1 pound lean ground beef (or 12 ounces boneless beef sirloin steak) I use ground beef
8 ounces sour cream or Greek Yogurt
2 Tablespoons all-purpose flour
1/2 cup water
Dash of black pepper (I use Wildtree's Rancher Steak Rub)
2 teaspoons instant beef bouillon granules (I use Wildtree's beef bouillon soup base)
2 cups fresh sliced mushrooms
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
2 Tablespoons butter (I use Wildtree's Natural Butter Flavored Grapeseed Oil)
You can also add a packet of Ranch dressing mix for extra flavor. I add a dash of Wildtree's dill dip blend, a dash of Wildtree's Absolutely onion blend, and a dash of Wildtree's California Style Garlic and Pepper Blend in place of ranch seasoning.
2 cups hot cooked noodles/macaroni/or rice to serve over
(I start cooking my noodles or rice before I start making the stroganoff so they are ready about the same time.)
Method: Brown ground beef (or sliced sirloin), mushrooms, onions and garlic in skillet with butter or grapeseed oil. Cook for 5 minutes or until meat is cooked through. Drain off fat if desired.
In small bowl, combine sour cream OR Greek Yogurt, flour, 1/2 cup water, beef bouillon granules and black pepper or Steak Rub.
Add sour cream mixture to skillet with meat mixture and combine thoroughly. Cook until bubbly.
Serve over hot cooked noodles/macaroni/or rice.
|Ground Beef Stroganoff served over hot cooked whole wheat macaroni|