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Russian

Beef Stroganoff

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 Beef Stroganoff
Recipe for the week of September 11-15, 2023 *Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish
Cuisine Russian
Prep Time 20 minutes
Cook Time 25 minutes
Servings
4 servings
Ingredients
  • 1 pound ground beef
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 5 tablespoons butter
  • 1 yellow onion sliced
  • 8 ounces Button Mushrooms quartered
  • 1 tablespoon fresh thyme chopped
  • 1 clove garlic minced
  • 1/2 teaspoon white wine vinegar
  • 2 tablespoons all purpose flour
  • 3/4 cup sour cream
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups vegetable stock
  • 10 ounces egg noodles
  • 1/2 cup fresh flat-leaf parsley leaves chopped
  • 1 tablespoon green onion chopped
Course Main Dish
Cuisine Russian
Prep Time 20 minutes
Cook Time 25 minutes
Servings
4 servings
Ingredients
  • 1 pound ground beef
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 5 tablespoons butter
  • 1 yellow onion sliced
  • 8 ounces Button Mushrooms quartered
  • 1 tablespoon fresh thyme chopped
  • 1 clove garlic minced
  • 1/2 teaspoon white wine vinegar
  • 2 tablespoons all purpose flour
  • 3/4 cup sour cream
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups vegetable stock
  • 10 ounces egg noodles
  • 1/2 cup fresh flat-leaf parsley leaves chopped
  • 1 tablespoon green onion chopped
Instructions
Cook the Noodles
  1. Bring a large pot of salted water to a boil.
  2. Cook the egg noodles according to the package directions for al dente. Drain and toss with the half the butter, the chopped parsley, and green onion.
Starting the Beef
  1. Season the beef with salt and black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
Making the Sauce
  1. Add half the butter to the skillet. Add the onion and salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add more butter, the button mushrooms, and the thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the vinegar and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
  2. Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and more black pepper. Pour in the broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
Adding in the Beef
  1. Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
To Serve
  1. Serve the noodles and top with the sauce and beef. Sprinkle with more green onion, if desired.