Beef Stroganoff

This meal is a cool weather staple at our house. I have been making it from scratch for a decade. It’s hearty, warm and satisfying. The kids love it. The leftovers keep well so my hubby can take it for lunch. I can quadruple my sauce recipe and freeze it so that a healthy, from scratch, crowd pleaser, is only 10 minutes away. It’s seriously easier than a box of Mac and cheese. What's more, is this super user-friendly recipe can be customized to your taste and diet. When we were vegetarians, I made it without the meat, substituted vegetable broth, and added veggies. When we went vegan, I could use a butter substitute and cashew milk. It’s always simple. Dependable. Good. I like to top it with chia seeds for a little extra yummm!

Beef Stroganoff

Ingredients:

  • 1 lb ground beef

  • 1 package of organic fusilli noodles. 16 oz.

  • 3 tablespoons butter

  • 3 heaping tablespoons flour

  • 2 cups of beef broth (I mix bouillon & water so I can make it a little stronger)

  • 1&1/2 tablespoons of mustard (to taste)

  • 1/4 cup of sour cream

  • Up to 1 cup of milk

  • Lawrys Garlic Salt

Directions:

  1. Brown the ground beef. Drain. Sprinkle generously with garlic salt. Set aside.

  2. Boil noodle of choice, add to beef.

  3. Melt butter over medium heat in a medium-sized saucepan.

  4. Remove from heat, add flour and whisk into a rue.

  5. Return to heat, add broth and continue whisking until smooth and thickened.

  6. Whisk in Sour cream and mustard.

  7. Add milk slowly until you get to the desired thickness for your sauce.

  8. Pour Sauce over noodles and voila!

 

 

Jennifer Myers