Ingredients:
1 medium yellow onions, chopped
8 ounces sliced mushrooms
2 -6 cloves minced garlic, to taste
1/4 cup butter
2 lbs beef, cubed
1/4 cup flour
2 cups hot water
2 teaspoons beef bouillon granules ( or 2 cubes)
1/4 cup white wine
4 ounces green chilies, chopped
1/2 teaspoon ground cumin
1 cup sour cream
8 ounces wide egg noodles
Directions:
In a heavy, deep pan (one with a cover), saute the onion, mushrooms, and garlic in the butter until onion is soft.
Place the beef cubes and flour in a Ziploc bag and shake to coat.
Brown the coated beef cubes in the pan and brown the meat in the onion mixture.
Drain the excess fat, then add the hot water, bouillon, and white wine; cover and simmer on medium-low for 2 hours.
Add the chopped chiles and cumin and simmer for 10 additional minutes.
While stroganoff is simmering, cook the noodles according to package directions; drain and set aside.
Remove the stroganoff from the heat and stir in the sour cream.
Serve stroganoff with noodles (or cooked rice, or sauteed mushrooms for those on lowcarb menus); a dollop of guacamole on top is good, too.
Makes 4 servings.
Servings: 4
Time preparation: 5 min.
Time total: 125 min.