Back in the dark ages I used to do things like eat regularly at Taco Bell and cook stroganoff from a box…yeah you know the one, with the creepy talking hand. Well later I learned how to cook beef stroganoff from scratch (actually just as easy as the box, I had been duped!) but I didn’t make it often. This needs to change and pronto! I was hankering for some old school comfort food and after taking stock of what needed to be used up in the fridge I decided to give this a go! (No sorry I didn’t spend hours slaving away trying to perfect the intricacies of this recipe, some I do, this not so much). It was so good I do believe it will need to become a regular in our dinner rotation right along side Taco Salad.
1 pound ground beef
1/2 onion, diced
About 1 1/2 cups mushrooms, chopped into chunks (or as desired this is flexible depends on your love of fungi)
Cashew Cream (1 c. Raw cashew soaked 3-8 hours, drain liquid and rinse nuts, place cashews in blender with 3/4 cup fresh water, blend until smooth adding more water if needed to reach consistency of cream)
Salt and pepper to taste
Napa cabbage sliced thin (replaces noodles)
Fry the onions in a small amount of oil until translucent, add the burger and brown until just cooked. Add the chopped mushrooms and continue cooking the mixture until the mushrooms soften, around 8 minutes. Pour cashew cream in with the meat mixture and bring to a simmer adding salt and pepper to taste. My family enjoys it to be a bit tangy so you can stir in a spoonful of sour cream or yogurt right before serving to add that tangy zing.