12 oz white button or cremini mushrooms, cleaned and sliced
2T minced garlic
1 yellow onion, halved and sliced to thin half moons
1T Worcestershire sauce or Tamari/soy sauce
2T red or white wine (optional)
1T dijon or grainy mustard
1 tsp. dried thyme
1 tsp. granulated garlic
2T tapioca flour
12 oz. beef broth
1 large bay leaf
4 oz. reduced fat or regular cream cheese
8 oz. reduced fat or regular sour cream
1T butter or olive oil
2 tsp. salt
2 tsp. ground black pepper
1/2 c parsley, chopped
Instructions
In dutch oven or medium stock pot, heat olive
oil or butter over medium high heat. Add onion
and minced garlic and saute for 2 min, until
fragrant and onions begin to soften. Add ground
beef, mushrooms, salt and pepper and saute,
stirring regularly, until no longer pink (5 - 7
min.).
Add Worcestershire/tamari/soy sauce, mustard, wine
, dried thyme and granulated garlic and saute 2
min.
Lightly sprinlkle tapioca powder over mixture,
1T at a time, stirring well to fully distribute
and incorporate. Immediately add beef stock,
stirring constantly. Add bay leaf. Cover pot,
bring to boil, then reduce heat to low and
simmer for 10 min.
Remove lid and stir in cream cheese and sour
cream. Allow to simmer uncovered for several
minutes. Turn off heat, cover and let sit for 5
minutes. Remove bay leaf and sprinkle with fresh,
chopped parsley to serve.
Serving
Suggestions
Serve over polenta, egg noodles or rice.
Originally Submitted
4/27/2015
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