my kids don't like mushrooms. not at all but they really love my beef stroganoff.
i have a confession. i have a strong aversion to cream of mushroom soup. and so no can comes near this recipe. I use the real deal and if I am feeling adventurous, I use portabella ones.
so here's what you need at 1st:
1 1/2 pounds of sirloin steak, sliced thin
2-3 cloves of garlic, minced
a little bit of olive oil
a dash of kosher salt
a dash of lemon pepper
Put a little bit of olive oil in the pan (about 2 T) and put your garlic in it. Heat the oil to medium-high heat (not too hot or you burn the garlic and that's yucky). As your garlic begins to brown. throw in the meat, season it with a dash of kosher salt and lemon pepper and brown your meat. Put your meat on a plate and set aside.
Now you need:
some more olive oil
1 pound of mushrooms
1/2 cup sherry cooking wine
1/4 cup water
1/2 small white onion, fine chopped
Add a bit more olive oil to the pan and saute' your mushrooms and onions in the oil for about 5 minutes. Add 1/2 cup sherry cooking wine, 1/4 cup water and boil and reduce until there is about a 1/4 cup of liquid in the pan. Add the meat back to the pan.
Now you need:
1/2 cup sour cream
2 T beef bouillion granules
Mix the granules in the half cup sour cream. Pour sour cream mixture into pan and heat through until the mixture thickens - about 5 minutes.
Serve up on egg noodles ( i use the No Yolks kind) or hot rice. Garnish with some parsley.