Stroganoff and Sauteed Mushrooms

Matt loves stroganoff! So I developed my own recipe that I think is pretty good.

1/2 lb. ground beef
1/2 lb. ground turkey (or just another 1/2 lb. beef)
1 onion, diced
1 clove of garlic, diced
1/3 c. butter
1/3 c. flour
2 cans beef broth, or 3 cups
1/2 c. sour cream
opt. mushrooms
Cooked egg noodles or mashed potatoes

Season meat well with salt and pepper and saute first four ingredients together until meat is browned. Remove from pan, drain any fat.

In the same pan, cook butter with flour, whisking until turns brown. It will look like a paste. Slowly add two cans of beef broth while whisking. Bring to a boil and let simmer about ten minutes until thickened. Temper 1/2 c. sour cream and stir into the sauce while whisking to avoid clumps. Finally, add the meat. Serve over cooked egg noodles or mashed potatoes.

Optional mushrooms (I don't like mushrooms, but Matt does, so I cook them separately)

Slice mushrooms. In a saute pan, melt 1 T. butter with 1 T. olive oil until butter starts to bubble, don't let it burn. Add mushrooms in a thin layer leaving plenty of room between slices. Let the oil/butter get soaked into the mushrooms, lower the heat until the oil/butter is released from the mushrooms, then turn them over and do the same thing on the other side. Both sides should be brown and crisp, but the mushrooms should not be shriveled up. Remove from heat and add salt and pepper. Add to sauce or eat on the side.

Serve with peas to get the ultimate Matt-experience!