Beef stroganoff is another one of those meals that conjures up memories of childhood dinners. I grew up eating stroganoff that was made with ground beef, a can of Campbell’s Cream of Mushroom Soup, and light sour cream served over egg noodles. I’ve tried to elevate the stroganoff of my childhood by making it with homemade mushroom soup without making it unaccessible to those without much time to cook or experience in the kitchen. If you can’t make your own mushroom soup, choose a canned brand with all-natural ingredients and no preservatives. I also serve stroganoff over vegetables rather than noodles to make it a gluten-free, lower carb meal.
- 1 1/2 – 2 lbs cube steak or other steak sliced into thin strips
- 1 onion, diced
- 1 cup cream of mushroom soup
- 1/2 cup stock (beef, chicken, or vegetable will work)
- 1/4 cup kefir or sour cream
- 2 tbsp butter
- salt and pepper
Generously season the steak with salt and pepper. Heat 1 tbsp of butter in a skillet and sear the steak. Remove the steak from the skillet, heat the second tbsp of butter, add the onions and sauté until soft. Return the steak to the pan, add the cream of mushroom soup and stock. Simmer 10-15 minutes or until the meat is cooked through. Add the kefir or sour cream just prior to serving.
Serve alone, with steamed broccoli and cauliflower, or over a noodle-like vegetable such as “zucchini fettuccine” or spaghetti squash.