Beef Stroganoff

I've always been a fan of Beef Stroganoff and this is the best recipe that I've tried to make it at home. Dr. Sweetpea wasn't a big fan but I loved it!! 

Beef Stroganoff

(Source: Geoffrey Zakarian)

1 tablespoon canola oil

4 tablespoons unsalted butter

1 1/2 pounds beef stew meat, cut into thin strips about 2 inches long and 1/2 inch wide

2 cups button mushrooms, sliced

2 cloves garlic, minced

1 medium Spanish onion, sliced

2 cups beef stock

2 tablespoons soy sauce

2 tablespoons grainy mustard

1 bay leaf

4 sprigs fresh thyme

12 ounces extra-wide egg noodles

1 cup sour cream

3 ounces cream cheese, cut into cubes and softened (I omitted) 

Kosher salt and freshly ground black pepper

1/2 cup fresh parsley, roughly chopped

In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes. Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it. Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed. In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.

Beef Stroganoff

While I was flipping through the latest Cooks Country magazine, I realized they had a beef stroganoff recipe using ground beef. This immediately brought me back to my days in college where I made the Hamburger Helper Beef Stroganoff in my apartment regularly since it was filling, easy, and cheap. Needless to say, I wasn't a very healthy eater when I was in college since I hate a TON of processed food. I graduated with my undergraduate degree in 2009 so it's been several years since I stopped eating eating processed foods and making everything from scratch at home.  Anyway, when I started making this recipe, not only did it smell amazing but it came together incredibly fast. Another perk? It's absolutely delicious with no preservative laden ingredients!!! It's definitely a keeper for easy week night meals for us.

Beef Stroganoff 

(Source: Cooks Country)

2              tablespoons vegetable oil

8              ounces white mushrooms, trimmed and sliced thin

Salt and pepper

1              onion, chopped fine

2              garlic cloves, minced

1              pound 85 percent lean ground beef

3              tablespoons all-purpose flour

4              cups chicken broth

1/4           cup dry white wine

8              ounces (4 cups) egg noodles

1/2           cup sour cream, plus extra for serving

2              tablespoons minced fresh chives

Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering. Add mushrooms and 1/4 teaspoon salt and cook until liquid has evaporated and mushrooms begin to brown, 5 to 7 minutes; transfer to bowl.

Add remaining 1 tablespoon oil to now-empty pot and return to medium-high heat until shimmering. Add onion, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until onion begins to soften, about 5 minutes. Add beef, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, breaking up meat with spoon, until no longer pink, 5 to 7 minutes.

Add flour and stir until beef is well coated; cook for 1 minute. Stir in broth and wine and bring to simmer, scraping up any browned bits. Cook until mixture is slightly thickened, about 3 minutes. Stir in noodles, reduce heat to medium, and cook, uncovered, until noodles are tender, 10 to 12 minutes, stirring occasionally.

Off heat, stir in sour cream and mushrooms until fully combined. Season with salt and pepper to taste. Transfer to shallow platter and sprinkle with chives. Serve, passing extra sour cream separately.