Betty Crocker offers a quick and delicious recipe for Beef Stroganoff. This is another recipe from Audra and Matthew. I am sharing my version of the recipe I make for our family. You may notice that I did not add flour to our recipe:
1 pound ground beef
8 ounces fresh mushrooms, sliced
2 medium onions, thinly sliced
1/4 cup butter
1 1/2 cups beef flavored broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1 1/2 cups sour cream
Cook mushrooms, onions and garlic in butter in skillet over medium heat, until onions are tender; remove from skillet.
Cook beef in same skillet until brown. Stir in 1 cup broth, salt and Worcestershire and heat to boiling; reduce heat. Cover and simmer 15 minutes.
Stir remaining 1/2 cup broth into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil).
The recipe calls for serving over noodles; but I served over riced cauliflower.
To rice cauliflower:
Trim all the green off a head and slice it and put in the blender until it looks like rice. Sautee in 1 Tablespoon olive oil on medium heat for 10 minutes so it steams and gets soft.
Classic Beef Stroganoff