Beef Stroganoff
A hearty, classic English meal. Serve over egg noodles, or keep it gluten free with mashed potatoes, cauliflower, rutabaga, or rice.
Ingredients
- 12 ounces boneless beef sirloin steak or stew meat partially frozen
- 8 ounces sour cream
- 1 teaspoon Better Than Bullion mushroom base
- 2 cups fresh mushrooms sliced
- 1/2 cup chopped onion 1 medium
- 1 clove garlic minced
- 2 tablespoons butter
- 2 cups hot cooked noodles or sub mashed potatoes, cauliflower, rutabaga, or rice
Instructions
- Thinly slice the meat across the grain into bite size strips. If it is partially frozen, it is much easier to cut up.
- In a small bowl stir together sour cream, bouillon, and 1/4 teaspoon black pepper. Add 1 to 2 tablespoons of water to dissolve the bouillon and thin the sauce a bit. Set aside
- Melt the butter over medium-high heat in a large skillet then cook and stir the meat, mushrooms, onion, and garlic for 5 minutes or until desired doneness of the beef.
- Stir sour cream mixture into the skillet. Cook and stir until thickened and bubbly.
Notes
I prefer to make this gluten free by substituting mashed potatoes, cauliflower, rice, or rutabaga instead of noodles.
Source: Adapted from Better Homes and Gardens Cookbook 12th Edition
