This beef stroganoff recipe was one of my favorite meals as a kid. Of course, it lacked the truffles, because we didn't have the money or access to obtain them, and well, my brother and I didn't like mushrooms as kids, so those were left out to. Despite those two ingredients being left out, it always made for an amazing meal.
Today my daughter will finish a bowl of this before you can plate your own serving. However, my daughter doesn't love truffles the way I do, so I separate the stroganoff into 2 portions before adding the Truffletopia White Truffle Sauce. Voila! Dinner is served.
For this recipe, I use ground beef. It's simple, it's easy, and it's readily accessible. Of course, if you prefer cubed sirloin, or another cut of meat, you can absolutely substitute those in for a more traditional version of this meal. Although Beef Stroganoff can be traced back to it's Russian roots, this is my American take on the meal.
I typically serve this meal over egg noodles, as that is how my mom made it when I was a kid, but you can certainly use rice, another type of noodles, or even couscous. If you really want an extra punch of truffle, try spraying your noodles, rice, or couscous with Truffletopia White Truffle Extra Virgin Olive Oil before topping with the stroganoff.
Author:
Tony Huey
Ingredients
1 lb ground beef or 1 lb of beef sirloin, cubed
1 lb fresh mushrooms, sliced or chopped
1 can (10 1/2 oz) condensed, cream of chicken soup
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