This Stroganoff recipe uses a substitute for sour cream. I tried to find a recipe for beef Stroganoff without sour cream because I didn’t have any. Unfortunately, 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.
Preparation Details
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4
Ingredients
- 1 ½ pounds ground beef
- salt to taste
- 1 onion, chopped
- 1 (8 ounce) can mushrooms, drained
- 1 tablespoon butter
- 1 clove garlic, minced
- ½ cup white wine
- 1/4 cup flour
- 1 (10.5 ounce) can cream of mushroom soup
- ½ (10.5 ounce) can beef broth, or more as needed
- 1 dash Worcestershire sauce, or to taste
Steps
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Season with salt. Add onion, mushrooms, butter, and garlic; cook, stirring occasionally, until onions are soft.
- Mix together wine and flour in a small bowl until combined; pour over beef mixture in the skillet. Stir in condensed soup and broth. Cook at a simmer until thickened, 10 to 15 minutes; add more broth if mixture gets too dry. Season with Worcestershire sauce to serve.
