Tuesday, September 17, 2013

Satisfying stroganoff

This is a simple and delicious recipe for stroganoff. It's fresh and well seasoned. My kids love mushrooms, so they devour this meal. It can be served over noodles or rice. Although the picture above shows enriched noodles, I usually use whole wheat, which I highly recommend.


1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped (optional)
16 oz. mushrooms, rinsed and quartered
6 oz. reduced-fat cream cheese
3 Tbsp. cornstarch
1/4 c. milk
3 c. beef broth
1 tsp. salt
1/2 tsp. black pepper
1/2 c. sour cream

In a very large skillet -- I use my electric skillet -- start breaking up and browning beef. Add onion, pepper and mushrooms. Cover and cook for several minutes, until beef is cooked through and vegetables are tender. Add cream cheese and cover to melt.

In a small bowl, stir together cornstarch and cold milk until smooth. Pour broth into skillet, then add cornstarch mixture and stir well. Add salt and pepper. Cover and bring stroganoff to a boil. Uncover, add sour cream and simmer until thickened. The longer it sit, the thicker it gets. Serve over rice or noodles.

*Note: This recipe can be made gluten-free with very little hassle.

1 comment:

Kristy said...

Looks like a nice and easy weeknight meal! I'll have to give it a try. I've been trying to stick with only brown rice but the cooking time is killing me! I just have to remember to start my rice cooker earlier...but the remembering part is the problem! :)