Beef Stroganoff
I love beef stroganoff, and I have ever since I was little. My Mama used to make it, and hers was awesome. I will admit that the best batch she ever made was during the Delta Ice Storm of '94 when it was a choice between eating every steak in the freezer or letting it all go bad. So we had about 15 people over for a stroganoff party in the dark. :) That ice storm sucked, but I have some good memories associated with it, actually.
Last week, I tried to make stroganoff with the recipe on the back of the Ronco wide egg noodles. It turned out... beefy and creamy. But it was bland, bland, bland--no matter how much pepper I put in it. So tonight, my goal was a stroganoff that tasted like something. (That's a southern phrase, I must admit.)
Here goes:
Beef Stroganoff -- Margaret Style
2 tbsp olive oil
1 c finely chopped onion
2 cloves garlic, minced
1 lb ground beef (8% fat is what I like to use)
2 c portobello mushrooms, sliced
1 tbsp flour
1 c chicken stock
1/2 c red wine
2 tbsp Worcestershire sauce
1 can Campbell's cream of mushroom soup
1 tbsp dijon mustard
1/8 tsp cayenne
8 oz light sour cream
salt and black pepper
salt and pepper
1 pkg wide egg noodles
1 large pat butter
In a large nonstick skillet I browned the onions in the olive oil on med-high with a little salt to help them sweat. When they are tender, add the garlic and cook a little while then add the beef and brown. Add mushrooms, wine, chicken stock, and half the worcestershire sauce and cook til the liquid has evaporated and the mushrooms are cooked through and tender. Turn down to med, and add cream of mushroom soup, flour mixed with a little bit of water to make a paste (it's easier to add that way), dijon mustard, cayenne, and the other half of the worcestershire sauce. Turn heat down slightly and simmer for 15 minutes, during which time you cook the noodles according to pkg directions with a bit of salt. Stir in the sour cream and stir up. Drain noodles and melt butter in noodles.
Serve stroganoff over noodles with a nice full-bodied red wine.
If you try it, I hope you like it. It definitely tastes like something. :) Even though Jake said it was not the best stroganoff he's ever had. I'm trying not to have hurt feelings over this. :P Next time, I will bite the bullet and try to make a roux. It's kind of scary if you've never done it before...
I followed it up with fresh strawberries and blueberries with a little Mississippi wildflower honey mixed with some lemon juice.
Last week, I tried to make stroganoff with the recipe on the back of the Ronco wide egg noodles. It turned out... beefy and creamy. But it was bland, bland, bland--no matter how much pepper I put in it. So tonight, my goal was a stroganoff that tasted like something. (That's a southern phrase, I must admit.)
Here goes:
Beef Stroganoff -- Margaret Style
2 tbsp olive oil
1 c finely chopped onion
2 cloves garlic, minced
1 lb ground beef (8% fat is what I like to use)
2 c portobello mushrooms, sliced
1 tbsp flour
1 c chicken stock
1/2 c red wine
2 tbsp Worcestershire sauce
1 can Campbell's cream of mushroom soup
1 tbsp dijon mustard
1/8 tsp cayenne
8 oz light sour cream
salt and black pepper
salt and pepper
1 pkg wide egg noodles
1 large pat butter
In a large nonstick skillet I browned the onions in the olive oil on med-high with a little salt to help them sweat. When they are tender, add the garlic and cook a little while then add the beef and brown. Add mushrooms, wine, chicken stock, and half the worcestershire sauce and cook til the liquid has evaporated and the mushrooms are cooked through and tender. Turn down to med, and add cream of mushroom soup, flour mixed with a little bit of water to make a paste (it's easier to add that way), dijon mustard, cayenne, and the other half of the worcestershire sauce. Turn heat down slightly and simmer for 15 minutes, during which time you cook the noodles according to pkg directions with a bit of salt. Stir in the sour cream and stir up. Drain noodles and melt butter in noodles.
Serve stroganoff over noodles with a nice full-bodied red wine.
If you try it, I hope you like it. It definitely tastes like something. :) Even though Jake said it was not the best stroganoff he's ever had. I'm trying not to have hurt feelings over this. :P Next time, I will bite the bullet and try to make a roux. It's kind of scary if you've never done it before...
I followed it up with fresh strawberries and blueberries with a little Mississippi wildflower honey mixed with some lemon juice.