Pasta

Beef Stroganoff


I am very blessed to have a grocery buying club in my area that allows us to get some fresh organic produce at decent prices once a month. One of the items I purchased this month is cremini mushrooms, which are actually immature portabella mushrooms. I searched for a recipe that used cremini’s & came across this Stroganoff on recipezar.com. It is not a “pretty” dish, but it was fabulous tasting!!! *Note the “Make Ahead” directions following the recipe. Serve this with a big green salad & crusty bread to sop up the yummy gravy stuff. It makes 4 servings.

1 1/2 lbs beef sirloin, thinly sliced
6 Tb butter, divided
1 small onion, chopped
1 1/2 cups cremini mushrooms, sliced
8 oz egg noodles, uncooked
3 Tb flour
2 cups beef broth
1 Tb ketchup
1/2 tsp paprika
1/2 tsp dried basil
1/4 tsp nutmeg
3 Tb sherry wine (I substituted this with about 2 Tb whiskey & 1 Tb sherry wine vinegar)
8 Tb sour cream

Saute’ half of beef in 1 Tb butter briefly to brown. Remove beef & any juices into a bowl. Repeat with 2nd batch. In same pan, add 1 more Tb butter & saute’ onion & mushrooms until soft. Remove to bowl with meat. Boil noodles. Melt remaining 3 Tb butter, whisk in flour & cook, stirring for 2 mins. Whisk in broth, slowly to prevent lumping. Add ketchup, paprika, basil & nutmeg. Bring to boil, reduce heat & simmer 5 mins or until thickened. Remove from heat & stir in sherry & sour cream.

*To make ahead: complete sauce up through adding sherry (Don’t add sour cream yet). Cool completely & freeze. To serve; thaw overnight in fridge. Prep noodles. Reheat sauce, turn off heat & stir in sour cream.

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