no sour cream beef stroganoff

Noodles & Pasta

No Sour Cream Beef Stroganoff

This Stroganoff recipe uses a substitute for sour cream. I tried to find a recipe for beef Stroganoff without sour cream because I didn't have any. Unfortunately, the one I found didn't have white wine, which I like. So I took two recipes and combined them, tweaked to our taste. My husband and I really enjoyed what I came up with. Serve with Worcestershire (to add a little zing) over rice or buttered egg noodles.

Ingredients

1 ½ pounds ground beef
salt to taste
1 onion, chopped
1 (8 ounce) can mushrooms, drained
1 tablespoon butter
1 clove garlic, minced
½ cup white wine
1/4 cup flour
1 (10.5 ounce) can cream of mushroom soup
½ (10.5 ounce) can beef broth, or more as needed
1 dash worcestershire sauce, or to taste

Directions

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Season with salt. Add onion, mushrooms, butter, and garlic; cook, stirring occasionally, until onions are soft.
Mix together wine and flour in a small bowl until combined; pour over beef mixture in the skillet. Stir in condensed soup and broth. Cook at a simmer until thickened, 10 to 15 minutes; add more broth if mixture gets too dry. Season with Worcestershire sauce to serve.