This healthy homemade beef stroganoff is ready in 20 minutes (no really!). Perfect for a warm weeknight meal. Made-from-scratch means a lower sodium product than traditional recipes that use cream of mushroom soup!
Makes 6 servings
1 pound 93% lean ground beef
1 carton low sodium beef stock
1 medium white onion, chopped small
4 cups fresh garden mushrooms, chopped
1 cup 1% milk or unsweetened almond milk
2 tbsp all-purpose flour or corn starch (for gluten free)
2 tbsp minced garlic
1 tbsp ground black pepper
Salt to taste
In a large skillet, saute onions and mushrooms in about 1/4 cup of beef stock over medium heat. Add stock as it evaporates to keep vegetables from sticking to the pan.
Once onion and mushroom are tender, add in raw ground beef, garlic and black pepper. Saute until meat is thoroughly cooked.
Add 2 cups of beef stock to the mixture and bring to a light simmer. In a glass jar, mix milk with flour and shake vigorously to combine. Slowly stir into beef mixture until all is combined.
Simmer on medium for 3-5 minutes, allowing flour to react. Turn heat to low and allow sauce to
Serve immediately over a bed of egg noodles.
Serving size: 1/6 of recipe (about 3/4 cup)
Protein: 28 grams
Fat: 6.9 grams
Carbohydrates: 12.7 grams