“Poor Man’s” Beef Stroganoff
By Margi Kyle, The Designing Doctor, LLC
Director of Non-Profits LKNConnect.com
Founder of Little Smiles NC
Major Chief Cook in our House!
Ingredients – Serves 8
1 package, Noodles – your choice but I love The Seapoint Farms Gluten Free High Protein Organic Edamame Noodles.
¼ cup, Butter
1 cup, Onion — finely chopped — I use the frozen chopped onions.
3 cloves, Garlic — finely chopped — again I used the frozen ones in the picture.
1 Tbsp., Grated Ginger — again I used the frozen ones in the picture.
1 can (6 oz.), Fresh or Frozen Mushrooms — finely chopped
1½ lbs., Lean Ground Beef
2 Tbsp., Flour
1 can, (8 oz.) Tomato Sauce
1½ cup, Burgundy or Good Red Wine
1 can, Beef Bouillon, undiluted
1 tsp., Jane’s Krazy Mixed-up Salt
¼ tsp., Jane’s Krazy Mixed-up Pepper
½ tsp., Black Garlic Salt
1 cup, Sour Cream
Parmesan Cheese, grated and shredded — again I put the grated in the noodles with olive oil and the shredded on top of the casserole.
Cook noodles according to the directions. Drain and set aside.
Sauté onion, garlic, and mushrooms in the butter in a large skillet. Add the beef and stir it until is it brown. Remove from the heat.
Stir in the flour, tomato sauce, wine, bouillon and seasonings. Simmer for 10 minutes and stir it occasionally. Remove it from the heat; let it cool slightly. Stir in the sour cream.
In a lightly greased casserole dish (about 13” x 9” x 2”). Alternate layers of noodles and sauce. Ending with the sauce. Bake at 375F for 25 minutes.
Top with the grated Parmesan Cheese. Let sit for 5 minutes before serving.
Photos, preparation, and serving notes by Margi Kyle
Printed version of this recipe
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