Weeknight Beef Stroganoff
It’s been raining here for seemingly weeks! I shouldn’t complain, I’d rather have rain than snow, but it definitely puts me in comfort food mode.
Beef Stroganoff is one of those meals I fix a little differently every time. It’s one of my favorites, too! In a pinch, I even use ground beef. I’ve also made this with venison. Sadly, don’t use mushrooms unless I’m feeling really mischievous … MPG doesn’t “eat fungus”, and he’s quick to remind me of that.
History of Beef Stroganoff
Russian in origin, Beef Stroganoff is a relatively new recipe, dating to the late 19th century. It didn’t appear in cookbooks until 1934 when it was published in Mystery Chef’s Own Cook Book by John MacPherson. I don’t really feel bad about making mine sans mushrooms … they weren’t added until Beef Stroganoff became Americanized in the 1930s. It became a popular entertaining dish in the 1950s and is certainly part of my own food heritage.
Recipes vary … a lot. Some call for mushrooms and sour cream, others for no mushrooms and sweet cream. Some even call for mustard and a variety of spices like dill or allspice. My 1946 Joy of Cooking calls for sour cream and mushrooms. Personally, I keep it simple and basic, which is why it’s perfect for crazy busy weeknights!
Here’s my most recent recipe … I like it the best! Enjoy, and try to stay dry if you’re in the Midwest, whew!
Beef Stroganoff
Easy recipe for busy weeknights!
- 1 tablespoon cooking oil
- 1 lb beef (cut in 1″ cubes)
- 1 medium sweet onion (thinly sliced)
- 2 teaspoons dried Thyme
- 1 15 oz can beef consommé
- 1 cup dry red wine
- 1 tablespoon corn starch
- 1/4 cup sour cream
- 3 cups egg noodles
- Cook egg noodles per package directions. Strain and set aside when done.
- Coat large skillet with oil and cook beef until evenly browned. Remove beef to platter.
- Add onions and Thyme to skillet. Sauteé onions, adding a little more oil if needed, until they begin to brown.
- Add beef consommé and stir.
- Create a slurry with red wine and corn starch, add to the skillet. Bring to a low boil.
- Add beef back in and cook until sauce thickens.
- Stir in sour cream.
- Serve over cooked noodles.
I actually serve mine in a large pasta bowl and use the sour cream as a garnish. My daughter loves to mix the sour cream into the sauce at the table then helps serve everyone.
