Skillet Beef Stroganoff

This beef stroganoff recipe is quick and easy and perfect for a week night meal.  It's a great leftover, too.


Skillet Beef Stroganoff
1/2 Tbsp. canola or olive oil
1 lb. ground beef
1 onion, finely diced
1/2 cup brandy
2 Tbsp. flour
4 cups beef broth (I only had 2 cups, so I added water to make 4 cups.)
1/2 lb. egg noodles
1 cup sour cream
2 tsp. lemon juice

Heat a large saute pan with lid over medium high heat. Add the oil and, once hot, the ground beef. Add the onions. Stir, breaking up the ground beef, until the beef is browned and onions are tender.  To the skillet, add a small pinch of salt. Add the brandy and lift any browned  bits from the bottom of the pan. Boil for about 1 minute before adding flour. Cook for 30 seconds; then, add the broth and bring to a boil. Stir in the noodles. Cover partially with a lid and cook, stirring occasionally, until noodles are tender, about 10 minutes.

Off the heat, stir in the sour cream and lemon juice. Season to taste with salt and pepper.

Source: adapted from  Elly Says Opa
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