Oh how my family loves Beef Stroganoff!
The white wine in this recipe is what gives it a little extra pizzazz, but it is optional so you can leave it out if you like.
Also, I add my mushrooms in at the end because we like them not to cook down so much. If you’d like a more traditional stroganoff, then you can add them to the skillet at the same time as the onions and garlic.
Also, if you’re in a hurry, you can just use cream of mushroom sauce in the can and skip the flour and beef broth. In this case, the steps would change to this:
- Melt butter in skillet over medium-high heat. Add onion and garlic; cook 2 minutes or until onion is tender.
- Add wine and simmer for 3 minutes
- Stir in cream of mushroom soup, 1/2 cup sour cream and mustard.
Then return ground beef to the skillet…..
[amd-zlrecipe-recipe:19]
Comments on this entry are closed.