First made by young Russian housewives in the 1870s, beef stroganoff was always a simple yet hearty dish of floured, sautéed beef, sour cream, and spices.
Over the decades, the beloved meal was brought to the United States by Russian immigrants and American servicemen, and bulked up with ingredients like mushrooms, carrots, and tomatoes.
- 8 0z. cremini mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 lb. ground beef
- 4 cups low-sodium beef broth
- 8 oz. dry rotini, or any pasta you like
- 1/2 cup sour cream
- Sauté mushrooms in a pan with some olive oil. Place in a separate bowl.
- In the same pan, combine onion, garlic, and ground beef. Cook until beef has browned.
- Add broth and dry pasta into pan. Cook for 17 to 20 minutes, or until pasta is al dente.
- Add mushrooms back into pan, and add sour cream.
- Mix well, and serve up. Garnish with parsley. Enjoy!
Watch the easy tutorial in the video below, and let us know what delightful variations of the beef stroganoff you will be making this winter.
Please SHARE if you love making hearty winter meals that warm the soul!
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