Classic Beef Stroganoff With Cannabutter & Mushrooms
I can’t find or make a better dish in the Winter time than Classic Beef Stroganoff With Cannabutter & Mushrooms.
Stroganoff is said to have originated in Russia after a famous and influential family named the Stroganov’s from the 1700’s.
From there, this tasty (and super easy) dish was adopted by French Chefs who added mushrooms.
Originally it didn’t include mushrooms. ( and you can omit this if you hate them!)
I love mushrooms, and the more the better in my opinion!
How Do I Cook With Cannabutter?
Since you’re going to mix up noodles, beef, and mushrooms as the main base of this dish, butter is the crown!
Cannabutter makes everything decadent and creamy.
But before you go ahead and make stroganoff, you’ll need to decarb your weed and then blend it with your regular butter.
I suggest making a big fat batch of cannabutter so you have it for a while, and I’ve had success freezing my butter batches too, so give it a try if you have loads of butter!
What’s In Stroganoff?
You’ll need to get some groceries done before hand, and here’s your shopping list:
- Beef Sirloin Steak
- Mushrooms ( white cap mushrooms)
- White onions
- Minced garlic
- Beef Broth
- Sour Cream (full fat)
- Salt & pepper to taste
- Egg Noodles
I love cooking my stroganoff in a big huge wok and doubling the batch so that I can freeze some, and what I will do is split them up – label one container with cannabis and the other as just ‘regular’.
Ready to start cooking some stroganoff? Mmm.. I can already taste it! It’s THAT good!
Servings: 4 people
- 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
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.