Beef Stroganoff
Yield: plenty ;)
Ingredients
1 lb ground beef
24 oz container fresh mushrooms, sliced
1 medium onion, chopped
6 garlic cloves, minced
16 oz container sour cream
10.5 oz can gluten free cream of mushroom soup
1/4 cup milk
2 beef bouillon cubes (I use Herb Ox brand)
Directions
1. In large skillet, brown ground beef until no longer pink. Remove to plate lined with paper towel to drain excess fat.
2. In leftover skillet drippings, using additional olive oil as necessary, sauté mushrooms and onions until mushrooms have released all liquid and onions are tender. Add garlic and sauté additional few minutes, until garlic is fragrant.
3. Spoon beef back into skillet with vegetables. Add sour cream, mushroom soup, and milk; stir to combine. Crush beef bouillon cubes over skillet and stir to evenly distribute.
4. Continue cooking over low heat until heated through, stirring occasionally.
5. Serve over gluten free pasta noodles, brown or white rice, or cauliflower pearls (also called cauliflower rice) with a side of steamed broccoli or peas. Enjoy!
