Beef Stroganoff
Posted by Rebecca on February 16th, 2009Growing up, the closest thing I had to Beef Stroganoff was the Macaroni and Beef Casserole that my mom would whip up. I kept seeing these Hamburger Helper Instant Stroganoff packages in the store and decided to see what all the fuss was about. The first time I made it, about a year ago, I followed the recipe to heart. This time I tried the recipe blind (without any guidance) and was quite pleased with what was concocted. I’m not sure how close is recipe is to a traditional Stroganoff, but we were quite pleased and it was a definite “make again”.
Also, I seem to have two types of recipes. One that is created out of necessity and one that must be specifically planned out and purchased. Guess which one this is.
Beef Stroganoff with a glass of white wine
- olive oil
- extra lean Angus beef
- 1/4 white wine
- 1/3 cup (est.) Worcestershire sauce
- 1 Tbl. Dijon mustard
- 2 bay leaves
- black pepper
- 1 Tbl. Sriracha hot sauce
- 1/2 cup sour cream
- extra broad egg noodles
- mushrooms, sliced
- 1 shallot
Add a small amount of olive oil to a frying pan. In our case we used a Spanish olive oil, but that’s only because we rule your face, plus it was kinda fancy looking. To this, add the ground beef. Use whatever is on hand, but if it is not a lean ground, then be prepared to drain out the fat to keep your arteries from clogging. Toss in the diced shallots and let brown.
To this add the Worcestershire sauce and let simmer for about five minutes. Turn up the heat slightly and toss in the wine. I believe I only added 1/3 of a cup, but really anything goes. Throw in the bay leaves, making sure they are covered in the liquid. After another minute or two, create a small “pond” of liquid by pushing the meat to the edge of the pan. To this “pond” stir in the Dijon mustard as well as the hot sauce. If you’re worried that you slipped in too much hot sauce, just add a healthy does of Worcestershire sauce. Toss in the mushrooms and a couple more swigs of wine and Worcestershire sauce and let simmer on medium for about 20 minutes.
Take the pan off the heat and let cool for about five minutes. Slowly stir in the sour cream one spoonful at a time. Stop only when you feel the sauce is thick enough. Plate with egg noodles and pour yourself a glass of wine. This could be the easiest supper ever made.
- If you don’t have shallots, substitute with onions and garlic.
- If you don’t have extra lean beef, be prepared to drain the fat.
- There is no such thing as too much Worcestershire sauce.
Tags: beef, comfort food, dinner, noodles
This really was a delicious, easy meal, though I’m not sure if its possible to have too much hot sauce
Next time we should dress it up with Shiitake mushrooms instead.