About this recipe:I ended up making this recipe for beef stroganoff when I didn't have any soured cream. We liked it so much without it - that I make it this way all the time now. You can use steak pieces or even chicken breasts instead of mince but it'll take a bit longer to cook. Serve with mash or over thick pasta. It's nice with a dash of Worcestershire sauce.
1 pinch salt to taste
1 tablespoon butter
1 small tin mushrooms, drained
1 onion, chopped
1 clove garlic, minced
4 tablespoons flour
120ml white wine
1 (295g) tin condensed cream of mushroom soup
150ml beef stock
1 dash Worcestershire sauce to taste
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Method Prep:20min › Cook:15min › Ready in:35min
Brown beef mince in a large frying pan over medium heat. Season with salt. Stir in butter, mushrooms, onion and garlic; cook until the onions are soft.
In a small bowl, stir together white wine and flour. Stir into meat, along with mushroom soup and beef stock. Simmer for 10 to 15 minutes, allowing to thicken. If you need more liquid, stir in additional stock.