I know, it's blasphemous! But, when you have family who despises mushrooms, you learn to just deal and re-work your recipes to do without. You will not miss the mushrooms in this dish, well not much. I still wish I had them, but the flavor of this stroganoff is not affected by the lack of mushrooms.
1.5lb Beef (Sliced thin)
1 teaspoon Garlic Salt
1 teaspoon Black Pepper
1 teaspoon Worcestershire Sauce
1/2 cup Flour
1-2 cup Yellow Onions (diced)
2 tablespoons Oil
1 teaspoon Dry Mustard
1 teaspoon Paprika
1/2 cup Beef Broth (or 1 Tbl Better Than Bouillon Beef + 1/2 cup water)
1/2 cup Red Wine
2 cups Sour Cream
I know, it's blasphemous! But, when you have family who despises mushrooms, you learn to just deal and re-work your recipes to do without. You will not miss the mushrooms, much.
Combine together beef, garlic salt, black pepper, Worcestershire sauce and flour.
In large pan, heat oil. Add Beef and cook on high until beef is browned. Reduce heat to medium, add the onions and cook until onions are translucent.
Add dry mustard, paprika, beef broth and red wine. Bring to a boil and reduce heat.
Cook on low, simmer, for 10-20 minutes. Usually I let this simmer while I wait for the noodles to cook.
Remove from heat and add sour cream. Serve immediately over noodles.
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