Beef Stroganoff

Author: Samuel Peterson

Date Published
2018-01-06 (ISO 8601)
73-01-06 (Post Bomb)

My wonderful mother-in-law commissioned me to write a recipe for the Beef Stroganoff that I make regularly. After some looking around at other recipes on the internet, I am fairly certain it is far from the "classic". However, I have found it to be reliably delicious.

Take considerable care in the details of browning the meet. Don't overcrowd the pan, and get it HOT. To avoid overcrowding, brown the beef in small batches.

One other point to stress is that the quantities of the ingredients I specify are to be interpreted loosely (in some cases, I leave out the quantity altogether). Use your judgement and taste. I vary the proportions significantly from batch to batch.

Ingredients

• 250 g Short Pasta. Egg noodles are best, but a short semolina will do.
• Oil
• 1/2 lbs (250g) Ground Beef
• 1 Medium Onion, minced
• Fresh Dill, chopped (I use a decent handful, about 25 g)
• Garlic cloves, minced
• 1/2 lbs (250g) Mushrooms
• 1-2 Tomatoes, chopped, or a good heap of cherry tomatoes sliced in half
• 1/2 - 1 cup Sour Cream or thick yogurt (like greek yogurt)
• Salt and Pepper to taste

Directions

Bring large pot of salted water to a boil. This will be for the pasta. There are some intermediate steps which are best done before the pasta is put into the water for timing purposes; if the water gets to a boil before the time is ripe to add the pasta, feel free to lower the heat and keep it ready.

While water is coming to a boil, Heat a bit of oil in a medium sized pot, preferably heavy-bottomed to ensure the base will retain its heat when the meat is added. Brown the beef on the higher side of medium-high, take care to get a nice brown color, and that the bottom gets a nice residue of caramelized beef.

If needs be, brown the meat in stages to ensure the pan isn't cooled off when beef is added.

Remove browned beef and add the onions and a bit more oil. With a spoon, scrape of the brown bits stuck to the pan as you're stirring the onions. If needed, use a Tbsp or two of water to get it off.

Season onions with salt and cook on medium low heat until caramelized to your liking.

After the onions are caramelized is a good time to add the pasta to the water. If you've lowered the heat for the water to hold it on standby, bring it back up to a rolling boil before you do so.

Add the mushrooms and the dill. Season with salt again, and increase heat to medium or medium high.

When the Pasta has about 3 minutes or so left, return the beef to the pot, add the garlic, and season with salt and pepper. I like to be very liberal with the pepper.

When the pasta is finished cooking, strain it and add it to the beef, onion and mushroom mixture. Stir it around for about a minute or two under medium high heat. If the mixture is very wet, keep cooking until the excess water has reduced some. Season if needed.

Remove from heat. Stir in tomatoes and Sour Cream/Yogurt. Season if needed -- If you have a bit more dill hanging around, through in a touch more if you want.