This fast and easy version of Beef Stroganoff uses horseradish and dry mustard to give this dish some added kick. All three of my kids liked this dish. You can also add some frozen green peas or some grated carrot for some added colour.
1 lb ground beef
1/2 cup chopped onion
1 (4.5oz) can mushrooms, drained
1 garlic clove, minced
3 tbsp horseradish
1 tsp dry mustard
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup beef broth
1 cup frozen peas or shredded carrot (if using)
1 (8oz) package medium egg noodles
In a large skillet, cook beef. Break up large pieces. Add onion, mushrooms, garlic, horseradish and dry mustard. Cook and stir over medium heat until the meat is browned and onion is tender. Drain off excess fat.
In a small bowl, combine sour cream, mayonnaise and beef broth. Stir into the beef mixture. Add peas or carrots (if using). Cook over low heat for 10-15 minutes. Do not stir too much and do not allow mixture to boil.
Meanwhile, cook egg noodles in a large pot of boiling water until done. Drain. Serve sauce over hot noodles.