Beef Stroganoff

I decided to try something new for dinner tonight: beef stroganoff!

Well, not exactly new. My mom used to make beef stroganoff from time to time growing up. We had some extra beef that was in need of being used, and I had never before cooked stroganoff on my own before. So, lo and behold, I pulled out my trustee Pinterest and found a recipe.

After some searching I found one I liked. There were plenty of recipes gallivanting around claiming to be made from "scratch", but I found that more often than not they all contained canned soup. Call me a snob, but I don't consider it scratch if it has canned soup. Tisk, tisk.

I finally settled on an actual from scratch recipe from Eat Cake for Dinner, and decided to give it a whirl. I made a few small changes, but it turned out great! This one will definitely be printed and put in my cookbook. You might think I'm moving too fast, but this stroganoff is worth it. It's true love.

Don't believe me? Try it for yourself!

Beef Stroganoff

1 lb. ground beef
8 oz. mushrooms, chopped (optional)
1 cup onion, diced (optional)
4 cloves garlic, minced or pressed
2 cups hot water
3 bouillon cubes
5 T flour
2 tsp Worcestershire sauce
3/4 cups sour cream

Brown beef over medium heat. I used a little steak seasoning to give it some extra pizzazz. If  you are using onion and mushrooms, sautee them together in a separate pan with a little butter. (Some crazy people don't like mushrooms OR onions, so you might need to leave them on the side). Whisk water, bouillon, flour, and Worcestershire sauce together in a separate bowl until smooth. Add this mixture (and the onion/mushrooms) to the beef. Bring the sauce to a simmer, and let cook until thickened (5-10 minutes on medium-high). Stir occasionally. Remove pan from heat and stir in sour cream. Add salt and pepper to taste.

I also may have spiked it with a little cream. Your choice!

This would be great served over egg noodles, or mashed potatoes (like we did). I also recommend a little somethin' somethin' on top (aka, cheese).



Enjoy!