GROUND BEEF STROGANOFF

2 tablespoons butter
1 package mushrooms sliced
1 cup chopped onions
2 cloves garlic, finely chopped
500 g lean ground beef
1 beef stock pod
1½ cups water
1 tablespoon Worcestersauce
¾ teaspoon salt
¼ teaspoon pepper
¼ cup cake flour
1 cup sour cream

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 1 cup water and beef stock pod, Worcestershire sauce, salt and pepper, heat to boiling.
Beat flour and remaining 1/2 cup water with whisk until incorporated, stir into beef mixture.
Add mushroom mixture, return to boiling and stir constantly, about 1 minute or until mixture thickens.
Remove from heat and stir in sour cream.
Serve with cooked noodles.

Recipe and photo: Nicolette Papas