Homemade Beef Stroganoff

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Do you ever have those comfort-food cravings that you just can’t shake? My husband had one of those this weekend to the tune of beef stroganoff. To be honest, I have never made beef stroganoff from scratch before. In the times that I have made it, it’s always been with the help of that mysteriously anthropomorphic white glove. Not to say that the Helpers are a bad thing, in a pinch will I still use them but when I’m not on the clock with another pressing engagement I like to make things the good ole’ fashioned way (and skip all the crazy additives). Plus cooking for me is cathartic and there’s been a lot of crazy stuff going on recently – so into the kitchen I ventured.

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Like most of the recipes I pull out of my brain, I go to Foodgawker, Pinterest, and Tastespotting for inspiration. There’s definitely a method to my cookery-madness so stick with me on this. Generally this is how things tend to go:

  1. Figure out what sort of thing we want to eat. Are we craving anything? Do I want something that’s cooking-intensive or relatively simple?
  2. Search through about 30 different recipes to get a gist of how things are supposed to go, cooking wise.
  3. Figure out the flavor combinations and the main goal of the recipe.
  4. Make sure I have all the ingredients, if not – go buy them.
  5. Write out a basic plan of attack and start cooking. **Oh and take pictures of everything**
  6. Tweak the recipe as I go, if necessary, and write down any changes that I make.
  7. Then the final and most important step after everything has finished cooking/baking/etc – The Taste Test. What does he (my husband) think about the recipe? Did I like it? Was it cost effective? Was it worth the effort (- especially if it was a rather time consuming dish)? If it passes all the required tests it makes it up on the blog to you, dearest Nerdship.

A lot of the recipes I was browsing called for the use of cream of mushroom soup and egg noodles – of which I had neither. Not that that’s a bad thing, my pantry – now recently organized and inventoried (but more on that later), is pretty well off so I wasn’t scared. I had the means. I had the way. I set off on a crazy cooking adventure. And in the end, I made some delicious frakking beef stroganoff. The best part is – my husband had SECONDS – which only happens once in a blue moon. His exact words, post-dinner, were “I know I ate too much but I regret nothing!”

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This dish is fairly simple, uses whole ingredients, and you can make it gluten-free if you want to use spaghetti squash instead of pasta. This recipe will make enough for 2-3 people, plus leftovers for lunch the following day. And as far as difficulties go, this recipe isn’t hard at all to make – there’s just a few steps to follow.

A NOTE ON THE NOODLES: I really wasn’t planning on serving any additional veggies with this meal so I opted to go with the vegetable farfalle pasta. Plus the multi-colored pasta compliment the bland looking sauce with nice little pops of color. Traditionally beef stroganoff is made served on top of egg noodles but that doesn’t mean it HAS TO BE ALL THE TIME. Feel free to change things up a bit. Heck, we had these for leftovers the yesterday and I served the stroganoff over top of some prepared spaghetti squash and it was absolutely delicious!

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Leave the Cream of Soups and box mixes behind!

Ingredients:

  • 1/2 cup of butter, unsalted
  • 1/2 sweet yellow onion, sliced
  • 3 garlic cloves, minced
  • 8oz of sliced mushrooms
  • 1 lbs of stew meat
  • 1 cup of sweet white wine, I used Moscato
  • 1 tsp of cumin
  • 1.5 tsp of white pepper
  • 1.5 tsp of seasoning salt
  • 1 tablespoon of dried oregano
  • 5 large, fresh basil leaves
  • 1 cup of beef broth
  • 1 cup of greek yogurt
  • 3 tablespoons of cornstarch (not pictured)
  • 8oz of neufchatel cheese, cut into small cubes (not pictured)
  • 1/2 box of vegetable farfalle pasta

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Directions:

  1. Brown your butter in a skillet, then add in your onions and cook till the onions are translucent. In a medium sized pot, set some water on high heat so it’ll start to boil.BeefStroganoff_nerdsandnomsense-2

  2. Toss in your minced garlic, cook for 2 minutes then add in your mushrooms and saute for 5-6 minutes until the mushrooms cook and soften a bit.BeefStroganoff_nerdsandnomsense-6

  3. Add in 1/2 c of your white wine to deglaze your pan a bit. Cover and let simmer for 2 additional minutes.

  4. Grab a heatproof bowl and a slotted spoon and scoop out all the mushroom, onion and garlic bits out of your skillet. Set them aside for a bit.BeefStroganoff_nerdsandnomsense-7

  5. It’s time to cook the beef, go ahead and and add it to your skillet now. Turn your heat up so that you can sear all the sides of the stew meat. Once that’s accomplished, turn the heat back down to medium, add in the remainder of your white wine, dry spices, cover and let sit for 3-5 minutes so that your beef cooks thoroughly. Your water should be boiling by now, go ahead and throw in your pasta.BeefStroganoff_nerdsandnomsense-8

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  7. Remove the beef from the skillet and place it with the onions and mushrooms in the other bowl. In a small dish, take out about 1/3 of a cups worth of liquid and mix it with your cornstarch to make a slurry Add in your beef broth, greek yogurt, neufchatel cheese and cornstarch slurry. Stir. Stir. Stir.BeefStroganoff_nerdsandnomsense-11BeefStroganoff_nerdsandnomsense-13

  8. Let everything mix together completely so that the neufchatel cheese melts and marries completely with the other liquids. Add the mushrooms, garlic, onions, and beef that we removed earlier. Also, add in about 3/4th of your fresh basil.BeefStroganoff_nerdsandnomsense-15

  9. Turn heat down to low, cover, and let everything simmer for 10 minutes. The longer you let this simmer, the better your flavors will be. If you want to wait and cook your noodles now, you can do so. I had a hungry husband so waiting an extra 20-30 minutes was out of the question.

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  10. Your pasta should be done by now, so drain it and go ahead and scoop some onto each plate. Follow that with some of the beef stroganoff and voila you’re done. Top with some of your fresh basil (if you didn’t add all of it with the other spices) and serve immediately!

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Like I said earlier, this recipe is super simple and completely delicious! If you have certain dietary restrictions I’m certain that you can tweak this recipe to your hearts content.

If you decide to make some beef stroganoff, please let us know how yours turns out. We seriously love hearing back from you guys – that way we know that we’re not just talking to the universe. Heck, snap a picture of your dish and share it with us on our Facebook, Twitter, Tumblr, or Instagram!

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Homemade Beef Stroganoff
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Comfort Food
Serves: 3
Ingredients
  • ½ cup of butter, unsalted
  • ½ sweet yellow onion, sliced
  • 3 garlic cloves, minced
  • 8oz of sliced mushrooms
  • 1 lbs of stew meat
  • 1 cup of sweet white wine, I used Moscato
  • 1 tsp of cumin
  • 1.5 tsp of white pepper
  • 1.5 tsp of seasoning salt
  • 1 tablespoon of dried oregano
  • 5 large, fresh basil leaves, thinly sliced
  • 1 cup of beef broth
  • 1 cup of greek yogurt
  • 3 tablespoons of cornstarch
  • 8oz of neufchatel cheese, cut into small cubes
  • ½ box of vegetable farfalle pasta
Instructions
  1. Brown your butter in a skillet, then add in your onions and cook till the onions are translucent. In a medium sized pot, set some water on high heat so it’ll start to boil.
  2. Toss in your minced garlic, cook for 2 minutes then add in your mushrooms and saute for 5-6 minutes until the mushrooms cook and soften a bit.
  3. Add in ½ c of your white wine to deglaze your pan a bit. Cover and let simmer for 2 additional minutes.
  4. Grab a heatproof bowl and a slotted spoon and scoop out all the mushroom, onion and garlic bits out of your skillet. Set them aside for a bit.
  5. It’s time to cook the beef, go ahead and and add it to your skillet now. Turn your heat up so that you can sear all the sides of the stew meat. Once that’s accomplished, turn the heat back down to medium, add in the remainder of your white wine, dry spices, cover and let sit for 3-5 minutes so that your beef cooks thoroughly. Your water should be boiling by now, go ahead and throw in your pasta.
  6. Remove the beef from the skillet and place it with the onions and mushrooms in the other bowl. In a small dish, take out about ⅓ of a cups worth of liquid and mix it with your cornstarch to make a slurry Add in your beef broth, greek yogurt, neufchatel cheese and cornstarch slurry.
  7. Let everything mix together completely so that the neufchatel cheese melts and marries completely with the other liquids. Add the mushrooms, garlic, onions, and beef that we removed earlier.
  8. Turn heat down to low and let everything simmer for 10 minutes.
  9. Your pasta should be done by now, so drain it and go ahead and scoop some onto each plate. Follow that with some of the beef stroganoff and voila you’re done!
 

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