Our household HATES mushrooms, but we LOVE beef stroganoff! If you hate fungi as much as we do, this recipe is for you. This is not a recipe we can cook all the time because it’s not very light or healthy, but it is delicious to make for dinner every once in a while.
Mushroom-less Beef Stroganoff
- 1 lb beef tenderloin strips
- 1 tablespoon oil
- 1 medium onion, quartered
- 1 small clove garlic
- 1 can condensed beef broth or consommé
- 2 tablespoons ketchup
- 1 tablespoon salt
- 3 teaspoons flour
- 1 cup sour cream
- 3-4 cups hot cooked egg noodles
In a food processor, add onion and garlic and pulse until finely minced. In a large skillet over medium heat, add oil, beef and onion/garlic mixture. Season with salt and pepper. Cook and stir until onion is translucent. Reserving 1/3 cup of beef broth, stir in remaining broth and ketchup. Cover and simmer for 15 minutes. In a small bowl, blend reserved beef broth and flour. Add to skillet and heat until boiling, stirring continuously for 1 minute. Add sour cream and stir until combined. Serve over hot egg noodles.
