February 1, 2014

Beef Stroganoff

We made this tonight using Owlhaven's recipe. It was quick and easy, but I thought it should be more soupy. Well, not soupy, but have more sauce. I wondered what kind of recipe Pioneer Woman might have but when I searched there was nothing. I did find one that several people liked on the Tasty Kitchen side of PW, but it uses steak instead of just hamburger meat. All of that to say that when we make this again, I'll combine these 2 recipes to see what we come up with. (I have now adjusted the recipe below by combining the 2 and it feeds our family of 8.)

Serves 8, 2 bowls each
2 16oz package egg noodles
2# lean ground beef
1 tsp+ salt
1 tsp+ pepper
1 tsp garlic powder
1 tsp onion powder
1 cup fresh sliced or chopped mushrooms, optional
4 tbsp butter
½ onion, diced
2 clove garlic, minced or 2 tsp minced garlic
¼ cup flour
2 cups milk
2 cups beef broth
2 tsp Worcestershire sauce
¼ cup ketchup
8 oz cream cheese
8 oz sour cream

Chop onion, mushrooms, and garlic and set aside.
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8-10 minutes or until al dente; drain.

In a skillet over medium heat, brown the ground beef until done adding salt, pepper, onion powder, and garlic powder; remove meat and set aside. Saute mushrooms for 1-2 min in the same skillet that you used for the hamburger; remove mushrooms and set aside.

In the same skillet, melt butter on medium high heat. Add minced onion and cook until browned; add garlic cooking until it just starts to have a nice brown color.

Whisk in flour and cook for ~2 minutes while whisking to break up any clumps of flour. Turn heat to medium and add milk and beef broth and heat until bubbling and starting to thicken.

Add cream cheese, ketchup, Worcestershire sauce, and sour cream. Whisk til smooth and heated through. Return hamburger and mushrooms back into skillet. Blend hamburger mixture with pasta. Add additional salt and pepper to taste.

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