Stroganoff is always a hit and this version is almost a one-pot meal and comes together pretty easily.

Ground Beef Stroganoff

Cook's Country December/January 2018, by Ashley Moore (p. 13)

Ingredients

• 2 tbsp oil
• 225g cremini mushrooms, sliced
• 1 large onion, chopped
• 2-3 garlic cloves, minced
• ½ tsp salt
• 1 tsp pepper
• 450g lean ground beef
• 3 tbsp all-purpose flour
• 1L chicken or vegetable broth
• 60mL (¼ C) white wine
• 240mL (1 C) frozen green peas
• 450g dry egg noodles
• 120mL (½ C) sour cream
• 2 tbsp minced chives

Directions

1. Heat 1 tbsp of oil in a deep-walled skillet or dutch oven over medium-high heat.
2. Add mushrooms and cook until they release their liquid and begun to brown, 5-7 minutes.
3. Remove mushrooms and buffer.
4. Add remaining oil and return to medium-high heat.
5. Add onion, garlic, ½ tsp salt, and ½ tsp pepper and cook, stirring occasionally, until onion softens.
6. Add beef and another ½ tsp pepper and continue cooking until no longer pink.
7. Add flour and stir until well-coated.
8. Add broth and wine and bring to a simmer, deglazing. Cook until slightly thickened, ~3 minutes.
9. Once simmering, stir in peas and noodles.
10. Cook until noodles reach desired tenderness. Depending on their packing fraction you may need to cover the pot for a time and/or stir often to make sure they all get a turn in the broth.
11. Remove from heat. Stir in sour cream, mushrooms, and chives.

Beef Stroganoff

This recipe comes from The Home Creamery, which -- in addition to ­recipes for various dairy products -- includes some recipes for things to do with them. This recipe is written for sour cream, but we had made a delicious batch of crème fraîche and had just about the right amount left.

This recipe is slightly altered from the original to account for that and upping some of the seasonings.

We served it over whole wheat rotini, but like all stroganoffs it would probably work with a wide variety of substrates, including rice or egg noodles.

Ingredients

• 45mL salted butter
• 1kg sirloin and/or striploin steak, cut across the grain into strips
• 2 medium onions, thinly sliced
• 500g cremini mushrooms, sliced
• 15mL flour
• 3mL hot paprika
• 3mL cayenne
• 10mL freshly ground black pepper
• 320mL crème fraîche

Procedure

1. Melt 15mL of the butter in a large, deep skillet over medium high heat.
2. Add the steak and cook, turning often, until browned and cooked through. Remove to bowl with a slotted spoon.
3. Melt another 15mL of butter and add the onions. Cook, stirring often, until soft, ~10 minutes.
4. Add the mushrooms, reduce heat to medium low, cover, and cook, stirring occasionally, until the mushrooms shrink, release their liquid, and soften, ~10 minutes. Remove the mushrooms and onions to the same bowl as the steak.
5. Add the remaining butter, the flour, paprika, cayenne, and black pepper to the pan. Cook, stirring constantly, for one minute.
6. Stir in the crème fraîche to form a homogenous sauce.
7. Return the meat, onions, and mushrooms to the pan and stir to coat with the sauce until heated through.

Black Garlic (Cheater's) Stroganoff

I'm tired so I'll keep this short. Got some black garlic. Looked up recipes. Stroganoff was tasty but didn't really showcase the garlic. Next time will take chef's advice and make some sort of savoury sauce to go over meat.

Black Garlic Stroganoff
Adapted from Black Garlic North America recipe page
2 Tbsp. bacon grease (or butter)
1 onion, chopped
6-8 cremini mushrooms, sliced
2 cloves garlic, minced
black pepper
1 lb. ground beef
1 tin condensed cream of mushroom soup (I used wild mushroom)
2 cloves black garlic, chopped
1/2 c. sour cream
1/2 c. milk (next time I'd use beef stock)
1 large dill pickle, chopped (optional)
1 package wide egg noodles

1. Cook onion, mushrooms, and garlic in grease. Add a bit of pepper.
2. Add beef and brown. Sprinkle in a bit more pepper.
3. Add soup and black garlic and simmer for a while. (I would add stock at this point as well next time.)
4. Meanwhile, cook egg noodles.
5. Stir in sour cream and pickle.
6. Serve over egg noodles (or toss with egg noodles).

Tasty, but black garlic doesn't really come through. Next time I'd probably just use 4 cloves of regular garlic and leave out the black garlic entirely, but there will be a next time.