I have seen so many recipes for stroganoff that look really good, but beef is expensive and I live in a province that produces beef, oddly enough. I always want to try them, looking for that one that beats the one my mom makes. I’ve seen them with red wine which sounds appealing but red wine makes my head hurt. 😦 I looked up stroganoff just now and the top three recipes use three different cuts of beef – flank steak, rib eye steak, sirloin steak. The actual recipe includes mustard which I did not know. It also thickens the gravy with flour which I never do, I just don’t add as much liquid – just enough to get the mashed potatoes happy but not enough to drown them.
My mom made this, well, a variation of this, all the time I was growing up. A fond memory for me. She always made it with ground beef – just a quick throw together with some mushrooms and sour cream – not particularly special ingredients separately, but together – all is right with the world.
- 1 lb ground beef
- 1/2 large onion, chopped (I sliced it because I was feeling lazy, quite honestly)
- 1 TB Worcestershire sauce
- 2 tsp minced garlic
- 1/2 tsp thyme
- 1/2 tsp paprika
- 1/2-1 cup of sliced mushrooms (I used about 1/4 cup of dehydrated mushrooms – again, it’s what I had)
- 1-2 cups beef broth (or bouillon and water)
- 1/2 cup sour cream
- Mashed potatoes (can do noodles) but mashed potatoes rule!!!
Brown the ground beef. When it’s just about cooked, add those onions, in whatever form they are in. 🙂
Add the spices, mushrooms and beef broth and let everything get happy together for 15 minutes or so. In my case, I needed the time for the mushrooms to rehydrate.
Just before serving, when the potatoes are mashed, add the sour cream, taste for seasoning and serve.
It’s simple, it tastes good and it doesn’t cost very much – all pretty good reasons to make it.