Beef Strogonoff

Utensils: 6 quart saucepan, large skillet or electric skillet

 Ingredients1 small yellow onion
1 tablespoon butter
1 tablespoon minced garlic
1 pound lean ground beef, 7% fat
4 ounces sliced baby portabella mushrooms (rinsed)

1 tsp Darn Good Seasoning 

1/4 cup flour
1 (8-ounce) package wide egg noodles
1 (10-ounce) can double-strength beef broth
1 (8-ounce) container sour cream

Fill 6 quart saucepan 1/2 full of water. Cover and bring to a boil on high for pasta. Peel and dice (rinsed) onion.

Melt butter in large skillet pan on medium-high; swirl to coat. Stir in onions and garlic; cook 1 minute, stirring occasionally.

Add beef, mushrooms, and Darn Good Seasoning. Cook 5–7 minutes, stirring frequently, until meat crumbles and no pink remains.

Stir flour into beef mixture; cook 2 minutes, stirring often.

Stir pasta into boiling water. Boil 7–8 minutes, stirring occasionally, until tender.

Slowly stir broth into beef mixture; stir in sour cream. Reduce to medium; simmer 7–8 minutes, stirring occasionally.

Drain pasta thoroughly; serve beef mixture over pasta.