During COVID/Quarantine, one of my phase hobbies was following Michael Symon on Instagram and watch him make a daily recipe. I wanted to make all of them, but it turned out I had all of the ingredients for this dish!
Also, growing up, “Beef Stroganoff” was the recipe I asked my mom to make my for my birthday every year. However, the way my mom made it included a can of cream of mushroom, a can of mushrooms, and ground beef. This recipe had a few more homemade ingredients. It does take some time because you have to braise the meat, but it was worth it.
1.5 pounds stew meat (I used chuck steak)
1 tablespoons paprika
Salt and black pepper
2 tablespoons olive oil
1 cup sliced mushrooms (we didn’t have any due to quarantine)
2 cloves garlic, sliced
1/2 onion, thinly sliced
1-2 tablespoons all-purpose flour
1/2 cup red wine
1/2 cup liquid (beef stock, etc.)
1/2 cup whole milk
1/2 pound dry pasta
1/2 cup sour cream
3 tbsp diced pickles
3 tbsp chopped fresh parsley, optional
Season the meat with the paprika and some salt and pepper. Heat a Dutch oven or heavy-bottomed pot over medium heat and add the oil. When hot, add the meat and cook until brown on both sides. Remove to a plate and set aside.
Add the mushrooms and cook until brown, about 2 minutes. Add the garlic and onions and cook, stirring occasionally, until starting to soften, an additional 2 minutes. Add the flour and cook the roux, stirring, for a couple minutes. Whisk in the red wine and bring to a simmer. Add the stock and milk, whisking to remove any lumps.
Place the beef back in the pot and simmer until the meat is tender, about 2 hours. (Alternatively, cook in the oven at 275 degree F until tender.)
When you are ready to serve, bring a pot of water to a boil and salt liberally. Add the pasta, give it a stir and cook until al dente according to the package directions. Drain and set aside.
Remove the stroganoff from the heat, mix in the sour cream, pickles and parsley if using and serve with the pasta.