stroganoff simmer gently for another 5 minutes.
Season with salt and pepper to taste, and garnish with parsley, if desired.
Serve warm and enjoy this comforting dish!
Variations & Tips:
Sweetness & Spice:
Add a tablespoon of ketchup or a dash of paprika for extra depth.
Healthier Option:
Swap ground beef for ground turkey or chicken.
Vegetarian Version:
Replace the beef with lentils or a plant-based meat substitute, and use vegetable broth instead of beef broth.
Mushroom Trick:
Finely dice mushrooms if cooking for picky eaters—they’ll blend seamlessly while maintaining flavor!
Crunch:
Top with crushed croutons or crispy onions for texture.
This straightforward recipe delivers big on taste while being easy to whip up. Perfect for weeknights or when you’re craving a cozy, hearty meal! Let me know
