Easy Beef Stroganoff

– 4 tablespoons butter, divided – 6 ounces fresh mushrooms, sliced – 1 medium onion, chopped – 1 (12 ounce) package egg noodles – 2 pounds lean ground beef – ¼ cup all-purpose flour – 2 cups beef broth – 1 cup sour cream – salt and black pepper to taste


Get everything you need to make beef stroganoff together. Melt 2 tablespoons of butter in a big pan over medium-low heat.

Add the onion and mushrooms. Cook and stir for about 5 minutes, until the cabbage is soft. Move the food to a bowl and don't clean the pan.

Put some salt in a big pot and quickly bring the water to a boil. Boil the egg noodles for 7 to 9 minutes, or until they are soft but still have some bite to them. Drain it.

Add the last 2 tablespoons of butter to the pan and melt them over medium-low heat while the noodles are cooking.

In a pan, cook the ground beef and break it up. This should take about 7 to 9 minutes. Add the flour and cook for one minute.

Mix in the water, and cook for another 2 to 4 minutes, until it gets a little thicker.