Can we just agree first off that Beef Stroganoff isn’t the most photogenic dish??? I did my best.
This recipe is one of the regulars around our house. My husband requests it EVERY time I am making my meal plan. Our kids will eat it too. This was also one of the first dishes I ever made after we got married. I remember almost 9 years ago making this in our little apartment and being so frustrated that it didn’t turn out the way I wanted it to. Back then I used canned cream of mushroom soup and canned beef broth both of which are loaded with sodium and msg and many other ingredients.
Have you ever really looked at the label? I went on Campbell’s website and could not find the list of ingredients, only the “nutritional information”. So I took my own picture of the label but it’s a little tough to see the ingredients…here they are:
Campbell’s Cream of Mushroom Soup Ingredients:
Water, mushrooms, vegetable oil (corn, cottonseed, canola, and/or soybean), modified food starch, wheat flour, contains less than 2% of: salt, cream (milk), whey (dehydrated), monosodium glutamate, soy protein concentrate, yeast extract, flavoring, garlic (dehydrated).
The list isn’t huge but there are some weird things lurking in there. I realize a canned condensed soup is very convenient but really all you need is butter, flour, and beef or chicken stock and you have your own then add a little salt and pepper or onion and mushroom and your’re good to go.
In this homemade stroganoff recipe I use shallot or (onion) and crimini mushrooms and beef broth to get a rich flavor. Right now I’m using Kitchen Basics brand. It’s a pretty decent brand and they claim to use no msg, although I don’t love that there is beef “flavoring”. Just find a boxed stock that has the most basic ingredients list you can find. The less the better and if you can pronounce and know what everything is that’s a plus. My next venture is making homemade beef stock but until then I’ll cheat a little bit.
Once the sauce thickens a bit you just stir in a half cup of sour cream, I use Daisy brand because there is only 1 ingredient: Grade A cultured cream. It’s surprising just how many ingredients other brands have. Mix in your ground meat of choice, serve over rice, a baked potato or egg noodles with a veggie side and you have a great weeknight meal that’s really fast.
Lately we’ve been using ground venison which works great. We were given not 1 but 2 deer this fall…that’s what happens when you live in a rural town where everyone hunts! We’ve used elk and beef too. It doesn’t even have to be ground.
TIPS- Crimini mushrooms which are baby portabello mushrooms are key. They have such a rich yummy flavor. I also really like to use shallots, they have a great flavor and are usually located near garlic in the store. If you don’t have shallots, just use a regular small onion.
GLUTEN FREE OPTION- If you would like to make this gluten free you can sub sweet rice flour found on the Asian aisle in grocery stores for the 3 tablespoons of wheat flour.
Easy Beef Stroganoff without Canned Soup
1 lb. ground meat
2 T. butter
10 oz. crimini mushrooms sliced
2 shallots or 1 small onion chopped
3 T. flour (or gluten free option)
2 c. beef stock in a box or homemade
1/2 c. sour cream (Daisy Brand is a good one)
1 t. salt ( I use this kind)
Pepper to taste
1. Brown meat in a large skillet and then set aside.
2. In same skillet melt butter and add mushrooms and shallots, and brown.
3. Stir in flour, cook 1 minute.
4. Stir in broth and salt and pepper. Let thicken just a bit.
5. Add meat, stir, turn off heat, add sour cream, stir.
6. Serve over rice, potato or noodles with a veggie side.
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