This is one of those recipes that reminds me so much of my childhood. It was a regular. Usually served with a side of peas.

This is also another one of those childhood recipes where I’ve removed all the canned and processed ingredients and recreated it using fresh ingredients and no preservatives.

I’m not sure, but our family always made our stroganoff with ground beef. So that’s how I’ve always done it.

Ingredients:

2 Tbsp evoo

3 lbs ground beef

1 tsp salt

1 tsp ground black pepper

2 Tbsp flour

2 clamshells shiitake mushrooms (you can substitute any kind), sliced

3 cloves garlic, minced

1 cup chardonnay

1 cup chicken stock

2 cups heavy cream

1 tsp salt

1/2 cup sour cream

Directions:

In a large saucepan, bring evoo to shimmering. Add in ground beef, 1 tsp salt and 1 tsp pepper.

Sauté until beef is browned. Remove meat from the pan, toss with flour, and set aside.

Add sliced mushrooms to pan. Sauté until moisture has been released and mushrooms have softened.

Add white wine and whisk to deglaze the pan. Add meat back to the pan. Add in chicken stock, stir, and bring to boil.

Once liquid is boiling add cream and 1 tsp salt. Stir to combine.

Turn heat down to low and let simmer for 5 minutes. Add in sour cream and combine.

Serve over pasta. I prefer to use egg noodles for this dish.