Having just defrosted a nice package of grass-fed stew meat with full intention of turning it into a pot of stew, I found myself facing a condunrum when my husband said: You know what sounds good? Beef Stroganoff.
Now, personally I like to use thin strips of good steak when I make Stroganoff and serve it over a pile of egg noodles. So what’s a scullery maid to do with cubes of stew beef, a bit of whole wheat pasta in the pantry and no desire to return to the grocery store? This one did a little recipe shuffling and created a satisfying meal of:
- 1 1/4 pounds stew meat
- 1 T. fat
- 1/4 c. red wine
- 1/4 c. strong brewed coffee
- 1 tsp. salt
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. smoked paprika
- 1/2 tsp. freshly ground pepper
- 4 cloves of garlic, peeled
- 8 0z. sliced mushrooms
- 1/2 c. plain Greek yogurt
- 1/2 c. sour cream
- 1 c. frozen peas
- 2 c. frozen pearl onions
- 4 turnips, peeled and spiralized on a linguine or fettuccine setting*
- 1/2 pound whole wheat linguine
- 1/3 c. brewer’s yeast or thickening agent of choice
- fresh chopped parsley for garnish
- In a medium pot, brown the stew meat in 1 T. fat. I had bacon fat saved from breakfast so I used that, but vegetable oil, ghee, coconut oil would work fine.
- Add the red wine through the garlic, add just enough water to cover meat if needed, then put the lid on and simmer for a couple hours until the beef is really tender. After cooking, I decided I wanted the meat pieces smaller, so I used my kitchen shears to cut them up. I did it right in the pot, because who wants to chop hot meat on a cutting board?
- Add the mushrooms (and if I was using carrots, potatoes or celery, I’d add them now too – but I wasn’t). Simmer for 30 more minutes or until whatever veggies you threw in are tender.
- Get a big pot of salted water boiling and cook the pasta as instructed on the package.
- Throw the frozen peas and onions into the simmering Stewganoff and cook until they are done -15 minutes.
6. Heat a big frying pan over medium. Add a little olive oil or butter and saute the spiralized turnips with a little salt and pepper. Add the cooked, drained pasta, toss to combine and keep warm.
Add the yogurt, sour cream and brewer’s yeast (or other thickener) to the Stewganoff and adjust the seasoning.
To serve, put the pasta combo in a bowl and ladle the Stewganoff over the top and garnish with fresh parsley.
A few tips:
I chose Brewer’s Yeast as a thickener for health reasons. In hindsight, I would like the Stewganoff thicker, so I’m going to try taking the lid off the beef for the last 1/2 hour so there’s not quite as much liquid.
This recipe is very flexible. You can use all sour cream, regular paprika instead of smoked, white wine instead of red, etc.
Since I’m without an automatic dish-washing machine, I’m always on the look-out for how a recipe will effect my kitchen sink. But although I dirtied a plethora of pans during its creation, I didn’t feel the need to add a salad to the meal because there were lots of veggies in the Stewganoff. So I saved myself a wee bit of washing in the salad plate category. In fact, the more veggies in this recipe the better. If your family doesn’t shun carrots as mine does, throw some in. Toss in rutabaga, potatoes, green beans, celery, Dijon mustard. Ok – that last one isn’t a veggie, but might add even more depth to this already delish dish.
There you have it – now you try it!
*Oh wait. You might not have a spiralizer. You need one. They make veggie pastas so FAST. I sell one at kitchensink that will do the trick. AND if you’re a VIP Text Club Member you get 50% off Spiralizers before Christmas! (While supplies last.) Click HERE and learn how to join!
If you love to read about food history, here’s more about Classic Stroganoff.
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