Creamy Mushroom Soup with Ground Beef Stroganoff
Equipment
- 1 large skillet
- 1 medium pot
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 8 ounces mushrooms sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 8 ounces egg noodles
- 2 tablespoons fresh parsley chopped
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the ground beef and cook until browned, breaking it apart with a wooden spoon.
- Stir in the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the sliced mushrooms, salt, and black pepper, and cook until the mushrooms are softened.
- Sprinkle the flour over the mixture, stirring to combine, and cook for 1 minute.
- Gradually pour in the beef broth, stirring constantly to prevent lumps.
- Add the heavy cream, Worcestershire sauce, and Dijon mustard, mixing well.
- Bring the mixture to a simmer and cook for 10 minutes, until slightly thickened.
- Meanwhile, cook the egg noodles according to package instructions in a medium pot.
- Drain the noodles and add them to the stroganoff mixture, stirring to coat.
- Let the dish rest for 5 minutes to allow the flavors to meld.
- Garnish with chopped fresh parsley before serving.
Notes
For an enhanced flavor profile, consider using a mix of different types of mushrooms, such as cremini and portobello. Additionally, using a splash of white wine during the sautéing process can add depth to the dish. Adjust the seasoning to taste and feel free to substitute Greek yogurt for the heavy cream for a lighter version.
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