Winter Recipes: Episode 3

Beef Stroganoff

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When It’s cold out side, sometimes you just want beef and noodles.

This meal was made because my husband was craving beef stroganoff.

I think food has a way of reminding us of our past. My mom would whip up Hamburger Helper beef stroganoff and we would sit with our bowls on the couch watching TGIF together. Me and my sister would say how much we like it and my dad would make a typical dad joke about how he did all the work because he got the hamburger out of the refrigerator for my mom. My favorite thing that he would say was “oh Thank you! I grew it in the garden myself” even when it was processed food from a box.

So when my husband said that he was craving beef stroganoff, I immediately went back to those memories. Of course, I was not going to open a box to make this for him and you shouldn’t either. Beef Stroganoff packed full of flavor is easy to make!

Lets get started cooking…

Ingredients:

2 lbs skirt steak

8 oz pasta

8 oz cremini mushrooms

2 Tbsp vegetable oil

2 Tbsp butter

1/2 large onion, chopped

2 Tbsp paprika

1 Tbsp thyme

2 cloves of garlic, minced

1 cup of dry white wine

2 cups of homemade bone broth , or chicken stock

1 cup of sour cream

1 Tbsp of Worcestershire

Salt and Pepper

Directions:

Begin by generously seasoning your steak with salt and pepper on both sides. Set aside

Clean the mushrooms. Mushrooms are actually really easy to clean. Just take a dry paper towel and wipe the dirt off them.

After the mushrooms are cleaned, quarter the mushrooms, chop your onion , and mince your garlic.

Place the oil in a stainless steel sauté pan and get it ripping hot. You want your pan to be smoking! Then (carefully) place your steak in the pan. Be sure to lay the steak AWAY FROM you. Sear for 4-5 minutes on each side, or until your preferred cook. Place the steak on a plate and tent with foil.

Next add the 2 Tbsp of butter to the pan.

Once the butter has melted, add the quartered mushrooms and a generous pinch of salt.

When the mushrooms just start to brown and in the chopped onion.

When the onions are soft and translucent throw in the garlic, paprika and thyme. Cook for about 30 seconds - 1 minute until fragrant.

Deglaze the pan with the white wine. I like to let it cook for just a few minutes to burn some of the alcohol taste off.

Add the bone broth and bring it up to a rolling boil. Once it is boiling add the pasta. I like to use wide egg noodles, but you can use any pasta you have on hand.

When the broth come back up to a simmer, take a coffee cup and remove roughly a cup of broth. Slowly whisk the broth into the sour cream. This technique is called tempering. It slowly raises the temperature of the sour cream to prevent curdling or breaking.

When the pasta is done , 90% of the broth should be gone. Mix in the sour cream mixture and the Worcestershire.

Cut the steak against the grain and add to your stroganoff. Cook for 2-3 minutes on medium low to warm up the steak and make sure that everything is fully incorporated. Garnish with parsley

Serve this up to your family and friends, because even though it’s comfort food…

You should not be the only person to enjoy this delicious dish

Edit: Use Gluten Free Rice Pasta to make gluten free.

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Beef Stroganoff

Yield: 4

Author: Holly

Ingredients

• 2 lbs skirt steak 
• 8 oz pasta
• 8 oz cremini mushrooms 
• 2 Tbsp vegetable oil 
• 2 Tbsp butter
• 1/2 large onion, chopped 
• 2 Tbsp paprika 
• 1 Tbsp thyme 
• 2 cloves of garlic, minced 
• 1 cup dry white wine 
• 2 cups homemade bone broth, or chicken stock 
• 1 cup sour cream 
•  1 Tbsp Worcestershire 
• salt and pepper 

Instructions

1.  Season skirt steak generously on both sides with salt and pepper.  
2. Clean mushroom with a paper towel and quarter.
3. Chop onions and mince garlic.  
4. Heat vegetable oil in a stainless steel sauté pan.  Sear steak for 4 minutes on both sides, or until cooked to desired temperature.  4 minutes will result in a medium rare. Remove steak and tent with foil.  
5. Melt butter.   Then add the quartered mushrooms and season with a large pinch of salt. 
6. When the mushrooms start to brown add the chopped onion.  Cook for 2-3 minutes , or until the onions are soft.   
7. Add paprika, thyme, and garlic and cook until fragrant, 30 seconds-1 minute.  
8. Deglaze the pan with white wine and simmer for 2-3 minutes.
9. Add the bone broth
10. Slowly add the broth to the sour cream, while constantly whisking.   This will temper the sour cream , or bring it up to the same temperature of the pasta.   This will prevent curdling or breaking of the sour cream. 
11. By the time the pasta is done , 90% of the liquid will have evaporated.  Add the Worcestershire and the tempered sour cream.  Mix for a few minutes until everything is incorporated.  
12. Cut the steak against the grain and add to the pasta.  Heat for 5 -10 minutes. 
13. Serve to friends and family.  Garnish with parsley.