Beef and Mushroom Stroganoff
with egg noodles / roasted balsamic broccolini

Name: Beef and Mushroom Stroganoff
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 cloves Garlic, chopped; 3 Tbsp Flour, all-purpose; 1/2 tsp Paprika; 1/2 tsp Coriander, ground; 1/2 tsp Salt; 1/4 tsp Black pepper; 8 oz Mushrooms, any button, halved or quartered if large; 1 tsp Thyme leaves, fresh; 3 Tbsp Butter; 1 Tbsp Oil, cooking; 1 lb Beef, ground and lean; 1/2 cup Wine, white (sub any type stock); 1 1/2 cups Stock, any type; 1/2 cup Sour cream; 8 oz Egg noodles (sub any dried pasta); 1 lb Broccolini, trimmed (sub broccoli florets); 1 Tbsp Oil, cooking; 2 tsp Vinegar, balsamic; 1/2 tsp Red pepper flakes (opt); 2 tsp Lemon juice

Active: 45 Total: 45

Original GF Paleo Vegetarian

We've done several versions of this comfort food that is served over noodles. This one aims to simplify your prep by using ground beef and sliced mushrooms. For an alternative, check out this one with Swiss chard and mushrooms or this one with cubed beef.

Proteins

Ground meat

Cuisines

European - Northern

Ingredients

Metric

Servings:

Beef and Mushroom Stroganoff:

Garlic - 3 cloves , chopped
Flour, all-purpose - 3 Tbsp
Paprika - 1/2 tsp
Coriander, ground - 1/2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Mushrooms, any button - 8 oz , halved or quartered if large
Thyme leaves, fresh - 1 tsp
Butter - 3 Tbsp
Oil, cooking - 1 Tbsp
Beef, ground and lean - 1 lb
Wine, white - 1/2 cup (sub any type stock)
Stock, any type - 1 1/2 cups
Sour cream - 1/2 cup

Egg Noodles:

Egg noodles - 8 oz (sub any dried pasta)

Roasted Balsamic Broccolini:

Broccolini - 1 lb , trimmed (sub broccoli florets)
Oil, cooking - 1 Tbsp
Vinegar, balsamic - 2 tsp
Red pepper flakes (opt) - 1/2 tsp
Lemon juice - 2 tsp

Prep

Noodles - (If prepping right before cooking, get oven heating first.) Prepare according to package directions. If making ahead, toss with some oil to help prevent sticking. (Can be done up to 5 days ahead)
Broccolini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make seasoning - Combine flour, paprika, ground coriander, salt, and black pepper. (Can be done up to 5 days ahead)
Mushrooms / Thyme leaves - Prep as directed. Store separately. (Can be done up to 3 days ahead)

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Make

Heat oven to 425F / 218C.
Toss broccolini with cooking oil (portion for broccolini), vinegar, red pepper flakes, and some salt and pepper. Spread out on a sheet pan and roast until tender, 15 to 20 minutes.
While broccolini roasts, heat a Dutch oven or large skillet over medium heat. Add butter and then mushrooms to melted butter. Saute mushrooms until golden brown and very tender, 6 to 8 minutes. Season with some salt and set aside.
Return pan to heat and add cooking oil (portion for stroganoff).
Add beef and saute, breaking it apart, until nearly cooked through, 7 to 8 minutes.
To beef add garlic and thyme leaves and stir until fragrant, ~1 minute. Sprinkle seasoning mixture over beef and stir until no dry spots remain.
Pour white wine into pan, scraping up any browned bits on the bottom of the pan. Cook for 1 minute.
Add stock and reserved mushrooms to the pan and bring to a simmer. Simmer until thickened but still saucy, 3 to 4 minutes.
Remove from heat and whisk in sour cream. Taste and season with some salt and pepper.
If noodles were cooked ahead, reheat in the microwave. (Add some more oil if they are sticking together.)
Toss broccolini with lemon juice.
Serve stroganoff over noodles with broccolini on the side. Enjoy!

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