Beef stroganoff is a favorite in our house. We don’t have it very often because it does contain dairy….mmm…And sadly, most of us do not do well with dairy. But every so often we down that creamy, delicious goodness and suffer through the next day with the remembrance of those savory bites, making it well worth the aching and bloated bellies and itchy skin. I know, you’re probably thinking, “Sign me up!” If you’re tummy can handle it, then come along with me for the journey because today we’re making Beef Stroganoff.
- one pound of fresh, grass fed beef, cubed
- 1/2 onion, chopped
- one clove of garlic, finely chopped
- 1 cup of sliced mushrooms
- 1 package of spiral noodles (or your favorite shape)
- 16 oz. of sour cream
- 2 tbsp oil (olive or coconut)
- Heat the oil in a pan. Add in the beef cubes and brown.
- Prepare a pot of boiling water. Cook the noodles and drain.
- Add in the mushrooms, onion, and garlic and stir. Cover and cook on medium heat for several minutes, until soft.
- When the beef mixture is finished, add in the sour cream. Simmer for a few minutes.
- Salt and pepper to taste.
- Serve over noodles.
Tip: If you find your sauce to be too runny, stir in a bit of flour to thicken it. But just add a little at a time to avoid over thickening.
Enjoy! This is one of our favorite dinners. I hope you love it too! Pair it with Green beans or broccoli for a tasty veggie.