July 19th, 2017 03:15:00 pm
I am standing there after a full day of work... looking at a package of ground beef and thinking, thinking, thinking. How can I make this interesting? Mushrooms and a variety of onions, as well as pasta are always staples in our house, and I happen to have some sour cream left over from a party dip I made last weekend. Perfect time to throw together Beef Stroganoff with Ground Beef. This is also even better with Sirloin or Tenderloin sliced thin, but ground beef will taste delicious as well. Here is what the end result looked like. It was creamy and delicious and I paired it with some healthy vapor cooked broccoli that took under 10 minutes.
You can do this all in one pan, while boiling the pasta in a second pan, and vapor cooking the broccoli in a small third pan. Start by browning the ground beef (or the tenderloin slices). While that is browning, slice the mushrooms and dice the shallots.
Remove the cooked ground beef and add the butter. If your meat has fat, just use that. Mine was super lean so I used the butter. Add the shallots and saute them for a few minutes to bring out their delicious flavor. Once the shallots are tender, remove them, adding them to the ground beef that is set aside in a bowl. Now you can add your sliced mushrooms to the same pan, and begin to saute them. They will release moisture immediately. Once they do, add the seasonings: nutmeg, tarragon and a bit of red wine or a couple of dashes of worcestershire.
When the mushrooms are soft and melded nicely with the spices, lower the heat and add back the meat and shallots. Make sure that has cooled a bit before adding the sour cream. And make sure the sour cream is not super cold or it will curdle. Room temperature is best. Add the sour cream and stir gently to combine all ingredients.
Vapor cook the broccoli for a healthy side to offset this creamy stroganoff. Cook the egg noodles as instructed. Add a pile of noodles to each plate and top with a generous scoop of Beef Stroganoff. A delicious dinner on a budget.
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