The recipe for Beef Stroganoff has a thousand variations and this one is fancy enough for a dinner party but easy enough for a week-night meal. It is rich, hearty, and all homemade.
Beef Stroganoff with Homemade Pasta
Homemade pasta for 4 people
1 lb. Tender beef chunks
1 large shallot, sliced finely
4 cloves garlic, chopped finely
1 Tbsp Olive oil
2 Tbsp butter
1 cup beef broth or stock (from making beef or store bought)
1 tsp smoked Paprika
1 Tbsp dijon mustard
1/2 cup sour cream
Finish with Crème Fraîche and chopped chives.
Slice one large shallot and several cloves of garlic. Saute in a large heavy pan in a Tablespoon of oil and a Tablespoon of butter until soft, about 5 minutes. Do not let brown. Add another Tablespoon of butter and add the roasted mushrooms. Cook for another 2 minutes. Add a Tsp. of Smoked Paprika and a dollop of Dijon mustard. Stir and cook out the Paprika for a minute. Add about 1 cup of beef broth (that is usually what I have left when I make my tender beef bits, but you can use a container of beef broth or stock as well.) Add tender beef chunks to pan. Reheating them if necessary. If not, then proceed to turn down the heat and add 1/2 cup of sour cream. Stir until combined. Let simmer lightly while you cook your pasta, which only takes a minute. Sauce will reduce a bit. Add pasta to pan, stir carefully to combine. Dish with tongs, making sure you get a bit of everything in each dish. Dollop with a generous spoonful of Crème Fraîche and chopped chives. Serve with a crusty loaf of bread and a salad. Serves 4
1/2 Cup All-Purpose Flour
Place flour on board. Make a broad well in center. Crack eggs into well. Start mixing carefully with fork, collecting flour along the way. Keep going until the dough can be handled with your hands. Use a metal scraper to pull all the stray bits back into the dough. Have a 1/2 cup of flour handy as you will need more to adjust the moisture in dough. It should not be sticky, just smooth. Then Knead. Knead a full ten minutes. Next, wrap in plastic and let sit at room temperature to rest for at least one hour. Now to form the pasta, cut dough in half. Roll out until very thin. Use a dusting of flour to keep dough from sticking. Use a knife or pizza cutter to cut approx. 1″ strips. Hang on pasta dryer if one is available or toss into little nests, making sure pasta is still dusted with flour and won’t stick together. Place into a large pot of water that is heavily salted. Cook for 1 -2 minutes, which really depends on how you like your pasta and how thick it is. Try some after a minute and go from there. Remember though, it will continue to cook a bit because I’m placing it directly into my Stroganoff.
Tender Beef Chunks
1 lb. chuck roast or boneless short ribs, cut into 1″ cubes
2 Tbsp vegetable oil
3 stalks celery
1 large onion
2 cups beef broth or stock
Coarse Kosher salt & freshly ground pepper
3 bay leaves
a bunch of fresh Thyme (or tsp dried)
In a large heavy pot with cover, sauté vegetables in 1 Tbsp oil until soft and browned, salting along the way about 5 minutes. Remove from pan. Add other Tbsp of oil. Make sure it is very hot. Salt & Pepper meat. Add meat chunks being careful not to overcrowd the pot. If your pot is too small, do in two batches. Brown well. Add veggies back into pot. Add beef broth. Add herbs. (I like to add the entire branch of fresh Thyme and then fish it out after it’s done cooking). Bake in 300 oven for at least 2 hours, or on stove top very low heat (just simmering) for same time. You could also transfer everything to a slow cooker and cook for 4-6 hours on high.