Sunday, May 22, 2011


I used ground turkey for my stroganoff but you can use any ground meat or steak instead. I think that using steamed or roasted cauliflower in your stroganoff sauce, instead of meat, would make a great vegetarian dish. You should make it with whatever ingredients sound best to you.

2 T Butter or EVOO - split
1 small or 1/2 a large Onion - diced
5-10 Baby Portabella (Cremini) Mushrooms - cleaned with a damp cloth and sliced
3-6 cloves Garlic - chopped or pressed
1-1.5 lb Ground Meat
s/p - to taste
CRP - to taste
1/4 t Smoked Paprika
1 heaping T fresh oregano
1 heaping T flour
1 cup Stock (or 1/2 cup wine and 1/2 cup stock)
8-10 oz Sour Cream
Egg Noodles

Sauté the onion and mushrooms in EVOO and/or butter over medium low heat until they are cooked. Then add the garlic and cook for another couple of minutes. This will take about ten minutes all together.

Then, add the meat to your pan.

Season the meat with s/p, CRP, paprika, and fresh herb.

Break the meat up and mix the vegetables and seasonings into it as it cooks.

When the ground meat is completely cooked, remove it from the pan. If the meat is fatty, drain it on paper or kitchen towels, if there's only a small amount of grease (less than a tablespoon) then it can be left in the pan and used in the roux, for flavor.

Return the pan to your stove top and turn the heat up to medium/medium high.

Add one tablespoon each of butter and flour to your pan. (Add less butter if you left grease from the meat in the pan.)

Cook for 2-4 minutes stirring continually.

Then add a cup of stock and/or wine to the roux, careful it might splash. Stir well.

Bring sauce to a boil, then reduce the heat and simmer for a few minutes.

Add your cooked meat back into the pan and let it cook for another minute.

Stir the sour cream into the meaty mixture. Let this cook for a couple of minutes, but don't let it boil after the cream has been stirred in.

Serve your stroganoff over, or tossed with cooked egg noodles and garnish with paprika and/or fresh herbs.

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