I can’t find or make a better dish in the Winter time than Classic Beef Stroganoff With Cannabutter & Mushrooms.
Stroganoff is said to have originated in Russia after a famous and influential family named the Stroganov’s from the 1700’s.
From there, this tasty (and super easy) dish was adopted by French Chefs who added mushrooms.
Originally it didn’t include mushrooms. ( and you can omit this if you hate them!)
I love mushrooms, and the more the better in my opinion!
Since you’re going to mix up noodles, beef, and mushrooms as the main base of this dish, butter is the crown!
Cannabutter makes everything decadent and creamy.
But before you go ahead and make stroganoff, you’ll need to decarb your weed and then blend it with your regular butter.
I suggest making a big fat batch of cannabutter so you have it for a while, and I’ve had success freezing my butter batches too, so give it a try if you have loads of butter!
You’ll need to get some groceries done before hand, and here’s your shopping list:
I love cooking my stroganoff in a big huge wok and doubling the batch so that I can freeze some, and what I will do is split them up – label one container with cannabis and the other as just ‘regular’.
Ready to start cooking some stroganoff? Mmm.. I can already taste it! It’s THAT good!