GROUND BEEF STROGANOFF

Simmer over low heat for 7-10 minutes. Stir in sour cream and cook for additional 1-2 minutes. Season with salt and pepper to taste. If desired, garnish with fresh parsley or fresh thyme.
Serve over cooked egg noodles, mashed potatoes, or rice.
Notes
Use a good lean ground beef as I like to add a tad of butter to add flavor to the mushrooms so they cook up really brown.
Ground turkey or ground pork can but substituted for ground beef.
If you have excess grease after browning the ground beef, drain it before proceeding with the rest of the recipe.
Both white button mushrooms and cremini mushrooms work well for this recipe. Heck, go crazy and use some of each for more flavor.
I like to use Amish egg noodles, but any egg noodle will work. Or serve over mashed potatoes, angel hair pasta, or rice.
If the gravy gets too thick, thin it down with 1/4 cup of beef broth at a time until desired consistency.
Wait until serving time to combine with the egg noodles, as the noodles tend to soak up too much of the gravy and get mushy.
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, heat in a pan over medium-low heat or in the microwave at reduced power.
Nutrition
Calories: 358kcal | Carbohydrates: 13g | Protein: 32g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 436mg | Potassium: 1183mg | Fiber: 2g | Sugar: 5g | Vitamin A: 452IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 4mg