Beef Stroganoff

Beef Stroganoff

1 lb. cubed beef (you can buy pre-cut stew meat or a flank steak and cube it yourself)

1 package whole baby bella mushrooms, cleaned, stems removed, sliced

1 medium onion chopped

2 Tbs. olive or grape seed oil

2-3 cloves garlic, minced

1 can cream of mushroom or cream of celery soup

1/4 Cup marscapone cheese

1/3 Cup heavy whipping cream

1 lb. egg noodles


Begin water boiling for noodles.

Heat saute pan over medium heat, add oil and let oil heat in pan. Once oil is hot, add onion, salt onions and saute until translucent (see through). Add garlic and saute for a couple of minutes. Then add beef  and mushrooms. Once most of the meat is browned, add salt and pepper and then add can of soup and mix together. Then add marscapone and heavy whipping cream. Turn heat to low and allow to stay warm.

Once noodles have boiled, drain. Put noodles in a bowl and top with stroganoff mix.

There are several ways to tweak this recipe- you can alter the amount of heavy whipping cream you use based on how thick or thin you want your sauce. You can also substitute Vitamin D milk in place of cream. You can also use cream of celery soup if you're not a big fan of mushroom.

A note on marscapone cheese. It is a soft Italian cheese, similar to cream cheese except with a nuttier flavor and slightly softer. Marscapone is sold typically around deli areas where there is a cheese display (wedges of specialty cheeses). I use marscapone in and on as much as possible- it can be used from sweet to savory. If you do buy marscapone for the first time, please make sure you buy plain marscapone and not the Tiramisu version (it has brown on the label). If you buy Tiramisu, I make no promises on how your Beef Stroganoff turns out. But please, do NOT invite me to dinner that night!