Beef Stroganoff
"My take on this delicious classic dish."
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
10 cups
- Serves:
- 4-6
ingredients
- 1 -2 lb button mushroom, rinsed and sliced
- 2 tablespoons unsalted butter
- 2 tablespoons cooking oil (not extra virgin)
- 1⁄2 teaspoon black pepper
- 1 lb ground beef
- 1 garlic clove, minced
- 1 (12 ounce) bag egg noodles
- 1 tablespoon kosher salt
- 1⁄4 cup all-purpose flour
- 2 cups cream
- 1 teaspoon kosher salt
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- 1 cup sour cream
directions
- Pat sliced mushrooms with paper towels to get off any excess rinse water.
- Melt butter in a large skillet over high heat. Once melted, add 1 tablespoons cooking oil.
- Add mushrooms to the skillet, sprinkle with 1/4 teaspoon black pepper and stir constantly until browned and firm, about five minutes. Remove to a plate.
- Meanwhile, bring a large pot of water, about halfway full, to a boil and add 1 tablespoons salt. Once boiling, add egg noodles and cook until tender, about 8 minutes; taste for doneness.
- Add 1 tablespoons cooking oil to the skillet and once heated, add ground beef. Break up with a spatula or wooden spoon and cook until browned and broken into small bits, about 10 minutes.
- Turn heat down to medium-high and add flour. Cook for a minute until the flour disappears into the meat.
- Add cream, stirring constantly, and cook until the cream simmers and the sauce thickens. Add 1 teaspoon salt, 1/4 teaspoon black pepper, garlic and onion powders, and stir to combine.
- Remove from heat and stir in sour cream until completely smooth. Taste for seasoning.
- Drain pasta water and add stroganoff to pasta pot, stirring to combine and coating all the pasta with the sauce. Serve and enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
