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.
This has become one of the more popular recipes on this site. I shouldn’t be surprised, if my husband doesn’t like mushrooms, I’m sure there are others out there with the same affliction. Either way, I’m glad you are all enjoying this recipe. It is one of my go-to recipes for many reasons, but mostly because it is so darn delicious (even without the mushrooms).
For those mushroom lovers, just add mushrooms when you add the onions. 🙂