A slew of mushrooms and onions... how could this dish not be perfect?
I found a few recipes, and for some reason I can't explain, didn't bother to call Momma to get her recipe. I eventually picked out one recipe, but decided to up the mushrooms and changed the beef tips to ground beef. In the end, I changed it quite a bit.
I brought home the beef and mushrooms, and immediately started chopping the shallots, onions, and mushrooms. I set them to sauting and brought out the beef. Once the mushrooms were sufficiently cooked, I added the beef (it's pretty lean here, so I didn't feel the need to drain it). Once the beef was done and most of the liquid cooked off, I added three tablespoons of flour. Once I had incorporated into the mixture so much that I could no longer see white bits of flour, I slowly (and I mean very slowly) added beef broth. At this point I realized I really needed to work on Hubby's dinner, so I let my broth reduce while I got his chicken on the grill. At this point in time, I decided to taste test my beef.
I was home! Suddenly the world became clear to me and I knew the answer to the infamous questions asked of chefs, "What do you want your last meal to be?" Whenever I head back to Momma's house she always asks me what I want her to make, but I don't think my answer has ever been beef Stroganoff. It's always meatloaf (her's is really the best... I refuse to eat it in restaurants and mine fails in comparison) or chicken and dumplings, but never beef Stroganoff. I now know myself a bit better, it seems. Beef Stroganoff is home.
I hesitated, wondering if I would suddenly lose home if I added the sour cream. Cautiously I added a quarter cup, mixing it in and doing another taste test. Instead of ruining the dish, the sour cream made it velvety and sat in the background. I added a little more, hoping for the best. And it just got better. I ended up adding 7/8 cups (that's the size of a container of sour cream here) and couldn't have been more pleased with my creation.
Before the sour cream addition.
I added some blanched broccoli for good measure and served it over noodles. But who needs broccoli and noodles when you're home?
original recipe here, heavily adapted by Mel
1 pound lean ground beef
4 tablespoons butter
2 small shallots and 1 small onion, chopped
8 ounces sliced mushrooms
3 tablespoons all-purpose flour
1 cup beef broth
1/2 teaspoon salt, or to taste
1/8 teaspoon pepper
1 cup sour cream
Heat butter in a large heavy skillet over medium heat. Add onion and mushrooms to the skillet and sauté for about 5 to 6 minutes, until golden brown. Add beef and brown, breaking it up into small pieces. Stir in flour; blend well. Gradually stir in beef broth. Heat until sauce is thick, bubbly, and slightly reduced, about 15 minutes. Add salt, pepper and sour cream; heat beef stroganoff through - do not boil. Serve beef stroganoff over egg noodles.
Heavenly beef Stroganoff.
What dish takes you home?