Delicious Beef Stroganoff

photo by Pot Scrubber

- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1 (16 ounce) package egg noodles
- 1⁄2 cup butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 (16 ounce) package sliced mushrooms
- 1 lb ground beef
- 2 cups beef stock (or you can use a flavor cube)
- 1 1⁄2 tablespoons lemon juice
- 2 tablespoons flour
- 2 tablespoons cold water
- 12 ounces sour cream
- salt
- pepper
directions
- Melt the butter in a large pan over med-high heat. Stir in onions and cook until soft.
- Add the garlic and cook another minute or two.
- Add all the mushrooms, and salt and black pepper to taste. Cook 3-5 min, just so the mushrooms start getting a little soft.
- Now add the ground beef and cook until browned.
- Mix in the beef stock and lemon juice, bring to a boil.
- Blend the flour and cold water in a small bowl until smooth. Now stir it in very quickly. The sauce should thicken. Cover and simmer for 5 minute.
- Remove from heat, and stir in sour cream.
- Serve over egg noodles.
- Enjoy!
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Reviews
-
This is a terrific stroganoff. I was confused about the lemon juice but gave it go and stayed true to the recipe. The lemon gave it a nice zip that I suspect would only work in a sour cream dish. It was a nice surprise and made it different than other stroganoff recipes I am accustomed to. Like wicked cook 46, I cut down the calories by forming meatballs and after baking them on a broiler pan I tossed out the fat and stirred them in at the last moment incorporated the with the sour cream. Nice dish.
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This is very delicious. I did not taste a specific lemon flavour like another reviewer. I used freshly squeezed lemon juice. To be gluten free I used rice pasta rather than egg noddles. I added a bit extra butter because my ground beef was extra lean... Instead of beef stock I used my own homemade chicken stock which worked well. For the flour to be gluten free I used a mixture of white reice flour and half the amount of tapioca starch. Instead of the water I also used my homemade chicken stock. To be corn free I used Balkan (thick) yogurt which worked fine, sea salt and freshly ground black pepper. JazakAllah UmmIbrahim. Made for ZWT6 Germany/Benelux region, for my team, The Ya Ya Cookerhood.
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Tweaks
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This is very delicious. I did not taste a specific lemon flavour like another reviewer. I used freshly squeezed lemon juice. To be gluten free I used rice pasta rather than egg noddles. I added a bit extra butter because my ground beef was extra lean... Instead of beef stock I used my own homemade chicken stock which worked well. For the flour to be gluten free I used a mixture of white reice flour and half the amount of tapioca starch. Instead of the water I also used my homemade chicken stock. To be corn free I used Balkan (thick) yogurt which worked fine, sea salt and freshly ground black pepper. JazakAllah UmmIbrahim. Made for ZWT6 Germany/Benelux region, for my team, The Ya Ya Cookerhood.
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