Recipe - Steak Stroganoff

Make Steak Stroganoff Tonight!

Hi! 

It's been a long time since my last recipe post! 

Here is a simple and delicious dinner that's less than an hour start to finish that will leave everyone full and happy: Beef Stroganoff!

 

 

This recipe has only 3 components: beef, pasta, and sauce. 

 This can be made with pre-made egg noodles, but I like to make my own pasta dough; it's super easy, but requires a pasta roller.  I have a stand mixer attachment, now, but for about 10 years, I rolled pasta with a $25 hand crank roller.

For the beef component, stir fry beef from your supermarket or butcher is great or, you can cook up steak and slice it. 

Maybe you'll cook a roast, and serve the noodles on the side, a nice break from mashed potatoes? The options are limitless!

The sauce is creamy and beefy and holds the dish together.

Lets get cooking!

Steak Stroganoff - Serves 6

 

Ingredients

 

Beef:

1 1/2 lbs beef strip loin steak (3 steaks, approx 8oz each)

 

Homemade Pasta :

2 1/4 cups flour

4 large eggs

1 tbsp (15ml) olive oil

1 tsp (5ml) salt

Sauce:

2 1/2 cups fresh mushrooms thinly sliced (~8 oz)

2 medium onions thinly sliced

1 garlic clove, finely chopped

1/4 cup butter

1 1/2 cups beef stock

2 tsp worchestershire sauce

1/4 cup flour

1 1/2 cups sour cream

Pasta:

Lets start by making the pasta! Put 2 1/4 cups flour in a bowl or on countertop. Make an indentation in the middle, with the flour forming a ring outside it. Add the 4 eggs, oil and salt to the middle. 

 

 

 

 

 

 

Slowly combine the flour into the eggs, bringing a little at a time. Try to keep the flour ring intact so the egg mixture doesn't wander. Here, expert pasta maker Mallory keeps everything in place while forming the dough. 

 

 

 

 

Continue until all flour and eggs mixture is combined. Knead until smooth and consistent, 5-10 minutes. This dough won't be like bread dough; it will be much firmer, but still soft. Add a few drops of water to the dough if too hard; add a little more flour if too wet.

 

 

Wrap dough in plastic wrap and let rest for at least 30 minutes. You can make this the day before and keep wrapped in the fridge.  Just take the dough out 1 hour to warm before you're ready to roll it out.

To roll it, you'll need a manual pasta roller or mixer attachment.  I used a roller for years and they are inexpensive and easy to use.  Stand mixer attachments are even more convenient, but either work fine. I cut the dough into 4 pieces and roll each of those out separately, starting at the widest setting, and passing the dough through, and making the rollers narrower each time. I prefer stroganoff  pasta thickness at the second (or third) thinnest setting on the device; I find the thinnest setting is too thin, and these noodles are better thicker.  While I roll each piece out, I keep unrolled dough in plastic wrap to prevent from drying out. 

 

 I place rolled pasta sheets on the countertop and sprinkle lightly with flour.  Just before cooking I cut them to strips with a pasta cutter or a pizza wheel.

Beef:
Okay, the pasta is ready to cook. For now, we can leave it, and begin the other components of the dish. Let's cook the steak, and make the sauce!

The steak is super simple: season with salt and pepper, and cook on medium high heat in 1 tbsp olive oil for about 4-5 minutes per side until golden.  The steak doesn't have to be fully cooked at this point, it will finish it's cook in the sauce at the end. Take the steak out of the pan and let it rest for 10 minutes before slicing.

Sauce: 

Next up is the sauce!  Start by finely slicing 2 medium onions and add them to a large saucepan on medium heat with the butter.  While the onions are cooking, slice the mushrooms and add to the pan.  Season with the salt and add pepper to taste. After about 5 minutes, the onions should be soft and translucent, and the mushrooms will have darkened and gotten smaller. Add the garlic, cook for 30 seconds, than add 1 cup of the beef stock and the worchestershire sauce. Reduce to medium low heat and simmer for 5 minutes.

This is a good time to get the pasta water going. Heat 8 cups of water to boiling in a stock pot on high heat with 2 tbsp salt.  It sounds like a lot of salt, but the pasta really tastes better when the water is adequately seasoned.

Next, slice the steak into 1/4" strips and set aside.

 When the water is at a rapid boil, add the pasta and cook for 5 minutes.  It will look like it's cooked after about 1 minute or so, but keep it in there the full 5 minutes to cook it fully through. (If you got store bought egg noodles, cook them according to package instructions)

Combine the 1/4 cup flour and remaining 1/2 cup beef stock and stir well; this will be the thickening agent of the sauce. 

Turn pan heat up to medium high, and add the stock/flour mixture, stirring constantly. Cook for 2 minutes, and add the steak strips. If the steak looked a little too rare, don't worry, it will cook here, but not get too tough from overcooking. 

After 1 minute, reduce heat to medium low and add the sour cream, mixing thoroughly, ensuring the cream mixture doesn't come to a boil.

Add the cooked noodles directly into the pan, and gently mix together. This recipe will fill a large saucepan, so going slow is important at this point.

That's it! This dish sounds like a lot of work, but is delicious and worth it!

You can save yourself time by substituting homemade noodles with store bought large egg noodles, and getting stir fry strips from your supermarket or butcher.

Do you like wine? Substitute 1/2 cup of the beef stock with your favourite red wine! 

This dish is great on its own, but can be served with sides such as asparagus, broccoli, or a spinach salad.

I do hope you try this! Leave a comment and let me know!

Happy Cooking!

Homemade "ultimo" burgers - tender, beefy, delicious

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I love burgers, but I find store bought are expensive and too thin. I have been making my own patties for about 4 years; one upside of making my own patties is I can confidently cook to medium rare! 

These burgers have VERY FEW ingredients. How do they stay together, you ask? The secret to these burgers staying together is during grinding, the meat releases a protein called myosin that makes the meat sticky. This holds the patty together with no need for egg or other binding agents.  They do need to be frozen before cooking though, or they can be too crumbly.  These are super delicate, so I typically pan fry, or cook on a grill mat.

These burgers are so popular that my kids call them "Ultimo burgers". I don't know what ultimo means, but I think it's a compliment!

I don't have a meat grinder, I simply use my food processor; it's easy! here's how: