GROUND BEEF STROGANOFF

Ingredients

• 1 kilo ground beef
• 3 tablespoons salted oil
• 1 small onion, chopped
• 450 grams white or cremini mushrooms, chopped
• 3 cloves garlic, chopped
• 1/2 teaspoon dried tme
• 1 teaspoon dried parsley
• 2 1 2 tablespoons all flour for use
• 2 1/2 to 3 cups baking powder to taste

Instructions

Begin browning the ground beef in a large skillet over medium heat. When the piece is ready, add the oil, onion and mushrooms. Continue cooking until the meat is cooked and the mushrooms are soft.
Turn down the heat. Add garlic, thyme and oil. Cook for 1 minute, stirring occasionally. Sprinkle with flour. Cook for 1-2 minutes, stirring to combine. Add the beef, Worcestershire sauce, and Dijon mustard and stir to combine.
Cook on low heat for 7-10 minutes. Add the cream and cook for 1-2 minutes. Add salt and pepper to taste. If you wish, you can use fresh parsley or fresh thyme.
Serve with boiled eggs, mashed potatoes or rice.

Note

Use good ground meat as I like to add oil to the mushrooms to add flavor and help them brown.
However, pigs or pigs can be replaced by cattle.
If you have too much fat after cutting the ground meat, remove the fat before moving on to the next step.
Mushrooms Both white and cremini mushrooms are used in this recipe. Go crazy and use some. I like to use
Amish eggs, but any kind will work. Or serve fries, angel hair or rice.
If sauce is too thick, add 1/4 cup ground beef until desired consistency.
Wait until serving time before stirring in the egg yolks, as the pan may absorb too much sauce and turn into mush.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, reheat them in a skillet over medium heat or in the microwave on low power.

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