A classic beef stroganoff recipe is updated with a homemade creamy mushroom sauce.
Melt butter in heavy bottomed stock pan over medium heat. Add mushrooms, and saute for 2-3 minutes.
Add in ground beef, thyme, garlic, 1 teaspoon salt, pepper, onion powder and saute until beef is browned.
Drain off all but 1/2 tablespoon pan drippings. I find that when using lean ground beef, I do not need to drain meat at all.
Add flour to pan and stir to coat. Allow to cook for 1 additional minute.
Add remaining stock and milk. Bring to a boil, then reduce to simmer. Allow to simmer for 20 minutes until flavors are well married. Taste and season with additional 1 teaspoon of salt if needed.
Serve over egg noodles.
Feel free to use additional beef stock in place of the wine.
If you don't like beef, you can use ground turkey or ground chicken in this Stroganoff recipe.
I prefer a mixture of baby creminis and baby portabello mushrooms for the best meaty flavor, but any mushroom works.
If you would like a really thick Stroganoff sauce, stir in 1/2 cup to 1 cup sour cream after your sauce has simmered.