Tuesday, January 6, 2009

Beef Stroganoff

Comfort food...but it's hard to find a recipe without the evil cream of mushroom soup. What does this "stuff" add to a dish? Creaminess, flavor and SALT. Here is my alternative: flour (thickens), beef stock (flavor), whole milk (creaminess) and salt for salt. My recipe calls for peas which is nontraditional (goes back to my mom's dressed up version of Hamburger Helper). Leave them out if you like, but I like the crunch and sweetness it lends to the dish. And if you need fresh parsley, I have a ton growing right now. Stop by, I would be happy to give you all you want.

10 oz medium egg noodles
1 tablespoon olive oil
Medium onion diced
1/2 lb sliced mushrooms
1 teaspoon salt
2 tablespoons flour
3 cloves garlic, pressed
1 teaspoon paprika
1 pint canned london broil with broth
¼ teaspoon nutmeg
3/4 cup frozen peas, rinsed
1 cup milk
½ cup sour cream
cup fresh parsley, chopped

Cook noodles. Sauté onion and mushrooms in olive oil with salt until softened. Sprinkle in flour and cook 2 minutes. Add garlic and paprika, transfer mixture to a bowl. Place beef with broth in pan and break up with spatula, add nutmeg and peas. Simmer until broth reduces by half. Add milk and reserved mixture, cook until thickened slightly. Sir in sour cream thoroughly. Toss with noodles and parsley.


  1. I'll definitely have to try making this one for Andrew. He loves this dish, but I've never wanted to make it for him, because I despise cream of mushroom. Thanks Kara.

  2. Were do you buy canned london broil? I've never heard of it being canned?

  3. I can it myself. You could cook it in the crock pot for 5 hours or the pressure cooker for 1 hour with the same results. I have also just sliced steak and cook it for a couple minutes in a fry pan.


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