Does anything smell better than onions cooking in 3 TB of butter? Actually, yes… add some mushrooms!

If you are craving a creamy, easy dish that will easily rival (and WIN!) the “Hamburger Helper Stroganoff”, you have found your recipe.

I was able to mix up the stroganoff sauce in about 30 minutes. I enjoyed every minute of smelling it cook and taste testing throughout! The stroganoff can be put on top of egg noodles (if you are not gluten free, like the rest of my family!), rice, potatoes or gluten free noodles. You really could just eat it as a soup (which I am debating doing today for lunch with the leftovers…).

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Here is what you need: 

1 lb hamburger

1 onion

8 oz (or more!) sliced white mushrooms

2 cups beef stock (make sure this is gluten free!)

1 cup sour cream

2 oz cream cheese

1 TB dijon mustard (or less if you don’t prefer a mustard taste!)

3 TB butter

1/2 cup of cream (milk, half and half… whatever you have on hand!)

salt and pepeper to taste

Noodles, Rice, potato or whatever you want to pour this savory, creamy goodness onto!

Side: Green Beans

Step 1: Brown your Meat and then drain on a separate plate lined with paper towel.

Step 2: Let 3 TB of butter melt over medium heat

Step 3: Add 1 diced onion and sautee until onion is translucent

Step 4: Add 8 oz sliced mushrooms to the onions and butter. Cook for about 8 minutes or until the mushrooms are soft.

Step 5: Once mushrooms are soft, add 2 cups of beef stock and let simmer for 10 minutes.

Step 6: Slowly add in 1 cup sour cream, 1/2 cup of cream, 1 TB dijon mustard and salt/pepper to taste (hence all the taste testing!)

Step 7: Add your browned hamburger back into the skillet. Simmer, but do not let boil until meat is heated through.

Step 8: Serve over cooked noodles, rice or potatoes! I also sprinkled some shaved parmesan cheese on top!

 We enjoyed this dish with a side of green beans mixed with some GF french fried onions (I found them at Aldi!), but you can pick whatever veggie you have on hand!

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