What’s cuter than a naked baby? Nothin’. Period.
Well, I suppose the baby in question might be cuter if it was your own, but this is my blog, so I am going to continue to inundate you with pictures of my children until they are old enough to make me stop. Especially naked ones like this. Mainly I’m putting this up for my Mom. Hi Mom! *waves* That’s for you!
You know what’s not as cute as a naked baby? When your toddler teams up with said baby to destroy your beloved magazines.
Troublemakers! I am in deep doo-doo people. These kids are going to kill me, and I know it’s going to long, slow and painful. Just imagine the trouble these two are going to come up with when they are teenagers! Oh, someone say a prayer for me.
While you’re praying, I’m going to talk about food.
Let’s talk stroganoff, an oft misguided dinner. I know it’s good any which way it’s made. How could meat, mushrooms, groovy sauce and pasta be bad? But I want to go out on a limb here, and be the gourmand you all know I am. (oh and if you think I’m a food snob, you should hear my husband talk…)
Beef stroganoff is often (shudder) made with canned soups and ground beef. If you could see the sighing, eye rolling and deep breaths being taken right now, you’d know how I feel about that. Really, anything being made with Campbell’s canned soups will not be found in my house, sorry! Call me a foodie, a food snob, or (gasp) a foochebag, if you will, but I cannot stand that stuff any longer. Yes, I see it’s merits in quick dinners for families in a hurry, but with a little forethought and planning, your family could be eating fresh pasta with a damn fine (if not almost traditional and delicious) stroganoff poured over top.
Beef Stroganoff is a classic Russian dish made with strips of beef, mushrooms and a sour cream based sauce. From there you can take in anywhere you wish. Adding wine, spices, herbs, crème fraiche, etc to liven it up a bit. You can serve it on rice, or potatoes or you can go with egg noodles.
This recipe calls for wine and if you are up to the challenge, pickles. There’s not much planning that’s needed, though starting early is a good idea if you want to go slow and drink some of the wine while your cooking, I know I do. The pasta is quick and easier than you think and once the sauce is started, it’s ready in minutes. So what are you waiting for? Next time someone asks for a yummy pasta dish, make this!
One Year Ago: Vegetarian Black Bean Burgers
Beef Stroganoff
Yield: 2-3 servings
Prep Time: 20 minutes
Cooking Time: 20 minutes13 oz beef steak (hanger, skirt, striploin, rib eye, Â sirloin, etc.), sliced VERY thin
3 tbsp butter
2 tbsp flour
2 small onions (or one small onion and two  small shallots), sliced into strips or diced
12 oz crimini or button mushrooms, quartered
1 clove garlic, minced or grated
sea or kosher salt to taste
fresh ground pepper to taste
1 tbsp paprika
1 cup beef stock
1/2 cup red wine
2/3 cup sour cream (full fat or light)
1 tbsp Worcestershire sauce
1 small sour pickle, julienned (optional)*Note: Having everything measured out and ready to use (mise en place) really does make your life easier, though maybe not the person doing the dishes. You won’t have to be looking everywhere for ingredients if they are already measured and ready to go.
1. Heat 2 tbsp of butter in a heavy bottomed, deep sided sauté pan or Dutch oven.
2. Add onions and garlic and sauté for 5-10 minutes or until they are slightly golden in colour. Sprinkle with flour and stir to combine. Pour in stock and redwine, stirring to ensure there are no lumps. Allow flour to cook for 2-4 minutes or until thickened. Remove from heat and set aside. (Save yourself from dirtying two pans by completely removing onions from pan and setting in a bowl or other dish.)
3. Â Season sliced beef with salt, pepper and paprika.
4. Heat 1 tbsp of butter in pan on high heat. Add mushrooms and brown for about 2-3 minutes. Add meat and sear for two minutes.
5. Add onion/stock mix to mushrooms. Stir in sour cream and Worcestershire, and remove from heat.
6. Serve over fresh pasta (recipe follows) or store bought egg noodles cooked to package directions (al dente). Garnish with a dollop of sour cream and julienned pickles if desired.Fresh Egg Pasta
Yield: 3-4 servings
Prep Time: 1 hour
Cooking Time: 3-5 minutes1 cup all purpose flour
1 cup semolina flour
4 large eggs
1. Remove all jewelery on the hands and wrists! Believe me, you don’t want to have them anywhere near this stuff.
2. In a bowl, mix the two flours until well combined. Pour out onto a clean, dry surface and form a well by making a depression in the pile.
3. Crack the eggs into the well and dig in with your hands, mixing the egg into the flour.
4. Continue mixing until you have so much egg and flour stuck to your hands you can’t stand it anymore. Scrape off your hands, go wash them and return to the business at hand. Continue to knead the dough until it becomes smooth and elastic, about 5-10 minutes.
5. Form into a ball, cover in a damp towel and let rest for 30 minutes- 2 hours.
6. When ready to roll out, flour the surface to be rolled on very well. Also rub some flour on the dough and continue to do so well you roll it out. Cut the dough into two pieces and either run through a pasta machine until thin or roll out with a rolling pin until quite thin (Even your kids can help!). The preferred shape for this dish is long and about 1 cm in width. I use a pizza cutter to slice it, but a knife works equally well.
7. Lay the pasta, once cut, onto a broom handle laying across the kitchen or somewhere else you can hang your pasta. This prevents it from sticking together and becoming unusable. (Wash the handle first!)
8. Bring a large pot 2/3 full of water to a boil, add 1-2 tsp of salt and add pasta. Boil for 3-5 minutes for al dente. Check the pasta by fishing a piece out and biting it. Is it to the desired consistency? If so drain and serve!
Similarly delicious recipes from other tasty food blogs:
Chicken Stroganoff on No Recipes
Kurzeme Stroganoff (Latvian pork stroganoff recipe) on Nami-Nami
Butternut Squash Beef Stroganoff on Bitchin’ Camero
Venison Stroganoff on Hunter Angler Gardener Cook
Braised Beef Rib Stroganoff, January King Cabbage and Carrot Crush on The British Larder
I love making homemade pastas – and double love that you’re spreading the word on how truly simple some of the basics are.
The Stroganoff sounds so flippin’ yummy. This one is marked for this weekend’s shopping list for sure. Just like your insane Pumpkin Chiffon Pie, I’m sure it’s amazing.
PS. Naked babies!!! Eeeee!
I know right! Everyone NEEDS to make their own pasta. STAT!
Keep the kid pics coming!!! Mine no longer trash magazines (just cars… kidding!!)
Excellent stroganoff recipe – no excuse not to do the scratch version since it’s so simple and so much better!!
Oh no! Hope your cars are okay! From scratch is always better in my opinion…:)
The stroganoff looks so delicious. It’s so wonderful that you make your own pasta.
The baby pic is so cute!
Nisrine
One toddler at home is enough to drive me nuts, I have NO idea how to survive with two 🙂
That is such a great post thr! Love all the photographs and the description. Very well put together!
Thank you much Prerna!. And yes, two is more than double the work of one, but so worth it!
Ohhhh, mine are a few months ahead of yours (the little one is walking now) and they are into EVERYTHING! Such cuteness!
This looks really, really good. I think I even have everything (‘cept the wine but I never have that) so I will be making it soon, maybe tomorrow. Though I might skip the homemade pasta. While I do make my own pretty often, we are remodeling the kitchen and it’s a MESS. Gotta keep things simple lately!
LOVE your green eggs…I have some of them, too 🙂
Sounds like we have lots in common Zoe! Don’t worry, I’m not judgin’ you for not making your pasta. We all have reasons sometimes…
This looks delicious. I will leave out the pickles, sorry. Haven’t made this in ages, and I do love it.
Love the kiddies. Lock them in closets when they are 13 and don’t let them out until they are 30!!! LOL
I won’t be mad that you leave out the pickles…my hubby was nervous about it too. But I converted him!
As for the kids, i think I may agree with you soon…;)
I agree with you. Nothing can be cuter 🙂 and need I start speaking about the softest, smoothest buns?
Pasta making does not seem so exotic anymore. Looks wonderful.
LOL….smooth buns. Yes! If only we could keep some of what we are given at birth right? That skin!
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They may destroy magazines, but they sure are helpful rolling out the dough for the pasta! Honestly, everything about that dish looks great and I really need to try making my own pasta!
You can do it Ethan! I bet if your Grandma had a recipe for it, you’d already have tried!
Guess what I’m making for dinner tomorrow…Ty saw me reading this and now he wants some for dinner lol! Love the “foochebag”
See you Sunday!!
See you Sunday! Cake!
Hey girl,
come check out my blog …. you got an award today 🙂
Bea
This is taking stroganoff to a whole new level when the noodles are homemade, wine is added and yet there are no foochbags in site.
Awww, thanks Bellini! Wine does add a new dimension that I love, which is why I put it in my tomato sauces too.
Love the post! Hand made pasta – much work! Beautiful pics 🙂
Honestly it’s not that much work Marynika! It really is easy.
There are few things more beautiful than homemade/handcut pasta. Well, maybe a smiling naked baby. 🙂
Lovely post!
Thank you Brian!
Oh does that look good. Your own noodles too. Show off! (smile)
I enjoy the pictures of your children…we will see them growing up right before our eyes.
Send me a plate its snowy in New York and you just made me hungry.
Snowy here too Norma! Though it rained today to wash it all away…perfect meal for those cold nights.
OMG! They are adorable. Reminds me of my red headed twins (boy/girl)
They are now 25 yrs old. Don’t ask how I got thru it, it is a blur, LOL.
Ground beef for Stroganoff??? I love your recipe which is similar to what I make but your’s sounds MUCH better, going to try it!
Wow Elizabeth, 25 years with twins and you MADE it! Congratulations. As for the ground beef, I know right?
Wow, making your own pasta! Wow, that is the way to up it a notch or two! I would put it with the best egg noodles I could buy. I have the time to make pasta, just not the patience.
I never use the canned soups either. I made a Hash Brown Casserole last week where it asked for the soup and instead I made a homemade white sauce and made it with chicken broth. Was excellent and didn’t take much extra time than the original version.
This looks amazing. I want a big bowl!
Mmm, hash brown casserole..like schwartzies?? A friend of mine ALWAYS makes that. It’s Horrifying! It’s frozen shredded hash browns, cream of mushroom soup and tons of cheese!! I bet it would be amazing homemade though…
Now THIS is stroganoff done up right. I always try to make stroganoff with leftover prime rib from Christmas dinner. I always use sour cream — but the add-ins vary with my mood (though I’d NEVER think to use ground beef). Nonetheless, it always turns out quite delicious. But, the flavors here are beckoning me. Wine, paprika… Especially that homemade pasta. NOM.
Mmm, yes. Prime rib. Want. That’s what I will use next time, thanks!
Oh yum. I’ve got company coming on Sunday and I think I know what I’m making now. You seriously rock. How the heck do you make your won pasta with those two (adorable) terrors running around?
Patience Aimée, mucho patience.
I have a beef strog. recipe I’ve been making for several years, but I’m not in love with it. Yours sounds much better. And with homemade pasta. Mmmmm. I am beyond impressed that you find the time to do this! Should I just start calling you Wonder Woman?
Aw, thanks Amy! Really, I keep saying it, but it is not that hard to make this. You will need someone to observe the children while you get your hands messy in the dough, but after that, you’re golden!
Great post! I love fresh pasta recipes! I guess everybody does…:)
You cannot go wrong with fresh pasta, you just can’t.
A giant high-five to you for making your own pasta. My pasta maker sort of disappeared into the back of the cubbard lately. Time to pull it out, perhaps? And thank you for shunning the ground beef and canned soup versions. Being Russian myself, the thought makes me shudder, but I also can’t stand when the meat is gristly. Yours looks like absolute perfection. And “fouchebag”, lol. I think I fall into that category. But I’ll wear it proudly :).
Let’s be foochebags together than Irina!
Yum. You can’t beat home made noodles. Reminds me of my dads recipe. Thanks.
Great post, great pictures and great food. Have I said how much I love you yet?
Yes, we are foochbags.. I know, I never thought I would be. This used to be my signature dish until I went to make it for Elizabeth one night and she was not pleased with my canned soup approach. You can be a foochbag too! Its fun!
Thanks baby!
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Never think about using pizza cutter like this. Amazing!
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Thank you! I found this site looking for a recipe that didn’t have cream of mushroom freakin soup in it. I wanna slap whoever started that. It tastes nothing like Stroganoff it just looks like Stroganoff and tastes like cream of mushroom soup with pasta.
YES!! You’re welcome…:)
I have made many different recipies for stroganoff, this is the most straight forward and tasty. I also always put pickels and use red wine, I had to add dijon for zing but you have made this my permanant recipe. Great work on this site, keep it up.
Thank you so much Blair!
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I’m looking forward to make this at some point after my fast.
Do you happen to know how to make these egg noodles with whole wheat flour? Would I just substitute the all-purpose flour with whole wheat flour?
Don’t worry, I’ve always been called a food snob also. I’ll take that name over cooking with canned soups.
Ha! Awesome. You can definitely use whole wheat flour, though if you want a nice soft texture, it is best to use half and half white and whole wheat. Good luck!
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