I am back at the South Arm Community Kitchen after missing one of the kitchen due to personal commitment.

In this kitchen, Minoo shared another three recipes. The main course is a One Skillet Ground Beef Stroganoff.

We served the beef strognaoff with a side dish of Crunchy Bok Choy Slaw. I had blogged about it here.

Ingredients

• 8 oz. white button mushrooms, sliced
• 2 tablespoons butter
• 1/2 onion, diced
• 1 pound lean ground beef
• 2 cloves garlic, minced
• 3 tablespoons flour
• 1 teaspoon paprika
• 1/4 cup dry sherry (we used red wine)
• 4 cups low sodium beef broth
• 1 1/2 teaspoon salt or to taste
• 1/2 teaspoon black pepper
• 4 cups dry egg noodles
• 1/2 cup sour cream
• 1 to 2 tablespoons chopped parsley
• a few dashes of Worcestershire sauce, optional

Source: South Arm Community Kitchen

Serves 6

Instructions

Add olive oil and butter to a large skillet (that has a lid) and saute the mushroom over medium heat, until tender, about 5 to 6 minutes.

Remove from skillet to a plate.

Return the skillet to the stove top. Add onion and cook a few minutes until tender and then add the garlic and cook until fragrance.

Add the ground beef and break up the lean ground beef with a wooden spoon. Add the paprika and cook until the beef is cooked through.

Stir in the flour and cook until thick, about 1 to 2 minutes.

Splash the dry sherry or red wine into the pan and stir, scraping any brown bits from the bottom of the pan, cooking until the red wine is evaporated.

Gradually stir in the beef broth. Season with salt and pepper to taste. Bring mixture to a boil and add the egg boodles. Reduce heat to simmer and cover. Stir often until noodles are tender, about 8 to 10 minutes.

Add a few dashes of Worcestershire sauce if desired.

Return the mushrooms to the skillet and stir to combine. Stir in the sour cream and freshly chopped parsley.

Serve warm and enjoy.