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Beef Stroganoff

  • Preparation Time
    Prep:
    20 min.
  • Cooking Time
    Cook:
    20 min.
  • Serves
    Serves:
    4

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 dish with Spaetzle in place of the egg noodles.

Recipe tags: beef base, easy difficulty, main, beef, skillet

Ingredients

Quantity Ingredient
1½ lbs organic ground beef
1 cup thinly sliced white onion
8 oz thinly sliced baby portobello mushrooms
2 Tbsp minced garlic
2 tsp Better Than Bouillon® Organic Mushroom Base
½ cup red wine
1 tsp black pepper
1 tsp ground mustard
½ tsp kosher salt
1 cup water
2 tsp Better Than Bouillon® Organic Roasted Beef Base
1 cup heavy cream
3 Tbsp all-purpose flour
12 oz 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.