Beef Stroganoff

I'm always scouring the interwebz for recipes that will be appropriately low in fat, sodium and carbs for SuperDad's taste and my waistline.  One of my favorite comfort foods is beef stroganoff as my dad used to make a German version served over mashed potatoes.  I dearly wish I had the recipe for that.  But in my household stroganoff usually means made with turkey, no sour cream, no mushrooms, whole wheat noodles.  So...not really stroganoff at all.

Thankfully my father-in-law is in town so I can add all those no-nos back in and claim it's because he won't like it otherwise.  Since for once I can make stroganoff as it was intended to be, I'm cobbling together a recipe gleaned from many to make Ultimate Easy Beef Stroganoff. 

Ingredients:

1 lb ground beef

2 tbsp butter

1/2 medium onion, chopped

1 small can sliced mushrooms

2 cloves garlic

1 can cream of mushroom soup

1 packet brown gravy

1 cup water

2/3 cup sour cream

Directions:

Brown the beef in a large, high-sided skillet.  Drain and set aside on a separate plate

Melt butter in the skillet and add onions and mushrooms.  Sauté until onions are soft, about 4 mins.  Add garlic and sauté another 2 mins.  Add beef back to skillet and stir to combine.  

Add the cream of mushroom soup, gravy packet and water.  Stir vigorously (but don't make a mess) to make sure there aren't any lumps.  Reduce the heat to low and simmer for 15 mins or so.

Stir in the sour cream until it is fully incorporated.

Serve over hot egg noodles, rice or (my favorite) mashed potatoes.

This version is pretty close to what my dad used to make.  I have also heard you can use a cup of red wine instead of the water for a richer dish but I have not tried it.  Didn't want to experiment on the in-laws but next time I'm breaking out the bottle to give this version a shot.  Maybe I'll even put it over mashed potatoes!

Next time:  Enchiladas and my super shredded chicken short cut!