This is a quicker and cheaper version of beef stroganoff that I make when I’m feeling too lazy to deal with properly cooking steak, or want to spend less money on the meal. It is honestly just as tasty in my opinion and is quick to make. I always serve this on homemade egg noodles, which I make often because they are one of my kids most favorite things I make, even though they are so easy. You can also use store bought egg noodles and they are also delicious.
For the stroganoff:
- 8 oz of cremini mushrooms
- 2 tbsp butter
- 1 tbsp olive oil
- 1/4 tsp salt and pepper
- 1 lb ground beef (I used 85/15 but you can use whatever you like)
- 1/2 tsp salt
- 1 onion, diced
- 6 garlic cloves, chopped
- 1/4 cup AP flour
- 3 cups beef broth
- 2 tbsp Worchestershire sauce
- 1 1/2 tsp dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1/2 tsp paprika
- 1/4 tsp each oregano, thyme
- 1/2 cup sour cream (you can cut this back to 1/4 cup, which I sometimes do)
Melt the 2 tbsp butter and 1 tbsp oil in a frying pan. Heat over medium until very hot. Add the mushrooms and salt and pepper and cook, stirring occasionally until the mushrooms release all their liquid and it evaporates and they get nicely browned. This is how I cook all my mushrooms for dishes where they won’t be served raw. Set aside.
In the now empty skillet, add the beef and onions and garlic and season with salt and pepper. Cook until beef is fully cooked and add the flour and stir until incorporated. Turn heat to low and very slowly add the beef broth, stirring as you go to prevent lumps. Add the rest of the seasonings and simmer until thickened. Whisk in the sour cream and taste and adjust the salt/pepper as needed.
For the noodles:
- 2 cups AP flour
- 3 large eggs
- 1-2 tbsp water (maybe)
Place 2 cups of AP flour in a bowl on on a clean counter top. Make a well in the center and crack 3 large eggs into it. Begin mixing the dough with a fork or your hands until it starts to come together. Add a little water if needed, but it should be a fairly stiff dough.
Continue kneading until smooth and a little stretchy, about 5-8 minutes. You can also do this in a stand mixer, but for this dough since the gluten development isn’t as critical as bread, I just do it by hand.
Let rest wrapped in plastic wrap for at least 30 min, in the fridge if resting longer. Remove from fridge 30 min before using. Roll the dough out fairly thick (or you can use a pasta machine, but again I don’t think it is worth it for this since these are meant to be rustic). I usually roll it to about 1/8 inch thick. We like these noodles to be big and thick and they get larger when they cook. Use a knife or pizza cutter to cut the dough into strips. I usually make mine about 1 inch by 5 inches or so.
Place the cut pasta in boiling water and cook for about 8 minutes (usually fresh pasta cooks super quickly, but since these are a thick, dense dough it takes longer to get them to the right consistency). Drain the noodles and top with the sauce. We like to add some grated parmesan to the top of this dish, and you can add some chopped parsley too for an herbal note.
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