← Replies in One-Pot Creamy Beef Stroganoff Recipe

I have picky eaters, making my prep a little longer. I put all the mushrooms into my ninja blender on two chop cycles to make them fine and "unnoticeable". I cooked everything in a medium-sized stock pot, and it worked well. I'd probably reduce the liquid by 1/2c - 1c so I can have a thicker sauce in the end. I also added a ton of pepper, spices and used ground turkey. I believe it would've been bland if i hadn't added spices. Lastly, if I was cooking this for myself, I'd probably use a more robust flavored mushroom. It tasted salty even though I didn't add the salt in the first step, possibly because I used bouillon instead of reduced salt broth like I usually do.