I didn’t grow up in a Russian household by any stretch of the imagination,

so trying to find the right flavors for this dish was amazingly difficult.

Especially since I can’t use canned cream of whatever soup (there is flour in it, if you didn’t know, so that’s out for me).

But I can tell you this: I mastered this recipe through a few pregnancies, and no one cooks better than a woman in her 3rd trimester.  I’m also saving up for a treadmill now, though.

Anywho, you’re going to love this.

Ya Need:

  • 1 lbs organic ground beef (I like the texture of ground beef for this recipe better than cubed beef.  Personal preference)
  • 1 package quinoa noodles…..or sticky rice.  I’m not sure which is better, so it just depends on how I’m feeling that night.
  • Sour cream
  • Beef broth
  • 1 yellow onion
  • 2  cups of sliced button mushrooms
  • Kosher salt, ground pepper, garlic powder, paprika, bay leaf

Here’s What You  Do:

Make the rice or pasta.  I am going to assume you know how to do this already.

In a 14″ pan, brown the ground beef with the sliced onion and spices.  Drain the fat (if there is any) and add half a can of beef broth, bay leaf and more spices.  Heat to boiling for 2 minutes, then add the mushroom slices and turn off the heat.  When it’s cooled just a bit, so it’s not scalding, stir in 1 cup of sour cream.

Serve over the rice or noodles.

Bonus: green beans go really well with this dish, or a salad.  But something green…you want the colors of the meal to compliment each other and look lovely together.


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