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Beef Stroganoff With A Difference

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Ingredients
  Lean ground beef 1 Pound
  Vegetable oil 1 Tablespoon
  Unsalted butter/Margarine 1 Tablespoon
  Onions 2 Medium, peeled and diced
  Shallots 2 , peeled and minced
  Fresh mushroom caps 1⁄4 Pound, sliced
  Minced fresh tarragon/1 teaspoon dried tarragon 1 Tablespoon
  Beef broth 1⁄2 Cup (8 tbs)
  Dijon style mustard 1 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Medium egg noodles 4 Ounce (Uncooked)
  Zucchini 1 Small, grated
  Salt To Taste
  Black pepper To Taste
  Dairy sour cream/Light sour cream 1⁄4 Cup (4 tbs)
  Minced fresh chives 1 Tablespoon
Directions

Shape beef into oval patties, about 4x3x3/4 inches.
Heat oil and butter in a large, heavy-bottomed skillet over medium heat.
Add beef patties and cook 4 to 5 minutes on each side for medium rare.
Remove with a spatula and keep warm.
Add onions and shallots to drippings in skillet.
Cook 2 to 3 minutes, stirring occasionally, until browned.
Stir in mushrooms; cook 2 minutes, stirring frequently, until soft.
Add tarragon, broth, mustard and 1/4 teaspoon pepper; cook 2 minutes.
Meanwhile, cook noodles according to package directions; add grated zucchini 30 seconds before draining the noodles.
Drain noodles and zucchini.
Season to taste with salt and pepper.
Keep warm.
Remove mushroom mixture from heat; add sour cream and mix well.
Taste and adjust seasoning, if necessary.
Place cooked noodles and zucchini on a platter; top with beef patties.
Spoon mushroom sauce over all.
Garnish with chives.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Beef

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