Cooking has been a challenge for the past week. We visited the kids in Cary over the weekend. Upon arrival at their new house our dog Daisy got away from us. In an effort to help recapture her and wearing my pretty new impractical flip flops, I fell on a pine needle covered incline. I wrenched my right leg badly and probably have a sprained ankle. My week has been one of pain pills and limping. I am starting to feel better but complicated meals are not something I want to tackle.
That’s one of the reasons that I loved this Ground Beef Stroganoff recipe. It is cooked in one pot from start to finish. Not to mention the fact that it is very tasty.
I am trying to stay off of my feet. Thankfully we just got Netflix streaming and I have started watching Bloodline. I am also reading the best novel about food and cooking. My next post will have a recipe from this delicious book. In the meantime, if you are out of sorts, just tired, or looking for something quick to make other than Hamburger Helper, you need to try this recipe.
GROUND BEEF STROGANOFF ( Chow.com )
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, stems trimmed and sliced 1/4 inch thick
- 2 tablespoons unsalted butter (1/4 stick)
- 1 medium yellow onion, small dice
- 2 medium garlic cloves, finely chopped
- 1 pound ground beef
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1/4 cup dry white wine
- 4 cups (1 quart) low-sodium beef broth or stock
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 8 ounces dried egg noodles
- 3/4 cup sour cream
- 1 tablespoon finely chopped fresh Italian parsley leaves
- Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the mushrooms, season with salt and pepper, and cook, stirring rarely, until browned, about 5 minutes. Transfer to a medium bowl and set aside.
- Reduce the heat to medium and add the butter. When the butter has melted, add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the beef, season with salt and pepper, and break the meat into smaller pieces with a wooden spoon. Cook, stirring occasionally, until it’s just cooked through and no longer pink, about 6 to 8 minutes.
- Sprinkle in the flour and paprika, stir to coat the meat, and cook, stirring occasionally, until the raw flavor has cooked off the flour, about 1 to 2 minutes. Add the wine and cook, stirring occasionally and scraping up any browned bits that have accumulated on the bottom of the pot, until almost evaporated, about 1 to 2 minutes. Add the broth, measured salt, and measured pepper and stir to combine. Increase the heat to medium high and bring to a simmer.
- Add the noodles and reserved mushrooms along with their accumulated juices and stir to combine. Reduce the heat to medium low and simmer, stirring occasionally, until the noodles are just cooked through, about 6 to 8 minutes.
- Remove from the heat and stir in the sour cream. Taste and season with salt and pepper as needed. Sprinkle with the parsley and serve.