Easy Beef Stroganoff

Serves 4

The addition of a small amount of demi-glace really enriches the depth of flavor in the sauce for this easy weeknight dinner.

1 tablespoon extra virgin olive oil
1 large onion, chopped
12 ounces mushroom caps, crimini or white button, quartered
1 pound ground beef, extra lean
2 tablespoons flour
1 can beef stock
1 teaspoon demi-glace, optional
salt and pepper, to taste
8 ounces pappardelle pasta, cooked and drained
4 tablespoons sour cream, optional
1 teaspoon fresh thyme leaves, optional

Heat oil in a large skillet over medium high heat. Add onion and mushrooms and cook until mushrooms are golden brown and water has evaporated, about 8 minutes. Add ground beef and cook, breaking apart with a spoon, until beef is browned. Add flour and stir together for 2 minutes to cook out raw taste from the flour. Add stock and demi-glace and stir until thickened. Salt and pepper to taste. Serve over pappardelle pasta or egg noodles and top each serving with a dollop of sour cream and a sprinkling of fresh thyme leaves.

Copyright 2009 by Cooking with Michele