Beef Stroganoff
A hearty, classic English meal. Serve over egg noodles, or keep it gluten free with mashed potatoes, cauliflower, rutabaga, or rice.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
- 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
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.
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 Keyword beef, mushrooms, noodles