Beef Stroganoff Recipe

by katerina on July 18, 2006

Do you ever panic in the grocery store? You have it all planned out – you just need two things – but they’re out, so now what? About once a month I find myself blankly wandering around the grocery store, hungry after a long day and just generally overwhelmed.

Today was one of those days. I was determined to make a traditional pesto to take some of the pressure off my rather large indoor basil plant, however I got to the store and discovered they didn’t have either fresh pasta or pine nuts. Having worked overtime, stopped by the neighbours on some strata business and having a phone date with my friend on the east coast at eight I was already behind schedule – which meant I was completely confused.

Then I saw the egg noodles. Ohh stroganoff! Comfort food – plus I could make it while on the phone! I had bookmarked a stroganoff recipe from Bill Bryson’s Simply Bill cookbook so I used that. Its a very attractive cookbook, but I have had it for awhile and not made much from it. The recipe was generally good – though simple enough that I didn’t need it in front of me to know what to buy. In the end I changed the recipe a bit – I added the beef broth and chilies and substituted sour cream for creme fraiche. I didn’t have any parsley but I would certainly garnish it with chopped parsley next time. Overall, it was well received and definitely falls into the easy weeknight supper category. There was even enough time for some super indulgent TV – Hells Kitchen. Go Heather!

[print_this]Beef Stroganoff
2 servings of Beef cut in bite-sized strips
1T oil
1 small package of egg noodles
1 onion cut into thin rounds
2 cloves of garlic roughly chopped
1t fresh thyme
1/2 lb white mushrooms
2t tomato paste
2t Dijon mustard
3T sour cream
handful of flat leaf parsley roughly chopped

1. Put water on to boil for the pasta.
2. Heat oil in a skillet and brown the beef on both sides. Remove to a plate and cover with foil to keep warm.
3. Add the butter to the skillet and saute the onions and garlic until soft about 5 minutes.
4. Meanwhile add the egg noodles to the water (Mine took 7 minutes.)
5. Add the mushrooms , thyme and chilies to the skillet and cook for another 5 minutes.
6. Stir in the mustard and tomato paste then add the broth, scraping the bottom of the pan to get all the brown bits from the beef. Add the beef back to the pan.
7. Stir in the sour cream and immediately serve the sauce on the noodles. Garnish with parsley.[/print_this]

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