My first attempt at this Stroganoff recipe has shown me one thing, this one is going to take some playing with. For starters I didn’t have any celery salt, which might make the difference, but it was kinda bland. Other than being bland it really tasted just fine. I was expecting the avocado concoction to make it taste bad and ruin the whole deal, but you can’t even taste it!
1 (1-ounce) package natural onion soup and dip mix
Onion soup mix
8tsp dry minced onion
1tsp onion powder
4tsp beef bouillon
¼ tsp celery salt
1/2 teaspoon ground black pepper
3/4 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon dried parsley
1 teaspoon potato starch
1 tablespoon extra virgin olive oil
2 cups chopped mushrooms
1 pound lean ground beef or ground turkey
1 cup dry rice noodles
1 cup milk
2 tbsp bouillon, see beef bouillon post
1 tsp Salt
1/2 cup sour cream
1 avocado, skin and pit removed
1/2 clove garlic, minced
1.5 tbsp. packed fresh cilantro
1.5 tbsp. lime juice or Lemon juice
1/8 tsp. salt
dash white pepper
To make spice mix, combine soup mix, black pepper, garlic, onion, parsley and starch in a small bowl. Set aside.
To make stroganoff, heat olive oil in a skillet over high heat. Add mushrooms and cook, stirring constantly, until mushrooms release most of their juices, about 10 minutes. Add ground beef, turn heat down to medium and brown until cooked through. Drain the fat off and discard if necessary.
Cook rice Noodles Separately until ready as detailed on package.
Add spice mix, milk and bouillon cube to ground beef and mushrooms. Bring to a boil. Reduce heat and simmer, stirring occasionally, for about 10 minutes, or until liquid is absorbed. Add cooked noodles, and stir in sour cream. Taste and adjust seasoning.