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    Ground Beef Stroganoff

    Source of Recipe

    From "One-Hour Comfort" by America's Test Kitchen

    Recipe Introduction

    "Named for a Russian count, beef Stroganoff gained fame more than a century ago as a luxurious French-influenced dish. Nowadays this hearty blend of beef and mushrooms in a sour cream-enriched gravy served over egg noodles has countless iterations, from the fanciest versions using pricey beef tenderloin to recipes that prize convenience over all else, relying on canned cream of mushroom soup. This recipe comes together fast enough to make anytime, but skips the canned soup in favor of fresh mushrooms, good-quality store-bought broth, and white wine. It also uses 85 percent lean ground beef for both speed and big beefy flavor. Increasing the typical amounts of liquid and using a Dutch oven make this a one-pot meal to boot by allowing you to cook the noodles right in the sauce. After sautéing sliced mushrooms until browned, transfer them to a bowl, soften some onion and garlic, and then add the ground beef. A bit of flour thickens the juices, and then the noodles simmer in the liquid. Ten minutes later, the noodles will be tender and the flavors melded. Stir in some tangy sour cream to finish your Stroganoff in style."

    List of Ingredients

    ◦ 2 tablespoons vegetable oil, divided
    ◦ 8 ounces white mushrooms, trimmed and sliced thin
    ◦ 1 teaspoon table salt, divided
    ◦ 1 onion, chopped fine
    ◦ 2 cloves garlic, minced
    ◦ ¾ teaspoon pepper, divided
    ◦ 1 pound 85 percent lean ground beef
    ◦ 3 tablespoons all-purpose flour
    ◦ 4 cups chicken broth
    ◦ ¼ cup dry white wine
    ◦ 8 ounces (4 cups) egg noodles
    ◦ ½ cup sour cream, plus extra for serving
    ◦ 2 tablespoons minced fresh parsley or chives

    Recipe

    Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering. Add mushrooms and ¼ teaspoon salt and cook until liquid has evaporated and mushrooms begin to brown, 5 to 7 minutes; transfer to bowl.

    Add remaining 1 tablespoon oil to now-empty pot and return to medium-high heat until shimmering. Add onion, garlic, ½ teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until onions begin to soften, about 5 minutes. Add beef, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper and cook, breaking up meat with wooden spoon, until no longer pink, 5 to 7 minutes.

    Add flour and stir until beef is well coated; cook for one minute. Stir in broth and wine and bring to simmer, scraping up any browned bits. Cook until mixture is slightly thickened, about 3 minutes. Stir in noodles, reduce heat to medium, and cook, uncovered, until noodles are tender, 10 to 12 minutes, stirring occasionally.

    Off heat, stir in sour cream and mushrooms until fully combined. Season with salt and pepper to taste. Sprinkle individual bowls with parsley and serve, passing extra sour cream separately.

    Serves 4

 

 

 


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