October 20, 2009 | Meat & Poultry, One Dish Meals, Pasta & Pizza
OK, this post is for all of you who are feeling challenged in putting something decent on the table for dinner while you’re running around dealing with work, carpool, sports, or whatever else demands your attention in the late afternoon. If you’re tempted to just pick up some fast food instead of cooking, please don’t! Here’s an entree that’s easy, delicious, and cheap – and can be put on the table in less than 30 minutes. Serve it with a side salad and call it a night!
I have a more formal version of beef stroganoff that I make that uses sliced steak and incorporates sherry into the dish, but frankly this quick version with ground beef really measures up quite nicely.
A traditional stroganoff has sour cream stirred in at the end, but I like the look of serving it dolloped on top. If you have some fresh thyme still growing in the garden, throw on a few leaves for color and flavor. If you don’t, no worries!
Easy Beef Stroganoff
The addition of a small amount of demi-glace really enriches the depth of flavor in the sauce.
1 tablespoon extra virgin olive oil
1 large onion, chopped
12 ounces mushroom caps, crimini or white button, quartered
1 pound ground beef, extra lean
2 tablespoons flour
1 can beef stock
1 teaspoon demi-glace
salt and pepper, to taste
8 ounces pappardelle pasta, cooked and drained
4 tablespoons sour cream, optional
1 teaspoon fresh thyme leaves, optional
Heat oil in a large skillet over medium high heat. Add onion and mushrooms and cook until mushrooms are golden brown and water has evaporated, about 8 minutes. Add ground beef and cook, breaking apart with a spoon, until beef is browned. Add flour and stir together for 2 minutes to cook out raw taste from the flour. Add stock and demi-glace and stir until thickened. Salt and pepper to taste. Serve over pappardelle pasta or egg noodles and top each serving with a dollop of sour cream and a sprinkling of fresh thyme leaves.