We really didn’t do much meat growing up in my house. We ate meatless lasagna, meatless spaghetti sauce…even meatless tacos. It was for this reason that I did not have much experience with beef stroganoff.
Three years ago, when I was a college freshman, I decided to try a stroganoff recipe but couldn’t really bring myself to do ground beef. Instead, I made a mushroom stroganoff. It was a very plain, simple recipe, with things like cream of mushroom soup and sour cream, but at the time I liked it.
My tastes have graduated somewhat, and I’ve recently been trying to cook my way through the recipes given to me by my sister in-love Stacy. So when I came across beef stroganoff, I decided to give it a go. Bonus: didn’t involve ground beef. To be honest, I think that I maybe ate one piece of the meat, but I LOVED the taste of the sauce. If I can talk Michael into it, sometime I’ll try this as a mushroom stroganoff, because it was delicious, and I’d love a meatless version.
If I were you and were making it, I’d substitute 1lb of sliced mushrooms for the meat. Delicious.
It’s pictured before I added extra sauce to the noodles, so I apologize if it looks a bit dry. I promise there was enough sauce to go ’round. Yum!
1 1/2lb sliced sirloin
1 onion, minced
2c hot beef broth or 2c hot water + 2 beef bouillon cubes
salt and pepper to taste
1c sour cream (I used light)
Directions: Brown the meat and onions in butter. Cook with lid on until meat is tender (about 25-30min on medium or medium-low). Sprinkle over flour and stir well. Cook 1-2 mintues. Add the rest of the ingredients and cook until warm. Serve over rice or egg noodles.
*If using mushrooms, saute with onion until tender (should take less than 7 minutes). Then add flour and follow directions as listed.