Beef Stroganoff

Beef stroganoff will always remind me of Lake Powell. I didn't have it very often for dinner at home, but for some reason it was always a staple meal on our Lake Powell trips. I got this recipe from Mel's Kitchen Cafe and added a few tweaks for more flavor. We love this meal! Rating: 10/10

Ingredients:

• 1 1/2 pounds lean ground beef or turkey
• 1 small onion, chopped
• 1 clove garlic, finely minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 ounces light cream cheese, cubed
• 2 cups low-sodium beef broth
• 1/2 cup milk
• 1 tablespoon worcestershire 
• 1 tablespoon beef base
• 3 tablespoons flour
• 1/2 cup light sour cream
• Salt and pepper to taste
• Cooked egg noodles or rice for serving

Instructions:

1) In a large non-stick skillet, cook the meat, onion, garlic, salt and pepper on medium high heat, stirring occasionally to break up the meat into small pieces, until the meat is cooked through. Drain excess grease.

2) Add the cubed cream cheese and let the cream cheese melt over medium heat, about 2-3 minutes before stirring in. Mix gently until the cream cheese is incorporated throughout the meat mixture. In a large liquid measuring cup, combine the beef broth, milk, worcestershire and beef base. Whisk in the flour until the mixture is smooth and there are no lumps of flour remaining.

3) Stir the beef broth/milk mixture into the meat and cook over medium heat, stirring occasionally. Let the mixture bubble and simmer until slightly thickened. Stir in the sour cream and additional salt and pepper to taste. Serve over cooked egg noodles or hot, cooked rice. Sprinkle each serving with fresh parley, if desired.