*Disclaimer: I received free jars of Better Than Bouillon from Superior Touch as inspiration for this post. This post is written by me. All opinions are 100% mine.
I love quick dinners that are ready in under 30 minutes. This beef stroganoff is one of those meals — often it takes closer to 20 minutes from start to finish. Lately it’s become a go-to on busy nights because it’s fast, comforting, and satisfying. My husband, daughter and I always dig in; the one picky eater in the house isn’t convinced, but the rest of us can’t get enough.
I usually make stroganoff with beef broth, but when Superior Touch sent a jar of their Mushroom Base I wanted to try it here. I’m not a fan of mushroom texture, but I do love the umami depth mushrooms add. The concentrated aroma when I opened the jar was irresistible, and it transformed the sauce into something richer and more complex.
My husband noticed the difference right away and called it the best stroganoff I’ve made. I agree — the mushroom base added a full, savory background without any actual mushroom pieces. I’ve used Better Than Bouillon for years in restaurants and while in culinary school because it reliably boosts flavor. The chicken base is one of my staples for recipes like quick jambalaya, tortellini soup, glazed carrots, Zuppa Toscana, chicken pot pie and Hawaiian haystacks. It’s versatile and easy to use — just dissolve in hot water to make an instant broth.
Since the mushroom base worked so well in this dish, I’m excited to try it in more recipes that call for broth or stock. If you’ve never tried Superior Touch’s Better Than Bouillon bases, they’re an inexpensive way to add deep flavor to weeknight meals. Pick up a jar and experiment — start with this stroganoff or swap it into any favorite recipe that uses broth.
Better Than…Beef Stroganoff
Ingredients
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8-10 oz
whole wheat egg noodles, (not a full 16oz package, just a little over half) -
1 lb
ground beef, (I use 85/15) -
1 tsp
Superior Touch Better Than Bouillon Mushroom Base, (can sub Beef Base) -
1 cup
HOT water -
1 ½ Tbsp
cornstarch -
1 scant Tbsp
Montreal steak seasoning -
1 cup
light sour cream
Instructions
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Start cooking the egg noodles according to package directions.
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Meanwhile, brown the ground beef in a non-stick skillet and drain any excess fat.
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Dissolve the mushroom base into 1 cup of HOT water. Whisk in the cornstarch until smooth to make the broth mixture.
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Return the cooked beef to the skillet. Add Montreal steak seasoning, the broth mixture, and the sour cream. Heat until it just begins to bubble, then reduce heat and simmer a few minutes until the sauce thickens.
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Drain the noodles and serve with the meat gravy spooned over the top. Enjoy!
Notes
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