Friday, 30 December 2016

Ground Beef & Mushroom Stroganoff

The last time I made Beef Stroganov (or Stroganoff, if you prefer) it was a budget effort. Still, that was a definite party or special occasion dish. This on the other hand is frankly workaday. Versions of it made with canned mushroom soup abound, but there is no need to abrade your tongue with that much salty muck. I don't think this is any slower to do than the versions with canned soup, since it can still be made in about the time it takes to bring a pot of water to a boil and cook some noodles. You are probably just chopping a few more mushrooms and spending a little more for the ingredients - a good investment in good food.

Dill or Russian tarragon pickles often show up in Stroganoff, and a very good addition they are too. 

4 servings
30 minutes prep time

Ground Beef & Mushroom Stroganoff

375 grams (12 ounces) egg noodles
2 medium onions
2 medium shallots
2 to 4 cloves of garlic
300 grams (10 ounces) button mushrooms
2 tablespoon unsalted butter
500 grams (1 pound) lean ground beef
1 teaspoon salt
freshly ground black pepper to taste
1 tablespoon Dijon mustard
1 teaspoon rubbed thyme or savory
3 tablespoons soft unbleached flour
1 1/2 cups beef or chicken broth
1 medium dill pickle, diced
3/4 cup sour cream

Put a large pot of salted water on to boil for the noodles. Cook them according to the package instructions.

As soon as the water is on the stove, peel and slice the onions. Peel and chop the shallots. Peel and mince the garlic, and set it aside. Clean, trim, and slice the mushrooms.

Heat the butter in a large skillet over medium-high heat. When it is melted add the onions and shallots, and cook, stirring frequently, until softened. Add the mushrooms and cook, stirring regularly, for about 5 minutes until you see some signs of browning. At this point, add the crumbled ground beef, the garlic, the salt and pepper, the mustard, and the thyme or savory. Mix in well, and cook until the ground beef is done. Stir regularly.

Sprinkle the mixture with the flour, mix in, and cook for another few minutes. Add the beef or chicken broth and simmer until thickened; about 5 minutes. Dice the dill pickle and add half of it. Mix in the sour cream.

Serve the Stroganoff tossed with the cooked, drained noodles, or on top of them. Garnish with the remainder of the dill pickle sprinkled over top.

Mixing the Stroganoff with the noodles keeps the noodles from sticking to each other but creates a homelier dish. Speaking of homely, I would be as inclined to serve this over toast just as much as noodles, and that might be a good way to serve any leftovers.

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