I’m a fan of things that simmer all day – they always tend to taste better. And I think we can all agree that better taste is worth the wait.
That being said, who really has time on weeknights to let something sit and simmer for hours while your tummy rumbles like a freight train. No joke, there have been times that my stomach has grumbled so loud that the dogs take notice and cock their heads to the side.
That’s a little too intense if you ask me. Intensity like that screams for something to be done about it!
I love the fact that I used to HATE stroganoff, and then just the other day I was craving it like a madwoman. I just had to have stroganoff. If my mom reads this, it might make her laugh seeing as how she practically had to bribe me to eat it every Sunday growing up. Hey, I’m not Russian, it didn’t sound or look good…but it sounds AND looks good now!
There are times that I think if you topped buttered noodles with just about anything it would taste good. Hey, maybe you could just top it with MORE butter…sounds good to me!
- 1 lb cubed beef (I used stew meat, but you could cube your own steak if you want)*
- 1/2 lb sliced mushrooms*
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- 2 Tbsp flour
- 1 cup beef stock (water will work in a pinch)
- 1 cup milk
- 1 tsp dried rosemary, crushed (just use your fingertips)
- 1 Tbsp Worchestershire sauce
- 1/4 cup dijon mustard
- 1 cup sour cream
- salt and pepper to taste
Heat a large saucepan over medium heat. Add the oil and meat, cook til almost done. Remove the meat and add the onions. Cover with a lid and let cook for 3-4 minutes. Remove lid and add garlic, saute for 1 minute. Add the mushrooms and cook, stirring frequently, for 3-4 minutes. Add the meat back in. Sprinkle the flour over everything and add the stock, milk, Worchestershire sauce, mustard, and rosemary. Stir to combine, cover with a lid, reduce the heat to simmer, and simmer for about 10-15 minutes. Remove lid and stir, increase heat back to medium, and let it simmer for another 5 minutes. Remove from heat and stir in sour cream, and salt and pepper to taste.
Serve hot over buttered egg noodles, rice, or gnocchi!
*if you’re vegetarian or just don’t like beef you can certainly double the amount of mushrooms in the sauce.*
Ah yes, butter noodles and slow-simmered sauces make the world go ’round…but when they can’t at least you know you don’t have to go hungry!
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