Mushroom Recipes
Mushroom Recipes
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Ingredients
1 Tbsp Unsalted Butter- 3 Tbsp Olive Oil divided
- 1 lb Stew Beef
- 8 oz Cremini mushrooms sliced
- 1 Cup Yellow Onion diced
- 3 Cloves Garlic minced
- 2 Tbsp Tomato Paste
- 1 Tbsp Worcestershire Sauce
- ½ Cup Dry Red Wine
- 6 Cups Beef Stock low sodium
- 2 Cups Egg noodles
- ½ Cup Sour Cream
- 2 Tbsp All-Purpose Flour
- 1 Bunch Parsley fresh, for garnish
- 1 pinch Kosher Salt to taste
- 1 pinch Ground Black Pepper to taste
Method
- In a Dutch oven, melt the butter with 2 tablespoons of olive oil over medium-high heat. Add the beef, season with salt and pepper, and cook until browned on all sides. Remove the beef from the pot and set it aside.
- Add the onion to the pot with the remaining oil and cook until softened. Then, add the mushrooms and cook until they are tender.
- Stir in the tomato paste and Worcestershire sauce, making sure they are evenly distributed throughout the mushroom and onion mixture.
- Carefully pour the red wine into the pot, ensuring it covers the bottom, to deglaze. Bring the mixture to a boil over medium-high heat, then let the wine simmer and reduce for approximately 1-2 minutes, or until slightly thickened.
- Gently return the browned beef to the pot and pour in 5 cups of rich beef stock. Over medium-high heat, bring the liquid to a rolling boil. Once boiling, reduce the heat to low, cover the pot snugly, and let it simmer for 35-40 minutes. The beef will be perfectly tender and infused with flavor.
- Stir in the noodles, cover the pot, and simmer for 5-7 minutes, or until the noodles reach your desired level of tenderness.
- While the noodles cook, combine the sour cream and flour in a small bowl. Ladle 2 cups of the hot soup into the bowl and whisk until well combined. Return the mixture back into the pot and simmer for 1-2 minutes, stirring frequently, until thickened. If the noodles absorbed too much liquid, add more broth.
- Finish the soup with a sprinkle of salt and freshly ground black pepper according to your preference. Just before serving, stir in a handful of chopped fresh parsley for a bright, herbaceous lift.
Nutrition
Notes
Beef Choice & Prep:
- Cut: Use a tender cut of beef like sirloin, tenderloin, or New York strip.
- Slicing: Slice the beef against the grain for maximum tenderness. Aim for thin, bite-sized pieces.
- Don't overcrowd the pan: When searing the beef, work in batches to ensure proper browning. Overcrowding will cause the beef to steam instead of sear.
- Umami: Don't be afraid to add a splash of Worcestershire sauce or a dollop of tomato paste to deepen the savory flavors.
- Mushrooms: While not traditional in every stroganoff, mushrooms add a wonderful earthy note. Use cremini, button, or even wild mushrooms.
- Aromatics: Sautéing onions and garlic with the mushrooms builds a flavorful foundation for the soup.
- Herbs: Fresh thyme or a bay leaf simmered with the broth adds subtle complexity.
- Noodles: Egg noodles are classic, but you can experiment with pappardelle, wide egg noodles, or even small pasta shapes.
- Sour cream: For the creamiest texture, use full-fat sour cream.
- Tempering: To prevent the sour cream from curdling, temper it by gradually whisking in a small amount of the hot soup before adding it to the pot.
- Thickness: If your soup is too thin, you can thicken it with a cornstarch slurry (cornstarch mixed with a little cold water or broth).
- Garnishes: Fresh parsley is a must, but you can also try chives, dill, or a dollop of crème fraîche.
- Sides: Serve with crusty bread, a simple salad, or roasted vegetables.
- Broth: Use a good quality beef broth for the best flavor. Homemade is ideal, but a store-bought low-sodium broth works well too.
- Simmering: Don't rush the simmering process. This allows the beef to become tender and the flavors to meld.
- Salt & Pepper: Season gradually throughout the cooking process, tasting and adjusting as needed.
