Homemade Ground Beef Stroganoff
Well, I am back from my (mis)-adventures of a week in Scottsbluff, Nebraska! I survived temps way below zero, lack of mini-fridge for a few days, one night of the smoke alarm beeping incessantly every five seconds, key card not working to get into my room, wake-up calls not received, the TV stations not working due to a “digital upgrade” and somehow miraculously made not only the puddle-jumper flight to Denver, I even made it into the Redmond, Oregon airport that had been closed for a day due to an ice storm and a foot of snow. It reopened a few hours earlier and they even let us land after another plane got stuck on the taxiway. WHEW!
That being said, I had to drive a white-knuckle trip back to Redmond to pick up a quarter side of beef (all packaged and neatly labeled) we had ordered from a local rancher who raised grass-fed cows the very next morning. Several cars off the road in the snow banks, slow going. Said beef was driven straight to the chest freezer that is plugged into the garage in our new house we are remodeling.
I brought home a pound of the ground beef (I think we had said to ground the some of chuck steaks for that, not sure?) and decided to jump right in and make by favorite stand-by of homemade ground beef Stroganoff. I also brought home two packages of short ribs, which my hubby is cooking tonight for another meal.
I guess we are set for beef for the winter. I’ve posted this recipe in two different variations before, but this is my tried and true recipe. You cannot go wrong with this one! (Sorry for the lack of photos on this one, I’m still not 100% back into the blog at this point!)
Homemade Ground Beef Stroganoff
1 pound lean ground beef or chuck
1/2 medium onion, chopped
2 stalks celery, chopped
4 oz. fresh mushrooms, sliced
1 teaspoon minced garlic
1/4 teaspoon dried crushed thyme
Mrs. Dash Garlic and Herb Blend, (or salt) to taste
Ground black pepper, to taste
8 ounces of pasta (I used Farfalle, also known as Bow-Tie)
Splash of white wine or chicken broth, for deglazing
Homemade cream of mushroom and celery base (recipe below)
4 to 8 ounces sour cream
Parmesan cheese, for garnish
Homemade Cream of Mushroom Soup (My new base has celery in it too!)
Homemade Cream of Mushroom and Celery Base
2 tablespoons real butter
1/8 cup small diced mushrooms
1/8 cup small diced celery
1/4 cup flour
1/2 cup chicken broth, low sodium or homemade
1/2 cup milk (any kind)
To start, begin browning the ground beef in a large skillet. After a few minutes, stir in the onion, celery, mushrooms, garlic and seasonings to taste. Also put some water in a pot for the pasta on medium high heat to get ready to boil.
Meanwhile, make the cream of mushroom and celery base (recipe above). Add the butter to a small saucepan with the mushrooms and onions over medium heat, and cook until vegetables are softened. Add the flour and mix into the butter to form a paste. Slowly stir in the chicken broth, then whisk until smooth. Then slowly stir in the milk, whisking until smooth again. Turn to the lowest heat possible at this point, or set aside.
At the same time, keep an eye on the ground beef, stirring occasionally until the mushrooms have released their water and the burger has cooked through. Deglaze the pan with a splash of white wine or chicken broth.
Once the water in the pasta pot is boiling, add the pasta to the pot and cook according to package directions.
Bow-tie Pasta (Farfalle) (We like to use this since it is sturdier than egg noodles)
Once the ground beef and cream base are done, add the cream base to the burger mixture and bring to a simmer. Stir in sour cream, and simmer until pasta is done. Serve over the hot noodles, with shredded parmesan cheese if you like.
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