Moms manage to feed everyone in their families – and keep everyone fairly happy. Honestly, it’s a bit of a miracle (and involves some self deprivation:). That being said, my husband’s favorite meal is Beef Stroganoff – but he hates mushrooms. Go figure! Those of you who have made Beef Stroganoff know that mushrooms are a key ingredient. Well, not in our house.
Below is my version of Beef Stroganoff (sans mushrooms). It is loosely based on The Silver Palate Cookbook recipe by Julee Rosso and Sheila Lukins. The cookbook was a gift when I got married (many years ago). I enjoyed trying many of the recipes out of it, but most of them are very time and ingredient intensive. After we had kids this lovely cookbook didn’t get used very much.
While I love learning from people who do things well, I just don’t always have the time to make things exactly as they do. I want food to taste great, but I usually need to shave some of the time off, and that requires changing things up. The first time I made this Beef Stroganoff recipe I made it exactly as they wrote it. It was delicious… and it took HOURS. Not to mention my husband picked all the mushrooms out:( I made it last night in 45 minutes or less – which included slicing the beef. You can save time and ask the meat department or butcher to slice it for you. That will save you another 15 minutes. I hope you’ll consider giving it a try. Feel free to tweak it to your own taste (add mushrooms if you like) and share what you learn with the rest of us.
- 1¼ Cups Sour Cream
- 1¼ Cups Heavy Whipping Cream
- 3 Tablespoons of tomato paste
- 1 Tablespoon of Dijon Mustard (you can use regular in a pinch)
- 3 Tablespoons of Worcestershire Sauce
- 1 Tablespoon Paprika
- 2 teaspoons of beef/veal demiglace.
- 4 Tablespoons of butter
- 1 jar of pearl onions (drained)
- 1.5 pounds of beef filet or sirloin sliced thin and cut into 1 inch pieces
- Italian parsley chopped.
- ½ teaspoon of salt
- Freshly ground pepper
- 1 package of Egg Noodles cooked
- Salt and peper to taste
- Mix the 1¼ cups of sour cream and 1¼ cups of heavy cream in a medium size bowl with a whisk until smooth, and put it in the refrigerator to keep cool.
- Slice the beef on the diagonal into thin slices and then cut into 1 inch pieces.
- Melt the 4 Tablespoons of butter into a large saute pan.
- Brown the beef in the butter (about 10 pieces at a time). It should only take a minute or two per side. It's fine if you see red juice being released from the meat - do not over cook it. Also, do not crowd the beef (cook it all at once). Put cooked beef aside in a medium bowl.
- In the same pan you cooked the beef in, put the combined sour cream and heavy whipping cream mixture (often referred to as "creme fraiche"). Add the 3 Tablespoons of tomato paste, 3 Tablespoons of Worcestershire Sauce, 1 Tablespoon of Paprika, 1 Tablespoon of dijon mustard, 2 teaspoons of demiglace, ½ teaspoon of salt and a few grinds of some freshly ground pepper (you can add more to taste later). Mix the sauce until uniform in color and hot - but do not boil.
- Add the drained pearl onions and the beef (with all the juices in the bowl) back into the pan with the sauce you just made. Stir to combine. Add additional salt and pepper to taste at this point.
- Boil water in a separate large pan, and cook egg noodles as directed on package to be al dente (just a little chewy). Drain noodles.
- Chop your parsley while the noodles are cooking.
- Serve noodles topped with beef stroganoff mixture and sprinkle chopped parsley on top (see photo)