Beef Stroganoff

This has been a long time family favorite.  It’s one of my dad’s favorite meals.  I’ve made it twice now, and since I couldn’t find the family recipe, I’ve been making it up as I go along.  But since it’s a delicious meal, and rather unique since I use ground beef instead of the traditional chunks I figured I should share it.

We had this for dinner last night with a simple avocado and tomato salad and roasted brussels sprouts to go with it.  We served it on rice this time, but it’s equally delicious on egg noodles.

Beef Stroganoff

Serves 6-8

  • 2 medium onions, sliced
  • 12 oz white mushrooms, sliced
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 1 1/2 lbs ground beef
  • 1/3 cup white wine
  • 1/2 cup beef broth
  • 1 tsp tomato paste
  • 2 Tbsp Worcestershire sauce
  • 1/4 cup flour
  • 2 tsp dry mustard
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp ground pepper
  • 1 tsp salt
  • 1/2 cup sour cream (or Greek yogurt)

Heat  half the olive oil and butter in a pan over medium high heat.  When the butter has melted add onions and saute until softened.  Add more olive oil and butter as needed and then add the mushrooms, saute until softened.  Remove vegetables to a plate and add ground beef to the pan.  Break the beef up while it’s cooking.  When there’s just a little bit of pink left in the beef, add the white wine, broth, tomato paste, Worcestershire, and flour.  Whisk it together in the pan until the flour dissolves.  Add the mushrooms and onions back in the pan.  Mix in the mustard and paprika and season with salt and pepper.  Allow to simmer until it has reached your desired consistency.  Just before serving mix in the sour cream or Greek yogurt, allow to heat through, but don’t let it boil.  Serve over rice or egg noodles.

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