Black Pepper Beef Stroganoff
- An 8oz bottle of Elda’s Kitchen Black Pepper Cooking & Grilling Sauce
- 1 tablespoon butter
- ½ onion, diced
- 3 cloves garlic, sliced
- 1 and ½ pounds ground beef
- 1 package of egg noodles
- 1 tablespoon of all-purpose flour
- 8 oz of mushrooms, diced
- 2 small cans cream of mushroom soup
- 1 can of whole milk (fill cream of mushroom soup can with milk to
- Worcestershire sauce
- Black pepper, cracked
- Kosher salt
- 8 ozs sour cream
- Fresh parsley
In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add onion and garlic to the pan and let cook for about 5 minutes, stirring occasionally, until onions are translucent and garlic is fragrant.
While the onions are cooking, prepare your egg noodles to the package specifications.
After the onions are ready, add your beef to the skillet and break up with a wooden spoon. Let cook, stirring occasionally. Let cook about 8 minutes or until mostly browned. While your meat is cooking, cook your mushrooms in a smaller skillet over medium heat.
Sprinkled a tablespoon all-purpose flour over your beef. This is intended to thicken your sauce. Once you’ve mixed the flour in, pour in ⅓ of a bottle of Elda’s Kitchen Black Pepper Cooking & Grilling Sauce. Mix well. After 3-5 minutes, add your cream of mushroom soup and whole milk. Add a drizzle of Worcestershire sauce and some freshly cracked black pepper and a dash of kosher salt. Add in 8 oz of sour cream and stir well. Let cook and thicken.
If you like your sauce thinner, you can serve as soon as it has warmed through. If you like your sauce a little thicker, let cook for another 5 minutes or so until desired thickness is achieved.
Remove from heat, pour over your noodles, top with a little fresh parsley, and enjoy!