I’ve kind of been in the mood for some beef stroganoff. Last week I picked up a couple of roasts.. one to make just beef and noodles (appeals to more family members) and one for my own stroganoff dish.
Unfortunately, I was at the end of rope with my crohn’s disease medication and was just so sick. I did manage to cook the roasts and got lots of good roast juice – Em (daughter) finished the beef and noodle for me. I, on the other hand, stayed away from the kitchen for about 4 days…
After starting my new meds on Friday, a couple days later and I was ready to try food again. But the roast still didn’t sound good – thank goodness I got it on sale!
Today I thought I’d try making some stroganoff from a recipe I found on AllRecipes. It wasn’t until I was cooking it, that I decided I’d read the reviews.. egads, I was in trouble… they were very correct. This was bland. But while my noodles (I used macaroni instead of egg noodles) were cooking, I got out some of the beef juice from my roast, added that and some worstershire sauce – huge improvement. But there are some changed I’d make if I were to make it again – I’ll share after the recipe.
For tonights dinner I used:
1 pound ground beef (because I was not feeling well, I didn’t bother draining – high quality meat so it wasn’t so bad)
a few dashes of onion powder (with crohn’s, real onions don’t sit well with me, though I love them)
Once cooked through, I added:
1 tbsp flour – though I questioned myself as to why the recipe called for it… should have left it out.. was sooo thick without
1/2 tsp paprika
1/4 tsp salt
and a can of condensed mushroom soup
and about 3/4 cup of sour cream (that makes it stroganoff, so you have to add that!)
Oh.. so thick, I quickly added 1/4 cup of water and removed from heat.
While my noodles (macaroni) were cooking, I added some worstershire sauce (a couple of dashes and then another) and about 3-4 tablespoons of thick beef juice (this was jazzed up while cooking with bouillon cubes).
Drained the noodles, topped with the beef stroganoff and sat down to eat and write it out. Here’s what I would do different next time.
Because I’m not a huge meat eater (more so when it comes to ground beef), I could easily reduce the called for 1 pound to 1/2 a pound (or just do roast as I’d intended – leftover roast would be awesome!).
I’d add some mushrooms to the meat while it was cooking – I would probably have liked to add the shitake I had in the fridge but thought of it too late (darn it!).
I would add 1/4 – 1/2 cup of water with a bouillon cube or maybe just beef broth as soon as the meat was browned.
Since I’m adding more liquid, I’d go ahead and add the flour too.
Serve over noodles of choice. I’d say would be kid friendly except my boys are beyond picky.. though they both said it smelled good.
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