Classic Stroganoff with Cannabutter
A hearty beef, mushroom and canna butter dish with egg noodles.
Servings: 4 people
Cost: 20+
Equipment
- Large pot with lid
- Saucepan to cook the egg noodles
- Spatula
- Wooden Spoon
- Strainer for pasta
- Sharp knife
- Cutting Board
- Measuring Cup
Ingredients
- 1-2 lbs beef sirloin strips cut into small 12 inch thick slices
- 8 ounces mushrooms fresh, sliced thinly
- 2 onions slice thinly into small strips
- 1 garlic clove minced
- 1/4 cup Cannabutter
- 1 1/2 cups Beef broth
- 1/2 tsp salt and pepper each
- 1/4 cup all purpose flour
- 1 1/2 cups sour cream full fat
- 3 cups cooked egg noodles
Instructions
- Cut the beef across the grain into about 1/2-inch strips -nice and thin. Set aside.
- Cook mushrooms, onions and garlic in cannautter in your big pot over medium heat, stirring occasionally, until onions are tender; remove from pot.
- Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and pepper. Bring to a boil , reduce and cover and simmer 15 minutes.
- Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture and turn up the heat. Lastly, stir in sour cream; heat until hot (do not boil). Serve over egg noodles.