It's been an amazing March weather-wise! So warm, in fact, that I don't want to run my oven. (Which is a shame since I have a zillion recipes that call for baking!)
So, I scoured my list of dishes I want to blog about for something that didn't require the oven. Stroganoff jumped out of the box and into my hand, forced my feet into the kitchen and placed itself onto my microwave. (I magnet the recipes on the microwave since it's over the stove.)
The only place I've had "from scratch" stroganoff has been restaurants. I did make stroganoff from a Hamburger Helper box a lot before my skills improved, but that really does not count in the "from scratch" category! So, I was sufficiently intimidated by this meal.
I totally shouldn't have been intimidated! It was simple and the pre-packaged stuff just doesn't compare to this!
Plus, I got to use fresh mushrooms and onions, which I've been craving, so win!
|Look at those lovely freshly chopped beauties!|
I'm loving the "no pre-packaged if I can make it myself" rule! It's revolutionized my meal plan!
1 pound beef stew meat, cut into 1" cubes
3 Tbsp flour
Kosher salt to taste
Black pepper to taste
2 1/2 Tbsp canola oil
1 small white onion, sliced
14 ounces mushrooms, sliced
1 Tbsp tomato paste
1 1/2 cups beef stock
3 Tbsp sour cream (additional for garnish may be necessary)
8 ounces egg noodles, cooked and drained
1. Toss beef in flour, salt and pepper. Set aside.
2. Heat skillet on medium heat. Add 1/2 Tbsp oil. Sauté onions until almost transparent and add the mushrooms. Continue to sauté until the onions are transparent.
3. Add remaining oil and, once heated, add beef. Brown on all sides.
4. Add the tomato paste and cook to carmelize. Add the beef stock and deglaze the pan. Lower heat to a simmer.
5. Simmer for 40 minutes, until beef is tender.
6. Turn off heat and add sour cream, and season with salt and pepper to taste.
7. Top cooked noodles with stroganoff mixture and garnish with additional sour cream, if desired.