This is one of my go-to meals.
Ground beef is pretty quick to thaw out and the sauce comes together in a snap. The beef is easily substituted with ground chicken (my personal favorite) or turkey or even sliced chicken breast or my mom even uses like a stir fry beef which is very tasty. For the photo above I actually used some leftover goat backstrap I had pan seared the night before, I simply minced it with my clever and tossed it in.
I grew up eating stroganoff over egg noodles as pictured, but when Jeremiah and I got married he informed me he prefers it over rice. A little strange, but tasty and since I always use brown rice it’s a tad healthier. I have also heard of putting it over quinoa but Jeremiah doesn’t care so much quinoa so I have been a little frightened to mess with one of his favorite meals too much 😉
- 1 pound extra lean ground beef
- 1 16 oz container sour cream
- ¼ cup flour
- ½-3-4 cup water
- 2 teaspoons instant beef bouillon granules
- ¼ teaspoon pepper
- 2 tablespoons butter 1
- ½ cups sliced mushrooms
- ½ cup chopped onion
- 1 clove garlic
- 3 cups cooked rice or 1 package cooked egg noodles
- Cook the ground beef over medium high heat, breaking it up as it cooks. Once it is mostly browned add the onion, garlic and mushrooms and cook until soft, add the butter.
- Meanwhile in a medium mixing bowl whisk together the sour cream, flour and bouillon.
- Whisk in the water a little at a time until the mixture is about the consistency of milk. Pour over the meat and cook until thick and bubbly. Add more water if necessary.
- Serve over rice or egg noodles.
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
