Sour Cream Lasagna awhile ago, and the reason I started putting sour cream into lasagna is because of this recipe. See, I had sour cream in the fridge from this stroganoff, and I needed to find something else to do with it (thus, putting it into the lasagna). So, anyway, here is a recipe for some delicious beef stronganoff:
12 oz white button mushrooms, quartered (didn't have any, so didn't use)
3/4 pound beef tenderloin, cut into 1/8 inch wide strips
1 cup chicken broth
1 small onion, chopped
1 tsp tomato paste (didn't have, so used leftover spaghetti sauce)
1/2 cup dry white wine
1/2 cup sour cream
(If you have mushrooms, cook them first in butter or coconut oil.) Cook beef strips. Remove. Add 1/2 cup of chicken broth and cook until it reduces down to 1/4 cup (3-4 minutes). Transfer broth to bowl with beef. Cook onion. Whisk in remaining chicken broth and wine. Bring to boil, then reduce heat and simmer about 2 minutes (you can add flour or cornstarch to thicken if you want, I don't). Add beef and broth (and mushroom) mixture back into the pan. With sour cream, stir in about 1/2 cup of the hot sauce into the sour cream first, and then stir mixture back into the sauce. Salt and pepper to taste (please don't be shy with this).
Serve over rice spaghetti lasagna noodles (because that is a better alternative to the usual egg noodles and just as delicious).