Poor Boy Stroganoff

By bakers_delight85

Ingredients

• Salt
• 8 ounces egg noodles
• 2 Tbsp. unsalted butter
• 1 pound 85% lean ground beef
• 1 small onion, chopped fine
• 8 ounces white mushrooms, sliced
• 1/4 tsp. pepper
• 2 Tbsp. all-purpose flour
• 1 garlic clove, minced
• 1 (8 ounce) can tomato sauce
• 1/4 cup dry red wine
• 1 1/4 cups low-sodium beef broth
• 1 cup sour cream
• 1/2 cup grated Parmesan cheese

Details

Servings 6

Preparation

Step 1

Adjust an oven rack to the middle position and heat the oven to 375 degrees. Bring 2 quarts water to a boil in a large pot over medium-high heat. Add 1 Tbsp. salt and the noodles and cook until nearly tender, 5 to 7 minutes. Drain and set aside in a colander.
Meanwhile, melt the butter in a large skillet over medium-high heat. Cook the beef, breaking up any large clumps with a wooden spoon, until lightly browned, about 8 minutes. Using a slotted spoon, transfer the beef to a paper-towel-lined plate.
Pour off all but 2 Tbsp. fat from the pan, add the onion, and cook until golden, about 5 minutes. Add the mushrooms, 1/2 tsp. salt, and pepper, and cook until the mushrooms begin to brown, about 7 minutes.
Add the flour and cook until it begins to brown, about 1 minute. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomato sauce, wine, broth, and beef and bring to a simmer; cook until slightly thickened, about 5 minutes. Off the heat, stir in the sour cream.
Spread one-third of the sauce over the bottom of an 8-inch baking dish and top with half the noodles. Repeat with half of the remaining sauce and the remaining noodles. Finish with the remaining sauce. Sprinkle the Parmesan evenly over the top and bake until the filling is hot and the top is browned, about 20 minutes. Let cool 5 minutes. Serve.