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Friday, February 21, 2014

Ground Beef Stroganoff



So remember my bucket list?

Yeah, I had almost forgotten too, especially since it’s been almost a year since I crossed anything off of it…oops.

Well, that changes today, because I make Beef Stronganoff and ohmygosh it was so good!  I had to force myself to stop stuffing my face.


While we were eating, Hubs and I got to discussing the background of stroganoff and discovered that it was originally a Russian dish made with noodles and beef and finished with sour cream.  However, it has been influenced my many other cultures in the last 100 years or so, so there are many regional variations of stroganoff.

So there you go!  I love this recipe because it has wine (yay!) and mushrooms and just a dab of sour cream to finish it off and balance out all those flavors!

Ground Beef Stroganoff

4 tbsp butter, divided
8 oz baby bella mushrooms, sliced
1 bunch green onions, diced
1 lb ground beef
½ cup dry red wine
1 cup beef broth
½ cup half and half
¼ cup sour cream
Salt & pepper, to taste
1 lb wide egg noodles, cooked al dente


Melt 1 tablespoon of butter in a large skillet over medium heat.  Add the mushrooms and cook for 3-5 minutes.  Then, add the onions and cook for another 3 minutes or until just tender.  Pour the mushroom mixture in a bowl and set aside.

In the same skillet, melt another tablespoon of butter.  Add the beef, breaking it up into small pieces and cooking until browned.  Add the beef to the bowl with the mushroom mixture.

Increase the heat to medium-high and melt the remaining 2 tablespoons of butter in the same skillet until bubbly and beginning to brown.  Pour in the wine and cook, scraping any browned bits of meat off the bottom of the skillet.

Reduce heat to medium-low and sprinkle the flour into the skillet, whisk to combine.  Continue whisking for about 2 minutes, then slowly add the beef broth, whisking continuously.  Cook, still stirring for 3-5 minutes or until the sauce is thickened.

Reduce heat to low, then whisk in the half and half and sour cream, whisking until thickened.  Stir in the beef, mushroom mixture, and cooked noodles.  Stir to combine and serve.

Serves 6-8.


2 comments:

  1. Sounds good Amy. I think I am going to be allowed to join SRC, I got an email this morning asking if I was still interested.

    ReplyDelete
  2. mmmmm this looks and sounds so hearty and delicious!

    ReplyDelete

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