When you get stressed, what do you reach for? Me? I go for comfort food, specifically those meals my mom made when I was growing up and was studying for and worrying about an upcoming test. For a few years now, I've been on a mission to recreate some of her dishes. Today I share one of the dishes I've finally perfected.
Recently I was craving my mom's Beef Stroganoff. She used to make it a couple of nights after she served the family roast for dinner. I have yet to be able to get a roast moist enough that it doesn't get tough when used as leftovers in stroganoff, so I was excited to come across a recipe that I can make successfully. How does this recipe do? It gets a 3 out of 3 according to my three criteria: budget friendly, super easy to make, and flavorful.
- Cost: $14.50 for four servings, or $3.63 a person.
- Effort: Medium. The only trick with this recipe is not burning the flour or curdling the sour cream.
- Taste: Great, very close to the original dairy meal I was trying to replicate. Resist the temptation to substitute Ground Chuck for Ground Bison, the gaminess of the bison is what gives the dish its rich flavor.
Stroganoff
Ingredients (makes four servings)
- 1/2 lb Wide egg noodles or Pappardelle
- 2 Tablespoons Olive Oil
- 1 medium Onion, diced
- 1/2 lb fresh Mushrooms, sliced
- 1 lb Ground Bison or 1/2 to 3/4 lb Medium rare steak, sliced across the grain
- 3 teaspoons Worcestershire sauce
- 2 pinches Nutmeg
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 Tablespoons All-Purpose flour
- 1 1/4 cups Beef stock (if using leftover steak or roast, 1/2 cup)
- 1/2 cup Tofutti Sour Supreme Better than Sour Cream
Instructions
- Prepare noodles according to package.
- Heat olive oil in heavy bottom pot over medium heat.
- Saute onions until soft.
- Add mushrooms and saute until they have given off their liquid and are slightly brown.
- If using raw ground bison, add meat to pot. Stir often to break up meat, until browned, about 5 minutes.
- Add Worcestershire sauce, nutmeg, salt, and pepper.
- Add flour and cook 1 minute, stirring often to take care not to burn the flour.
- If using leftover steak, add.
- Stir in stock and simmer, stirring frequently until thickened.
- Remove from heat and stir in sour cream.
- Return pot to medium heat and cook until heated through.
- Add cooked noodles and toss until coated with sauce.
Have you remade a childhood favorite?
Bon Appetit!
Eden!
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