Friday, March 25, 2011

Sensational Stroganoff

This (gently modified) recipe comes via the Better Homes and Gardens cookbook.  I give it a massively easy, and sensationally tasty five stars.  No one will ever want to eat hamburger helper again in your house.  I doubled it to feed our crew easily, so don't be fooled it does serve what it says.

1/2 lb boneless beef sirloin (I substituted for ground beef)
8 oz sour cream - Organic Valley is free of all allergens and doesn't have guar gum, a cousin to soy
2 tablespoons whole wheat white flour
1 cube of Edward and Son's Not Beef Bouillon
1/2 tsp black pepper
2 cups (about 1/2 large package) fresh baby bello mushrooms
1/2 onion
1 tsp - 1 1/2 tsp (taste) crushed garlic - we get ours at Trader Joe's
2 tablespoons butter
1/2 1lb package of egg noodles

Sirloin - thinly slice into small bite size pieces
Mushrooms - wash and slice
Onion - dice finely
Egg noodles - cook per package instructions

Make:  Place meat, onions, mushrooms, garlic, and butter in large skillet and cook over medium high heat until meat is done and mushrooms and onions have reached desired consistency.  If you are using sirloin and would prefer the meat to be less done, wait until the vegetables have cooked a little while before adding the meat.  While that is cooking, in a small bowl mix together sour cream, flour, bouillon, pepper, and 1/2 cup water.  Mix sour cream mixture into meat mixture and reduce heat to med low.  Stir mixture until it is thickened and bubbly, then add cooked noodles.  Serve with hot bread and green beans.  Tasty!

1 comment:

  1. I actually made this dairy free by substituting cultured coconut milk for the sour cream (could also sub plain coconut yogurt) and adding an extra Edward & Son's Not-Beef bouillon cube. It turned out REALLY well. :)