You may not think of sour cream as a “health food,” but when sour cream is made the right way (using fermented raw cream) it is full of live cultures and enzymes that provide natural probiotics and fatty acids that nourish your immune system and your brain. We use Kalona Super Natural Organic Sour Cream or Organic Valley Sour Cream. Many other commercial sour creams are made with lots of fillers and preservatives and, if not organic, may contain rBGH, the genetically engineered bovine growth hormone.
Our Beef Stroganoff recipe calls for 1 cup of sour cream and is a remake of one of our family favorites.
2 tablespoons butter
2 cloves garlic, minced
1 medium onion, sliced
1/2 cup sliced mushrooms
1 pound round steak, cubed
1 teaspoon salt
1/4 teaspoon pepper
1 cup beef broth (page 158 of Eating Pure in a Processed Foods World®)
1 tablespoon tomato paste
2 tablespoons quinoa flour
1 cup sour cream
In a large skillet, sauté onion, garlic and mushrooms in butter 3 to 5 minutes. Add steak, salt and pepper. Stir. Cook 10 minutes over medium high heat. Add beef broth, tomato paste and flour. Simmer 5 minutes, stirring occasionally. Stir in sour cream and simmer 3 minutes. Serve over rice.
Makes 6 servings
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Click here to see how to make Perfect Rice in the Instant Pot.