This is an updated version of a classic American dish, Beef Stroganoff. A creamy gravy tossed with fresh mushrooms and beef and served over egg noodles is a hearty, comforting dish that is made with wholesome ingredients you can feel proud to serve your family or friends.
Now while these foods are not even close to the foods I grew up eating, I know how much I cherish and crave dishes from my past, and I want to recreate the dishes that my husband on rare occasion craves.
I just want to make them better.
Better tasting AND with better ingredients.
Thankfully, my hubbie agrees that my sauces put any can or box to shame but still capture the essence of a dish that he used to love. And as he states, he would probably have a hard time choking down the processed version of his favorite foods now. I have corrupted him! In fact I have corrupted him SO much that after he tried to eat his favorite packaged snack by the name of Little So and So, he threw it away! Shame on me 🙂
So back to the homemade version of Updated Beef Stroganoff with Homemade Gravy.
Good news for all of you hooked on canned cream of mushroom in your beef strognoff: This is nearly as fast and 10, I mean 100 times better!!
- The first step is start by sauteing mushrooms. I prefer a mixture of baby creminis and baby portabello mushrooms for the best meaty flavor.
- Then you create a roux. This sound fancy, it is NOT. you are simply adding flour and liquid to the fat you sauteed the mushroom in and creating a creamy base to build your gravy from.
- Once you have created this mixture, you will simply mix with additional stock and milk, browned beef, and let simmer away on the stove or place in your slow cooker on low–the choice is yours.
- To finish off the meal, my choice is dish the sauce generously over whole wheat egg noodles that have been cooked and tossed with a bit of butter and salt, but mashed potatoes are a great base as well.
My tips and tricks:
- I use mushroom stock for my gravy. You can buy mushroom stock, or you can make your own by soaking dried mushrooms in hot water overnight and using the reserved liquid. (Then you just dice those mushrooms up and use in place of fresh mushrooms if desired. Or skip the mushroom broth and use beef broth to compliment the
- I add a dry red wine to the cooking liquids for additional depth of flavor–but can be left out with great results.
- Use any cut of beef you like, just be sure to brown the meat before adding to the sauce. I used ground beef because it was quick cooking, but stew meat or sirloin chunks are great–just be sure to adjust the cooking time to cook until the meat is tender (I find this happens best in the slow cooker.)
- When using ground beef, you can add the ground beef to the mushrooms while they are sauteing so that you can skip dirtying another pan to brown the meat.
So now you have no excuses–this dish comes together nearly as quick as you opening up a can of cream of mushroom and the taste is of no comparison. Trust me, this WILL be your new comfort food go-to and will be one you can feel good about eating!
- 2 tablespoons butter
- 1 cup diced baby portabello and cremini mushrooms
- 1 teaspoon thyme
- 2 teaspoons salt, divided
- 1 teaspoon pepper
- 1 clove garlic, minced
- 1 teaspoon onion powder
- 2 tablespoons flour
- ½ cup dry red wine (or ½ cup additional stock)
- 1 cup milk, divided
- 1½ cups mushroom or beef stock
- 1 pound lean ground beef.
- 1 package whole wheat egg noodles for serving (cooked)
- Melt butter in heavy bottomed stock pan over medium heat. Add mushrooms, thyme, garlic, 1 teaspoon salt, pepper, onion powder and saute until mushrooms are beginning to soften--about 5 to 7 minutes. You can also add raw ground beef at this point and allow the beef to cook as mushrooms do.
- Add flour to pan and stir to coat. Allow to cook for 1 additional minute.
- Deglaze pan with wine and bring to a boil, whisking to incorporate flour into liquid. Add ½ cup milk and whisk well until mixture is quite thick.
- Add remaining stock and milk. Bring to a boil, then reduce to simmer. Add meat (if not already in pan) and cover. Allow to simmer for 20 minutes until flavors are well married. Taste and season with additional 1 teaspoon of salt if needed.
- Serve over egg noodles that have been cooked and tossed with 1-2 tablespoons butter.
What was your favorite childhood meal?