Sorry blog followers, I’ve been on a cross country tour for work and been off the grid for a while. I also haven’t done much cooking so haven’t had a lot to write about!
So here’s a new story to share and a recipe that I hope you’ll like…
My husband really really really hates a few foods including mushrooms and peas. While he was out golfing and dining recently, I had a hankering for beef stroganoff loaded with mushrooms and peas. The kids hadn’t seen me make anything like this in a really long time so I told them that if I started cooking this every night it would mean their Dad and I would probably be divorcing…so we decided that instead of beef stroganoff, this dish would now be called “divorce dinner”. While divorce isn’t funny, the funny thing is that when the kids later that night were raving to their Dad about how good dinner was he not only tried it, but had a second bowl for lunch the next day! Now that’s a statement.
Hope you enjoy the recipe!
Ingredients for approximately ten 1 cup servings
1 tbsp. butter for frying
2 large onions, diced
2 – 8 oz. packages of sliced white mushrooms
1.5 lbs. lean ground beef
3.5 cups beef stock
1/2 cup white wine
1 beef bouillon cube
1 tsp. Franks red hot sauce
1 tsp. dill
1 tbsp. black pepper
2 cups 0% plain Greek yoghurt
1 cup frozen green peas
6 tbsp. flour
4 tbsp. water
1 – 12 oz. package egg white noodles
Melt butter in a frying pan and add clean sliced mushrooms. Cook for a few minutes on medium-high heat and then add the onions. Bring the onion/mushroom mix to a browned/caramelized state because that really brings out the flavour. When the onion/mushroom mixture is done, spoon into a bowl and set aside. Add the ground beef to the empty frying pan and brown. Drain any fat from the cooked ground beef.
To the ground beef add 2 cups of beef stock, 1 cube of bouillon, wine, pepper, dill, hot sauce. Stir in the Greek yogurt and heat on medium.
As I like a thicker sauce, I do use a flour paste to thicken things up; In a separate bowl add the flour and then slowly stir in the water to make a paste. Stir the flour/water paste into the beef until well mixed. Add frozen peas. While heating mixture on medium, bring a separate pot of water to a boil and add the egg noodles. Cook the noodles for 6 minutes or as directed on the package, drain and then stir into the beef mixture.
Serve up in a bowl, add a salad and crusty bread if desired and enjoy! This is great the next day in a lunch or as an encore performance. I love big batch cooking and taking it easy the next day!
Here are some other similar recipes:
- “Not Your Mom’s” Beef Stroganoff (harborgreens.wordpress.com)
- Creamy Beef Stroganoff Recipe (kraftrecipes.com)
- Beef Stroganoff (homefresh.wordpress.com)
- Velveeta Cheesy Beef Stroganoff Recipe (kraftrecipes.com)
- How To Make Beef Stroganoff, Which, Hey, Remember Beef Stroganoff? (deadspin.com)