Description
I tried to find a recipe for beef stroganoff without sour cream because I didn’t have any. 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
- 1 ½ pounds ground beef
- salt to taste
- 1 tablespoon butter
- 1 (8 ounce) can mushrooms, drained
- 1 onion, chopped
- 1 clove garlic, minced
- 4 tablespoons flour
- ½ cup white wine
- 1 (10.5 ounce) can cream of mushroom soup
- ½ (10.5 ounce) can beef broth
- Worcestershire sauce to taste
Instructions
- Brown ground beef in a large skillet over medium heat. Season with salt. Stir in butter
- mushrooms
- onion
- and garlic; cook until the onions are soft.
- In a small bowl
- stir together white wine and flour. Stir into meat
- along with mushroom soup and beef broth. Simmer for 10 to 15 minutes
- allowing to thicken. (If you need more liquid
- stir in additional broth.) Serve seasoned with a dash of Worcestershire sauce.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 4