Art'S Stroganoff
A hearty beef or goat stroganoff with rich wine sauce, sautéed mushrooms and onions, topped with creamy sour cream, perfect for comforting family dinners.
Ingredients
Instructions
- Marinate the meat in Burgundy wine about one hour before cooking.
- Cut the meat into pieces after butchering or buying, then freeze the needed amount for each meal.
- Place the frozen meat directly into the wine and let sit for two hours to marinate.
- Sauté one-third of the margarine in a pan and cook the marinated meat until browned. Remove and set aside.
- In the same pan, add another third of the margarine and sauté onions until translucent.
- Add mushrooms to the pan and cook until tender.
- Dissolve beef bouillon cubes in hot water and add to the pan along with the wine from marinating.
- Return the browned meat to the pan, season with salt, pepper, and garlic powder, and simmer until the meat is cooked through and flavors meld.
- Cook egg noodles according to package instructions and drain.
- Stir sour cream into the meat mixture, heat through but do not boil.
- Serve the stroganoff over cooked egg noodles.
Nutrition & Diet Analysis (per serving)
576
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).