Tag: beef

Beef and Mushroom Stroganoff

I think we all know that I love a creamy, decadent comfort food. Stroganoff certainly fits that bill. It is pretty easy to cook and it makes a lot – so lots of leftovers (another thing I love). I suppose you could use whatever pasta you like, but I chose egg noodles.

I started by finely dicing 1 shallot. If you don’t have a shallot, you could substitute an onion – maybe 1/2 of a small onion.

Then I sauteed the shallot and garlic for about 5 minutes.

After sauteing the shallot and garlic, I added in the mushrooms and cook them until they were starting to get soft (these mushroom slices were pretty big, so it was about 10 minutes).

The next thing was to add in the beef. I just cooked the beef until it was browned on all sides and added in my seasonings.

Then I added in the liquids, starting with the beef stock (you could use chicken stock or vegetable stock, but the beef stock will give you a richer flavor). I love the stocks from Trader Joe’s.

After the beef stock, I added the heavy cream and worcestershire sauce and brought everything up to a boil. I allowed the mixture to cook for approximately 20-30 minutes. The sauce will reduce and thicken.

At the end, add in the sour cream and mix through well.

Toss in the egg noodles and mix through.

Beef and Mushroom Stroganoff

1 lb egg noodles
1 lb cubed beef
8 oz sliced baby bella mushrooms
1 shallot, diced finely
1 tbsp minced garlic
2 cups beef stock
2/3 cup heavy cream
1/8 cup worchestershire sauce
8 oz sour cream
1 tsp umami seasoning
1 tbsp butter
1 tsp olive oil
1 tsp salt

  • Boil egg noodles to al dente, set aside
  • In large skillet, melt butter over medium high heat
  • Add in shallots and garlic, cook for about 5 minutes
  • Add in mushrooms and olive oil, cook for another 5-10 minutes (until mushrooms start to get tender)
  • Add beef to pan and brown
  • Season with umami and salt and mix through
  • Add in beef stock, heavy cream and worchestershire sauce and bring up to a boil
  • Reduce heat and allow sauce to reduce, about 20-30 minutes – with about 10 minutes left, add in the sour cream
  • Toss in egg noodles and stir through
by Michelle

Beef and Gravy with Mashed Potatoes

This meal tastes way more complex than it is to make – thanks, in great part, to the use of a packet of Au Jus Gravy mix (if you don’t want to use a prepacked mix, feel free to make gravy as you normally would). While I didn’t put mushrooms in this dish (my youngest doesn’t care for mushrooms), it would be delicious with mushrooms.

I started with one thinly sliced onion and some garlic. I’ve said it before and I’ll say it again – most delicious things start with onion and garlic! I cooked the onion and garlic in a hot pan, with a bit of olive oil and butter. I let them cook until soft.

Then I added in the meat – I used beef stew meat and it worked great – and browned it. Then I added in the remaining butter and stirred through, before adding in the Au Jus mix and broth.

I let the broth come to a boil, then I reduced the heat to a simmer, covered the pan and allowed it to simmer for 45 minutes.

To finish the gravy, I added in some heavy cream and let it thicken. If it isn’t as thick as you’d like – you can also do a simple slurry to thicken it.

I served it over mashed potatoes (I’ve blogged about my mashed potatoes before – when I made Cheeseburger Pie – I’m very particular about mashed potatoes). You can check out the recipe for the potatoes on that blog post.

Paired with some asparagus, and it was a fantastic meal!

Beef and Gravy with Mashed Potatoes

Total prep and cooking time approx 1 hour 15 minutes

2 – 2 1/2 lbs beef tips (or beef stew meat)
1 onion, sliced thin
2 tbsp butter
1 tbsp minced garlic
1 pack Au jus gravy mix
1 1/2 cups stock
1/2 cup heavy cream
1 tbsp olive oil

Mashed Potatoes – you can find my recipe for mashed potatoes as part of this blog post.

  • In hot pan, add olive oil and 1/2 of the butter
  • Add in the onion and garlic, cook until soft
  • Add in meat and brown, add in the remaining butter and stir through
  • Add in the au jus gravy mix and then the stock, lower to a simmer – cover and cook for 45 minutes
  • Add in cream and allow to thicken (if it doesn’t thicken as much as you’d like, you can make a slurry and stir in until it is to your desired thickness)

Serve over mashed potatoes (Or rice, is you prefer!)

by Michelle