FunGuy Mushroom Beef Stroganoff Recipe

Once upon a time, a Russian chef came up with a delicious recipe, a recipe that consisted of sautéed beef,  mixed into a rich sour cream sauce. The recipe was henceforth known as Beef Stroganoff. From there the story gets a little hazy, we suspect because of all that thick tangy sour cream.

While the origins of the dish are a bit clouded, it’s clear that the best stroganoff is one with oodles of FunGuy mushrooms!

DIRECTIONS:

1. Heat oil in a saute pan over medium high heat. Add onions to the pan and cook 1-2 minutes or until softened and browned around the edges.
2. Add ground beef and allow to brown in the pan, stirring occasionally so it doesn’t burn.
3. Add pickle juice to the meat and stir to distribute the flavor through the ground beef as it cooks.
4. Once the beef is nicely browned, add in the mushroom slices and pickle, sautéing until the mushrooms are browned around the edges.
5. Remove pan from stove to drain excess fat from the pan then return it to the stove top.
6. Pour wine into the pan and scrape any brown bits from the bottom of the pan and allow to simmer for about 5 minutes.
7. Once the wine has reduced down a little, reduce heat to low and stir in the sour cream. Let simmer about 7-10 minutes or until thickened. Season with salt and pepper.
8. While the sauce is simmering, cook your pasta. Bring a pot of salted water to a boil. Once water is boiling, add pasta to the water and allow to cook 7-9 minutes or until cooked through. Taste it to be sure, and drain pasta of excess water.
9. Plate pasta and spoon the stroganoff sauce on top.
10. Serve with an additional dollop of sour cream and freshly chopped parsley sprinkled on top.

Alternative: If you’re looking to avoid simple carbs like pasta, try the stroganoff sause spooned over roasted potatoes or brown rice.

… and they ate happily ever after.

Have a fun meal!