Monday, February 5, 2018

Ground Beef Stroganoff


Sunday was cold and rainy and I was feeling run down from a long week. Normally I make a big pot of soup when I feel like that but I was more in the mood for something rich and hearty. Or, at least, rich tasting.


I didn't have any short ribs or roasts in the freezer but I did have a pound of fresh ground beef and some mushrooms. Stroganoff coming right up! It's not normally made with ground beef but there's no reason it can't be. It's about the delicious mushroom sauce more than anything else.

Sauteed onions, garlic, mushrooms and beef all added so many layers of flavor and my house smelled amazing. While it finished simmering away, I looked for a package of egg noodles like the kind normally served with stroganoff. Hmm...will some pappardelle pasta do instead? Why not? I stirred in some fresh parsley and filled a bowl with this comforting stew-like dish. Then I climbed into bed with it and spent the day watching movies and listening to the rain pound on the windows. Comfort. Enjoy!

Ground Beef Stroganoff

by Hungry Couple
Prep Time: 25 Minutes
Cook Time: 50 Minutes
Ingredients (4 Servings)
  • 1 lb. Ground beef
  • 3 Tablespoon unsalted butter, divided
  • 1 Onion, peeled and diced
  • 3 Cloves garlic, peeled and minced
  • 1 lb. White button mushrooms, sliced
  • 1/4 Cup all purpose flour
  • 3 Cups beef stock (homemade or store bought)
  • 1/2 Cup red wine
  • 1/2 Cup milk
  • 1/2 Cup sour cream
  • 1 Teaspoon mustard
  • 1/4 Cup chopped fresh parsley
  • Salt and pepper to taste
Add the ground beef to a large pan or cast iron skillet and brown on medium heat. Use a spatula or wooden spoon to break up the beef as it cooks. Season with salt and pepper, then move to a separate dish.

Add one tablespoon of the butter to the pan along with the diced onion. Cook on medium heat for a few minutes until the onions become translucent. Add the garlic and continue cooking for another minute. Move the onions and garlic to the dish with the beef.

Add the second tablespoon of butter to the pan along with the mushrooms. Saute on medium low heat, stirring occasionally, for about 20 minutes until the mushrooms are deeply colored.

Melt the final tablespoon of butter in the pan, lower the heat, sprinkle on the flour and let cook for about one minute. Whisk in the beef stock and red wine and season with salt and pepper.

Add the beef mixture into the sauce and simmer on low heat for another 20 - 30 minutes. Stir in the milk, mustard and sour cream. Season with additional salt and pepper, if needed, and stir in the parsley. Serve over egg noodles or wide flat pasta.

Powered by Recipage

No comments:

Post a Comment

We'd love to hear from you!