Print: No Sour Cream Beef Stroganoff

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.

Prep

24 min

Cook

55 min

Servings

Difficulty

Medium

Ingredients

1.5 pounds ground beef
salt to taste
1 onion , chopped
1 , 8 ounce
1 tablespoon butter
1 clove garlic , minced
0.5 cups white wine
0.25 cups flour
1 , 10.5 ounce
½ , 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 per serving

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