Len's Recipe of the Month - March 2022

 

For the first time ever, I made Beef Stroganoff, which usually comes in boil-in pouches from Stouffer's.   Don't judge me for cooking a Russian dish at this time in the world.  Indeed, somebody told me that its origins just might be the Ukraine.  Whatever.  Simply cook and enjoy.   I mean, let's face it, there are idiot New Yorkers who are boycotting the Russian Tea Room...whose owners are not Russian.

Anyway, this dish comes from America's Test Kitchen and you do it all in one Dutch oven.   Easy on clean-up and no need to light the oven.

First off, take about one cup of cleaned and sliced mushrooms.   I used Baby Bellas.   Heat a tablespoon of vegetable oil in said Dutch oven and then cook the mushrooms for about five minutes.   Remove to a bowl.

Chop an onion and several cloves of garlic.   Add another tablespoon of oil to the Dutch oven and saute them together for about five to seven minutes.

Add one pound of ground beef.   Use 85% lean for the best flavor.   Brown it all together for about five minutes or until the beef is brown.

Add three tablespoons of flour to the pot.  This will help thicken the sauce later on.

Use 1/2 cup of white wine to deglaze the bits on the bottom of the pan.   Now add four cups of beef broth.  ATK uses chicken broth, but I think the switch makes it heartier.  Let this all boil.

Then add a 8 to 12 ounce package of egg noodles.   Cooking them in the same pot will allow them to soak up the tasty gravy.   Let this simmer for 20 minutes.

You're almost done.

Stir in a 1/2 cup of sour cream.   ATK tells you to top it with chopped chives.  I didn't have any.   What are you going to do?  Bomb my village?

Da.

Dinner last night:  Beef noodle soup.