This Stroganoff recipe uses a substitute for sour cream. I tried to find a recipe for beef Stroganoff without sour cream because I didn't have any. Unfortunately, the one I found didn't have white wine, which I like. So I took two recipes and combined them, tweaked to our taste. My husband and I really enjoyed what I came up with. Serve with Worcestershire (to add a little zing) over rice or buttered egg noodles.
Ingredients
- 1.5 pounds ground beef
- salt to taste
- 1 onion , chopped
- 1 can mushrooms , 8 ounce
- 1 tablespoon butter
- 1 clove garlic , minced
- 0.5 cups white wine
- 0.25 cups flour
- 1 can cream of mushroom soup , 10.5 ounce
- 0.5 cans beef broth , 10.5 ounce
- 1 dash Worcestershire sauce , or to taste
Instructions
-
1
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Season with salt. Add onion, mushrooms, butter, and garlic; cook, stirring occasionally, until onions are soft.
-
2
Mix together wine and flour in a small bowl until combined; pour over beef mixture in the skillet. Stir in condensed soup and broth. Cook at a simmer until thickened, 10 to 15 minutes; add more broth if mixture gets too dry. Season with Worcestershire sauce to serve.
Nutrition Facts
Per serving
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