Stella May I know how you made Beef Stroganoff?
Of course you may. As you are probably starting to realize I really like comfort foods and I am realizing that comfort foods are quite easy to make! For today's Tutorial Tuesday post, I am making the classic Beef Stroganoff.
If I were in a normal kitchen then I would have two pots going at once: one for cooking the pasta and one for cooking the beef. But alas I am cooking on a tiny burner and it's faster for me to cook this dish one pot at a time. So first I make the beef pot with mushrooms, onions, and garlic. The pile closest in the picture is actually the stems of the mushrooms! I find that even though they are tougher to eat, they still impart lots of flavor. That's why I have really minced the stems so after cooking it just kind of dissolves as they cook in the pot.
Have the stove on the highest setting with lots of butter in it and have the beef seasoned with salt and pepper ready. I used chunks of rib eye beef here, but chuck will do just fine. (&if you prefer slices instead of cubes, that's also tasty.)
Brown the beef on each side.
Take out the beef and lower the heat to medium. Add in the sliced onions and season with salt and pepper. (Remember to season at every step! This makes sure every ingredient is seasoned.)
After the onions become translucent then add in the mushrooms (and stems) and garlic.
Cook the mushrooms and garlic until they have soften a little. Then you want to deglaze the pan. If I had white wine this is when I would add it, but I didn't so I just had a little more stock in the mix (in a separate bowl: flour, beef stock, Worcestershire sauce.)
Stir and make sure the mix added has incorporated with the onions and mushrooms. Return the beef to the pot and simmer for 15 minutes. This is when I switch the pots and use this stronger stove to cook the egg noodles. Cook according to package directions, strain the noodles out and toss in butter and parsley.
Add in a splash of cream or dollop of sour cream (or plain Greek yogurt) to the beef. Then all that's left is plating! If I used fresh parley there would be a really pretty sprig right on top.
I know we are in the tail of summer, but I still like to make lots of warm, comforting foods. This recipe was super delicious and make me like using the beef bouillon. Me and Mister like the idea of bee bouillon, but we haven't found one that suited our taste. The Worcestershire Sauce alters the beef bouillon and together it enhances the beefiness in the dish.
Beef Stroganoff serves 2-4
What you'll need:
Wide egg noodles
4 tablespoons (+2 tablespoons for the pasta) butter
chopped parsley, optional
1 pound thinly-sliced or cubed steak. seasoned with salt and pepper
1 small onion, thinly sliced
4 cloves garlic, minced
1 pound sliced mushrooms (with stems finely minced)
1/2 cup white wine, optional
2 cups beef broth (if using wine then subtract from broth)
1 tablespoon Worcestershire sauce
3 tablespoons of flour
1/2 cup plain Greek yogurt, sour cream or splash of cream
What to do:
Melt the butter in a large pan over high heat. Then add in the beef and brown on all sides. If using a smaller pan then brown the beef in two batches. When all sides are browned, set aside. 2. Lower to medium heat and add in the onions. Cook until translucent, about 5 minutes, then add in mushrooms and garlic. Cook until mushrooms soften a little. 3. Deglaze the pan with the wine and cook until the alcohol is out. (skip this step if not using wine.) 4. Mix together beef broth, Worcestershire sauce, and flour and add into the pot. Scrape up the bits gathered on the bottom of the pan and stir until combined. Bring to a boil and add back the beef. Simmer for 15 minutes. 5. Cook egg noodles according to package directions and then drain and toss with butter (I used 2 tablespoons) and parsley. 6. After pasta is done, add in the yogurt/cream to the beef and taste for seasoning. 7. Plate and serve!
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