Friday, February 7, 2014

Beef Stroganoff

This is not my Momma's Stroganoff. My husband said this tasted nothing like his Momma's Stroganoff either. This sure doesn't taste like Hamburger Helper's Stroganoff. I will admit I have never made Stroganoff since I wasn't the biggest fan of it when I was a kid. My husband told me that he wasn't going to try it since he didn't like it. I said you have to at least try it. My husband ate a large bowl of it plus he said he would even make this dish next time. I think I converted him to Beef Stroganoff and he was so against me making Russian dishes. My children loved it. It is creamy and fulfilling. I used ground beef since my husband isn't a fan of steak but I'm willing to make these kind of changes for him. This is an easy quick meal which could easily be made on a weekday. My Mom always served Beef Stroganoff with egg noodles so I did the same but it could be served over rice.
Beef Stroganoff
1 Tbsp olive oil
1 1/2 lb. ground beef
1 small onion, chopped
1 Tbsp Worcestershire sauce
1 1/4 cup chicken stock
1 cup mushrooms, sliced
1/4 cup flour
1 cup sour cream
salt and pepper to taste
2 Tbsp minced parsley

  1. In a large skillet, heat the oil over medium heat.
  2. Add the ground beef and onion. Cook until the meat is browned.
  3. Add the Worcestershire sauce and stir.
  4. Add 1 cup of chicken stock and allow to cook for 5 minutes.
  5. Add the mushrooms and stir.
  6. Sprinkle the flour over the meat and incorporate well.
  7. Add the 1 cup of sour cream with the remaining 1/4 cup of chicken stock. Mix well. 
  8. Cook for 5 minutes. Stir frequently.
  9. Season to taste with salt and pepper.
  10. Sprinkle with the parsley.
  11. Serve over noodles or rice.
Recipe adapted from Light 'n Fluffy.

Two years ago.........................I made Cream Cheese Lemon Cookies.
Did you already know..............
-Beef Stroganoff emerged in Russia in the 19th century.
-The origins of Beef Stroganoff has different versions but some believe it was named after Count Stroganoff.
-Many Russian dishes tend to be named after famous households instead of the chefs who create the dish.

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