I suppose it’s no coincidence that my blog has been filled with comfort type dishes as of late…the January blues and blahs tend to hit really hard for some reason…even living here in the Canaries where it’s sunny more often than not. I’ve always thought that my seasonal surge of depression was due to the cold grey days of Minnesota winter, but once again I am proven wrong…even though the days can be bright, here, my mood has not been. Whenever this shadow shows it’s ugly self, I find that I dive into comfort food mode, and probably a comfy robe and slippers, too. So, it’s no surprise that today’s post is about one of the quintessential winter comfort dishes…Beef Stroganoff. Being the busy (and too lazy to do dishes) mom that I am, I try to cut time corners whenever possible. Beef Stroganoff traditionally makes a big mess and lots of dishes, but not this one. I promise you every bit of the delicious flavor of Stroganoff with only one deep pan. Well, and the pasta pot, too. It’s quick, easy and hella soothing on a rough day. (so much so that I hid the leftovers from the kids so I could have them myself! Bad mommy! lol)
2 tablespoons butter
3-4 cloves garlic, minced
1 large onion, minced
3 cups chopped mushrooms
1 1/2 pounds steak of choice, cut into thin strips (or ground beef)
2-3 tablespoons flour (or cornstarch for gluten free)
3 cups beef consomme (or beef broth)
a splash of Worcestershire sauce
1/4 cup tomato puree
1 bay leaf
a few sprigs of thyme (or thyme leaves to taste)
salt and pepper to taste
1 cup sour cream (or Quark cheese or Greek yogurt)
chopped parsley to garnish
1 pound (400 grams) egg noodle pasta, prepared according to package directions
Using a deep saute pan, melt butter.
Saute garlic first, just until golden, then add onions and stir until translucent.
Add mushrooms and season with salt and pepper.
Cover and cook, stirring occasionally until mushrooms are tender and beginning to brown just a little.
Add steak (or ground beef) and toss around, browning a bit.
Add flour and give it a good stir.
Now add consomme, Worcestershire, tomato puree, bay and thyme and season with salt and pepper.
Stir to combine, then cover and cook over low heat about 20-30 minutes.
(Now is a good time to make your pasta)
Add sour cream and stir through.
Remove from heat and serve over pasta, garnished with freshly chopped parsley.