4 to 6 servings.
YouTube instructional video is at the bottom.
What you’ll need
1 pound ground beef chuck
Wide egg noodles
Salted butter
Better than bouillon beef base
Sour cream
Cornstarch
Shredded parmesan cheese
Seasonings
Yellow onion
Green bell pepper
Garlic
Fresh parsley
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s meat magic
Dried thyme
Smoked paprika
Preparation of ingredients
Step 1- Chop half of a yellow onion. Rinse off green bell pepper and parsley off with cold water. Chop half of a green bell pepper, press 2 cloves of garlic with a garlic press and chop 1 ounce of fresh parsley until minced.
Beef base thickener
Step 2- Add 1/3 cup cool water and 2 teaspoons cornstarch into a small bowl and stir all ingredients until combined and set aside.
Beef base mixture
Preheat fire to medium heat.
Step 3- Add 1 cup water into a small pot and let it come to a simmer. Add 1 and 1/2 teaspoons Better than bouillon beef base and stir until the beef base as dissolved into the water. Add the beef base thicker and stir until combined. Let simmer for 6 minutes stirring occasionally. After 6 minutes the mixture should have thickened. Turn your fire off and let the beef base cool completely.
Egg noodles
Preheat fire to medium heat.
Step 4- Add 3 quarts water and 2 teaspoons salt into a large pot and let come to a simmer. Add 8 ounces of egg noodles in there and stir. Let simmer for 5 minutes stirring occasionally. After 5 minutes, check to see if the noodles are tender.
Step 5- Add the noodles into a strainer and rinse the noodles off with cold water. Let set for 15 minutes.
Ground beef chuck
Preheat fire to medium heat.
Step 6- Add 1 pound ground beef chuck into a heated large saucepan and stir. As you are stirring the ground beef, try to break down some of the larger pieces of ground beef. Let sauté for 6 to 8 minutes stirring occasionally.
Step 7- Add the cooked ground beef into a mesh strainer with a shallow pan underneath it. Shake the mesh strainer to allow the pan juices to drain into the pan. Set the mesh strainer with the ground beef in it aside and reserve the pan juices from the ground beef.
Ground beef stroganoff
Preheat fire to medium heat.
Step 8- Add 1 tablespoon pan juices from the ground beef, 2 tablespoons salted butter, 1 cup chopped yellow onion and 2/3 cup chopped green bell pepper into a large saucepan. Stir all ingredients together. Let sauté for 5 minutes stirring occasionally.
Step 9- Add 2 cloves pressed garlic, cooked ground beef chuck, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon chef Paul’s meat magic, 1/4 teaspoon smoked paprika, 1/4 teaspoon dried thyme, and 1 tablespoon freshly chopped parsley. Stir all ingredients together. Let sauté for 1 minute.
Step 10- Add thickened beef base mixture, 3/4 cup sour cream (Room temp), and 1 tablespoon shredded parmesan cheese. Stir all ingredients together. Let simmer for 1 to 2 minutes.
Step 11- Add the cooked egg noodles and stir until the egg noodles are coated. Let cool for 10 minutes before serving. If you want to add more sour cream, you can add an additional 2 tablespoons to 1/4 cup sour cream and stir.
YouTube instructional video
