Beef Stroganoff

20 Min.
20 Min.
4
Ingredients
pounds organic ground beef
1½ pounds organic ground beef
1
cup thinly sliced white onion
1 cup thinly sliced white onion
2
tablespoons minced garlic
2 tablespoons minced garlic
8
ounces thinly sliced baby portabella mushrooms
8 ounces thinly sliced baby portabella mushrooms
2
teaspoons Better Than Bouillon® Organic Mushroom Base
2 teaspoons Better Than Bouillon® Organic Mushroom Base
½
cup red wine
½ cup red wine
1
teaspoon black pepper
1 teaspoon black pepper
1
teaspoon ground mustard
1 teaspoon ground mustard
½
teaspoon kosher salt
½ teaspoon kosher salt
1
cup water with 2 teaspoons Better Than Bouillon® Organic Roasted Beef Base
1 cup water with 2 teaspoons Better Than Bouillon® Organic Roasted Beef Base
1
cup heavy cream
1 cup heavy cream
3
tablespoons all-purpose flour
3 tablespoons all-purpose flour
12
ounces wide egg noodles, cooked al dente according to package
12 ounces wide egg noodles, cooked al dente according to package
Directions
  1. Add the ground beef to a large saucepan over medium high heat. Using a wooden spoon break up the ground beef and cook for 5-6 minutes. Carefully drain the grease and continue to cook for 2-3 minutes more.
  2. Add the onion and mushrooms to the pan and cook for 4-5 minutes, stirring occasionally. Add the garlic and Mushroom Base to the pan and cook for 30 seconds more.
  3. Add the red wine, pepper, ground mustard, and salt to the pan, turn up the heat and reduce by half, 3-4 minutes. Add the water with the Organic Roasted Beef Base, bring to a boil, reduce heat and simmer for 3-4 minutes.
  4. Whisk together the heavy cream and flour in a small bowl. Slowly add the mixture to the pan, stirring continuously to avoid lumps. Simmer for 2-3 minutes. Remove the pan from the heat and serve immediately over the noodles.
Try this dish with Better Than Bouillon® Premium Mushroom Base; also try with Better Than Bouillon® Premium or Reduced Sodium Roasted Beef Base. Try this this dish with Spatzle in place of the egg noodles.

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