Betty Crocker Ground Beef Stroganoff

2 tablespoons butter
8 oz sliced mushrooms
1 cup chopped onions
2 cloves garlic, finely chopped
1 lb lean (at least 80%) ground beef, good quality
1 can beef broth
1 tablespoon Worcestershire sauce
3/4 teaspoon salt 
1/4 teaspoon pepper
1/4 cup flour OR 2 Tbsp cornstarch
1 cup sour cream
6 cups cooked egg noodles (or couscous or rice or...)


In 10-inch skillet, melt butter over medium heat. 

Cook mushrooms, onions, and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.

Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. 

Stir in 2/3 of the beef broth, the Worcestershire sauce, salt, and pepper; heat to boiling. 

Mix flour or cornstarch with remaining beef broth until smooth; stir into beef mixture. 

Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. 

Remove from heat; stir in sour cream.

Serve with cooked egg noodles (or couscous or rice or ...).