My family is not a big fan of mushrooms...they do however love the Hamburger Helper version of Beef Stroganoff...this is my "In Between" recipe!
1.5 lbs Beef (I use stew meat) cut into cubes
2 T. Olive Oil
2 Cloves Garlic finely chopped
2 Sprigs Thyme, 1 Sprig Rosemary-Strip leaves and chop finely
1 med sweet yellow onion
1/3 c. Bourbon
2 Cups Beef Stock (Low Sodium)
1 can Cream of Mushroom Soup
2 heaping Tablespoons of Light Sour Cream
1 T. Spicy Brown Mustard (optional)
Salt and Pepper
1 lb. pasta of your choice cooked and drained.
In a large skillet or dutch oven heat olive oil and add meat, browning on all sides.
Add finely chopped, garlic, rosemary, thyme and onions and saute for a few minutes until onions are translucent.
Add Bourbon and simmer for about 5 minutes to cook off alcohol.
Add Beef stock, bring to a boil and reduce to simmer, partially covered for 45 minutes.
After stock has reduced to a sauce add Cream of Mushroom soup, Mustard and sour cream. Stir to combine let cook for about 5 min.
Add salt and pepper to taste.
Serve over your choice of pasta!