Mom Style Creamy Ground Beef Stroganoff
This ground beef stroganoff recipe is basically just an extremely delicious gourmet version of hamburger helper AND it only requires a little more effort to make than the boxed version.
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HOMEMADE BEEF STOCK RECIPE:
*INGREDIENTS*
·2lb/1kg 85/15 ground beef
·Salt
·Pepper
·125g (1 whole) white onion, small diced
·20g (4-5 cloves) garlic, minced/pressed
·1lb/450g baby bella mushrooms, sliced
·Oil
·25g (1 1/2T) tomato paste
·50g (6T) ap flour
·175g (3/4c) dry white wine
·40g (2 1/2T) worcestershire
·500g (2c) water
·21g (3 packets) powdered gelatine
·50g (3T) Better than Bouillon beef
·12oz/340g egg noodles
·225g (1c) heavy cream
·75g (1/3c) sour cream
·30g (2T) dijon mustard
·5g (2t) black pepper
·Dill
·Chives
*RECIPE:*
1. Spread beef into a thin layer on a rimmed baking sheet. Season with salt and pepper.
Roast on high under broiler (2nd from top rack) for 10-15 min, rotating halfway through.
Allow to cool for 5-10 min before crumbling meat.
2. To cook, heat a dutch oven or heavy bottomed pot over medium high. Add about 3T oil and the sliced mushrooms and a pinch of salt. Stir and saute for 2-3 min until water has released and mushrooms are browned and softened.
3. Stir in onions, garlic, and a pinch of salt, scraping bottom of pot to deglaze and scrape up mushroom fond. Stir in tomato paste and flour and cook for 1-2 mins until tomato paste has turned from red to rusty in color.
4. Stir in wine stirring and scraping fond from bottom of pot. Reduce until wine evaporates.
5. Whisk together water, gelatine, and better than bouillon. Add into pot with mushrooms and veg and bring to a simmer.
6. Add in crumbled beef with any drippings. Cook and reduce for about 10 minutes to thicken.
7. While that thickens, cook noodles in salty water to just past al dente. Drain and shock with cold water to stop cooking. Return noodles to their cooking pot, add 1-2T olive oil and stir.
8. Stir heavy cream into the stroganoff and cook and reduce for about 10 more minutes, stirring often.
9. Stir in sour cream, dijon, and black pepper.
10. To finish, combine cooked egg noodles with stroganoff. Garnish with fresh chives and dill.
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CHAPTERS:
0:00 Intro & the beef
1:12 veg prep and finishing the beef
2:47 starting the stroganoff
5:02 the many uses for Better Than Bouillon (ad)
6:05 Finishing the stroganoff and cooking the pasta
#stroganoff #beefstroganoff #hamburgerhelper
Beef Stroganoff (fancy Hamburger Helper)
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***RECIPE, SERVES 4-6***
2 lb (907g) beef tenderloin, trimmed of fat and silver skin and cut in bite-size chunks
2-3 shallots, peels and minced
1 lb (474g) white button mushrooms, trimmed and cut in half (I skipped this, FYI)
1/2 cup (118gmL) cognac or other brown liquor (optional)
2 cups (473mL) stock
8 oz (236mL) sour cream (you might not need all of it)
1 tablespoon cornstarch (you might not need all of it)
mustard
salt
pepper
sweet paprika
any other spices you want (I used garlic powder)
fresh herbs for garnish (I used thyme)
12 oz (340g) dry egg noodles
oil
butter
Either before you cook the meat or while you're cooking the meat, boil the egg noodles in salted water and cook them a minute or two less than what the package recommends. Drain, then melt in a little butter to keep them from sticking to each other. Cover and they'll hold until you're ready to eat.
Season the beef chunks heavily with salt and pepper and coat in oil. Fry the meat in a very hot pan in 2-3 batches, getting the pieces as a brown as possible without fully cooking them. Dump them out to a plate.
If you're doing the mushrooms, put some more oil in the pan and fry the mushrooms until brown and they've shrunk by about a third. Dump them out to a plate.
Put some more oil in the pan and fry the shallots for a couple minutes until soft. Deglaze the pan with the liquor (or stock), then pour in the stock.
Disperse the cornstarch in a small amount of cool water or stock until smooth, then slowly drizzle some of it into the stock while stirring aggressively. Boil to gelatinize the starch and keep adding slurry until the sauce is a little thicker than you want it in the end (the sour cream will thin the sauce out a bit).
Stir in as much sour cream as you want — it'll need to melt before you can stir it in smooth.
Flavor the sauce to taste with mustard, salt & pepper, paprika and other spices. Stir in the beef (along with any resting juices) and mushrooms, and let simmer for a couple minutes until the meat is hot and cooked through. Stir in fresh herbs at the last second. Serve over egg noodles.
Easy Beef Stroganoff Recipe
I didn’t grow up eating beef stroganoff, and in fact the only experience I had with it was when I ate over a childhood friend’s house.
It was the grossest thing I had ever eaten. Well fast forward 25 years and now I know how to properly make this Russian classic and wow is it nothing short of delicious.
Ingredients for this recipe:
• 2 tablespoon canola oil
• 2 pounds of thinly sliced top sirloin
• 2 tablespoons unsalted butter
• 1 thinly sliced white or yellow onion
• 2 cups each sliced cremini and button mushrooms
• 3-4 finely minced cloves of garlic
• 1/3 cup brandy
• 3 cups beef stock
• 2 bay leaves
• 1 tablespoon course ground mustard
• 1 ½ cups sour cream
• 1 tablespoon chopped parsley + more for garnish
• 1-pound wide egg noodles, boiled and cooked
• sea salt and fresh cracked pepper to taste
Serves 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Procedures:
1. Add some oil to a large pan or pot over medium high heat and cook the beef until lightly browned, 1 to 2 minutes. Set aside on a plate.
2. Add butter to the pan and cook the onions and mushrooms until caramelized, about 8-10 minutes.
3. Add in the garlic and saute for 1 to 2 minutes before putting the beef back in the pan.
4. Deglaze with brand and cook until it’s almost gone.
5. Pour in the beef stock and add in the bay leaves and mustard and cook on medium high heat for 8-10 minutes.
6. Finish with sour cream, salt, pepper and parsley.
7. Toss with noodles and garnish with extra parsley.
CHEF NOTES:
• In my personal opinion, the addition of caramelized mushrooms and onions elevate the recipe bringing out more umami delicious flavor in addition to only having beef in it.
• It’s important that the pan or pot be large to help caramelize all of the different ingredients which will require a lot of surface area.
• Spread the beef across the entire pan to ensure you get a sear on each piece.
• The brandy should evaporate and incorporate into the ingredients in the pan.
• The beef stock should be reduced to about ¼ cup to ½ cup before adding in the final ingredients.
Gourmet Hamburger Helper (One-Pan Beef Stroganoff) | Food Wishes
This ground beef stroganoff noodles recipe is an easy, shortcut version of classic beef stroganoff made in one-pan. This comfort classic was inspired by a certain packaged food invented to help hamburger. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Ground Beef Stroganoff Noodles, follow this link:
You can also find more of Chef John’s content on Allrecipes:
One Pot Beef Stroganoff - Easy Dinner Recipe!
One pot wonders are perfect when time and patience is short! the whole family will love this easy one!
⬇️⬇️ Recipe ⬇️⬇️
PRINTABLE RECIPE:
ONE-POT BEEF STROGANOFF INGREDIENTS:
1 Tbsp of Olive Oil
1lb of Ground Beef
1 Small Yellow Onion, minced
2 Cloves of Garlic, minced
2 Tbsp of Flour
3.5 cups of Beef Stock
1 Tbsp of Dijon Mustard
Few Dashes of Worcestershire Sauce
1 Tbsp of Garlic and Herb Seasoning
Few Sprigs of Fresh Thyme, stems discarded
8oz of Uncooked Egg Noodles
Salt and Pepper to taste
3/4 cup of Sour Cream
Fresh Parsley
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00:00 - Intro
01:04 - Prepare Onions and Mushrooms
01:36 - Cook the Ground Beef
04:24 - Make the Stock
05:38 - Add the Pasta
06:32 - Finish Up
07:44 - Enjoy!
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One-Pot Ground Beef Stroganoff
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Ingredients:
2 Tbsp. of olive oil
2 cups of mushrooms
1/2 cup of onions
2 cloves of garlic, minced
1 lb of ground beef
2 tsp of paprika
4 cups of beef stock
8 oz of egg noodles
1/2 cup of sour cream
1 Tbsp. of cornstarch slurry
parsley for garnish
salt & pepper to taste
Directions:
In a large pot, heat olive oil. Add mushrooms and season with salt and pepper. Add the onions and garlic. Cook until onions are translucent. Add the ground beef and cook until brown. Stir in the paprika. Add beef stock and egg noodles. Give it a stir and cover. Simmer for 15-20 minutes. Lower the heat, add the sour cream and cornstarch slurry. Stir until thickened.
Garnish with parsley. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission