Mushroom stroganoff is one of our regular rotation meals. It’s great for a quick weeknight meal that pleases a crowd of hungry stomachs, and the leftovers are delicious too. Feel free to substitute another kind of meat or tofu for the beef if you prefer.
Ingredients
2 Tbsp olive oil
1/2 onion, chopped
1 lb organic ground beef
1 container cream of mushroom soup
1 pint sour cream
2 cups frozen peas
1 lb spaghetti or egg noodles
4 cloves garlic, minced
1 8 oz package crimini mushrooms, sliced
1 8 oz package baby broccoli, chopped up
Pecorino romano or vegan cheese to sprinkle on top
Salt and pepper to taste
Directions
In a large pan, heat 1 Tbsp olive oil over medium high heat, then add the onion and cook for about 5 minutes until translucent and soft. Add the ground beef and stir until it’s all broken up and there’s no pink left. In a separate pan, heat the other 1 Tbsp olive oil and cook the garlic for 2-3 minutes until it starts to brown, then add in the mushrooms, salt and pepper, and cook for about 5 minutes. Add the baby broccoli and cook for another 5 minutes until the vegetables are tender and the broccoli is a bright green.
Meanwhile, cook the pasta in a large pot filled with boiling, salted water. It’s usually about 10 minutes but check the package directions. Add the mushroom soup and sour cream to the beef mixture, along with the frozen peas, and mix well. Taste for salt and pepper and adjust as needed. Drain the pasta and pour the stroganoff sauce over the noodles, mixing to combine thoroughly.
Serve in individual bowls with a side of vegetables (or mixed in if you don’t have picky eaters), with pecorino romano cheese sprinkled on the side or over top. Freshly ground pepper is great here too. This recipe usually provides 2 dinners for 5 of us.
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