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
- ½ pounds ground beef: 1 piece
- salt: (to taste)
- onion: 1 piece (chopped)
- mushrooms: 1 can (8 ounce can, drained)
- butter: 1 Tbsp
- clove garlic: 1 piece (minced)
- white wine: 0.5 cup
- flour: 0.25 cup
- cream of mushroom soup: 1 can (10.5 ounce can)
- beef broth: 0.5 can (10.5 ounce can, or more if needed)
- dash Worcestershire sauce: 1 piece (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
