No Sour Cream Beef Stroganoff

Used this as a rough guideline for the dish... My first concern was the amount of meat called for. Does anyone keep 1/2 lb packages of ground beef in their freezer? I just used 2 lbs so I didn't have a small amount of beef sitting in the fridge with no purpose. We like meat, a little extra never hurts. The second issue I came across, is that the beef would have been way over done and dried out if I browned it first then continued to cook it with the veggies. So I removed the meat from the pan until the veggies were cooked to my liking, then mixed the meat back in. Third problem... I don't personally know anyone who keeps white wine on hand for cooking. (I know like one person who keeps it in her house for drinking.) I chose this recipe because I didn't have sour cream and was looking for an alternative. After a little research, I decided to substitute milk for the liquid the wine would have added and 2 or 3 tablespoons apple cider vinegar for the slightly sweet "twang" I would imagine the wine would have given to the recipe. Fourth problem I faced is that it was instantly too thick after adding the ingredients called for to the pan. Even after using the whole can of beef broth it was pretty thick. And not creamy enough. I ended up adding a little extra milk, and black pepper. ALSO did not add ANY salt, as the soups both have a lot of sodium already. I ended up being able to fix the dish so it was pretty delicious, but it was much different than the recipe here by the e