(Almost) One-Pot Stroganoff

During the crazy-busy summers, it can be challenging to figure out what to make for dinner. One day last week I realized I had mushrooms and sour cream, as well as our staples of ground beef (we purchase a quarter of grass-fed beef at least once a year) and gluten-free pasta. Stroganoff it is. One slight issue - I needed a recipe. After looking around at several options, ranging from no seasoning to a rather extravagant preparation, I found this recipe for Best One-Pot Beef Stroganoff Ever. Since I only use gluten-free pasta, I adapted the preparation to an almost-one-pot, as I cooked the pasta al dente and added it for just the last few minutes of cooking. I played with the ingredients a bit (as usual), and here is what I came up with. With a side of veggies, this made three meals for Chuck and me.

Sorry - there are no pictures, because writing this was an after-thought :)

(Almost) One-Pot Stroganoff

Ingredients
  • ~2 tablespoons extra virgin olive oil (I just swirl some into the bottom of the pan, so this is totally a guess
  • 16 oz. brown mushrooms (mine were Baby Bella), sliced or cut in chunks (according to your preference)
  • 1 medium to large onion, finely diced
  • 4 cloves of garlic, crushed
  • 1 lb. of lean, grass-fed, ground beef
  • 1/2 tsp salt (or to taste) 
  • 20 grinds black pepper (or to taste)
  • 3 heaping teaspoons smoked paprika
  • 3 cups water (more if needed)
  • 3 tsp beef Better Than Bouillon
  • 8 oz. gluten-free pasta of your choice
  •  Cornstarch slurry made with 4 Tbl broth and 2 Tbl corn starch
  • ½ cup sour cream
Procedure
  1. Heat large heavy pan over medium heat. Swirl in oil and heat. Add onions and mushrooms and cook until onions are translucent and mushrooms are cooked through. Add garlic and cook just for an additional minute. While those are cooking, boil water, add Better Than Bouillon and stir to make a broth.
  2. Remove onions mixture to bowl, return pan to heat, and cook ground beef until done. Note that grass-fed ground beef often has little fat in it. I did not need to drain any grease, but check yours, just in case. 
  3. Stir onion mixture into beef. Sprinkle spices over top and mix well. Add broth and stir well. Bring to a boil then reduce to a simmer. Cover and simmer 20 minutes.
  4. While this is cooking prepare  your choice of pasta to the al dente point.
  5. Check sauce. Add boiling water if needed to provide enough liquid. Stir pasta into the sauce and cook a few more minutes to finish cooking pasta.
  6. Remove 4 Tbl broth and make cornstarch slurry. Stir slurry back in and cook to thicken. Stir in sour cream. 
  7. Serve with veggies of your choice.
I purposely cooked the initial dish a little on the "soupy" side, knowing it would thicken as leftovers.

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