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.
- 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.