Ingredients:
- 1lb browned, drained ground beef (I cook mine up ahead of time and freeze it in 1lb batches)
- 1 small yellow onion, diced
- 8 ounces sliced mushrooms (I used baby portabella, but white mushrooms would work fine too)
- 1 tablespoon minced garlic
- 16 ounces sour cream (I use low fat)
- 2 beef bouillon cubes , dissolved in about 1/4 cup hot water. (I actually prefer Better than Bouillon, no dissolving necessary)
- 12 ounce package of wide flat noodles, prepared per package instructions (I used whole grain, but egg noodles would work well too)
Directions:
- Using a large pan, saute onion and mushrooms in butter or oil until onion is translucent and mushroom is becoming limp. Add garlic and saute for another couple minutes.
- Add ground beef, sour cream and bouillon. Stir until well mixed and cook on medium/low heat until hot throughout.
- Spoon over noodles and enjoy!
Serves 4-6.
4 comments:
I love the idea of whole wheat noodles. My family only eats them when I serve with a good sauce. If they can taste the noodle they balk. I bet this recipe would mask the taste nicely. Thank!
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That looks and sounds delish. I love beef stroganoff. It was so great spending the weekend with you at the Food Blog Forum.
Made this tonight - and it was another crowd pleaser! Mom and Dad came to visit - loved it, and husband liked it so much he ate about 3 servings.
I did try a new product - rather than the bullion you suggested, I used the new Knorr's concentrated beef broth and dropped it right in with the sour cream. I think it really was a nice touch.
I also used a white truffle and garlic olive oil to sautee the onions.
I must say - this dish was amazing.
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