A delightful twist on the classic beef stroganoff, featuring enhanced flavors and a creamy texture.
Melt the butter in a large pan over medium heat.
Ensure the butter doesn't brown for a smoother sauce.
Add the chopped onion and cook until softened.
Stir occasionally to prevent sticking.
Stir in the minced garlic and cook for another minute.
Garlic cooks quickly, so keep an eye on it to avoid burning.
Add the mushrooms and cook until they start to soften.
Cook until the mushrooms release their moisture.
Add the ground beef and cook until browned.
Break up the beef as it cooks for even browning.
Stir in the Worcestershire sauce, salt, and pepper.
Taste and adjust seasoning as needed.
Mix the flour and cold water in a small bowl until smooth, then stir it into the pan.
Whisk the mixture well to avoid lumps.
Simmer the mixture for 5 minutes to thicken.
Stir occasionally to prevent sticking.
Remove from heat and stir in the sour cream.
Mix gently to keep the sauce creamy.
Serve the stroganoff over cooked egg noodles.
Garnish with fresh parsley for added color and flavor.
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