Wednesday, November 2, 2011

Beef Stroganoff

So this is one my mom made when we were kids that pretty much everyone has their own sort of version of.  My mom always made it with ground beef, but I know some people prefer to use stew meat or sliced steak.  Steak was a rarity at our house, as there were 7 of us and it gets expensive.  However you make it, this is one of those comfort foods that makes me think of Fall or Winter because it's warm and the gravy just seems to speak cold weather to me.  Something about onions and mushrooms and beef and gravy that just warms me up.... You can serve this with rice or pasta or mashed potatoes or however you like.  This time I chose to serve it with brown rice because I am trying to amp up my whole grain intake.  Enjoy!

Beef Stroganoff

1 lb ground beef
2 small onions or 1 large one, diced
1/2 lb button mushrooms, sliced
2 tbsp butter, plus one
2 tbsp worchestershire sauce
2 tbsp all purpose flour
1-2 c water or beef stock or broth
1/2 c sour cream (I used Daisy Light--you can use whatever you like)

Brown the ground beef in a large skillet.  Add half the onions with the raw meat.  In a separate pan, brown mushrooms and the rest of the onion together in a bit of butter.  Add this to the meat once fully browned and onions have reduced by half.  Add the rest of the butter to the meat and mushrooms and onions, and let it melt and then toss in the flour to create a roux.  Stir everything together to coat the meat with the butter and flour, and then add worchestershire sauce and broth/stock/water.  Stir over medium heat til thickened.  Simmer for about 20 minutes.  Just before serving stir in the sour cream.

Serve over egg noodles, whole wheat pasta, rice, brown rice, or mashed potatoes with your favorite vegetable on the side.

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