Savory Stiletto
Steaming Up The Kitchen…
Round One with Beef Stroganoff
December 18, 2012With my pregnancy now heading into the 2nd trimester…what? You didn’t know I was pregnant? It’s because I did such a great job hiding it by not blogging. Otherwise, my constant cravings for nachos with chicken nuggets, white toast with munster cheese, and frosted flakes would have obviously given it away.
Anyway, heading into the 2nd trimester is leaving me with some extra energy, energy that I don’t want to waste cleaning house, still renovating, or working out. Nope, this girl (and the growing little nugget) is saving her energy for cooking. Good old fashioned stick to your ribs dinners. I’m sure Big isn’t too happy about that, especially since our wedding…wait, you didn’t know I was getting married either? Sorry, didn’t mean to keep you in the dark!
So we’re getting married…in like 5 minutes. Okay, in like 2 weeks, but regardless, I haven’t asked much of Big for this cocktail party that we’re getting married at, but I did request he wear a suit. No tie, just a suit. Just typing that makes me think of James Bond and get all warm inside. However, with my hearty cooking, that suit might be a little bit of an issue, so hopefully after tonight, the baby will start craving salad. Hah, doubtful!
Since I can only savor this with water or sparking juice, you go ahead and savor this beef stroganoff with a glass of red wine. Please! I’m begging you! Someone has to!
Beef Stroganoff
(adapted from Ad Hoc)
- 1 lb grass-fed ground beef
- 1 tablespoon butter
- 1 medium sweet onion, diced
- 2 cloves garlic, minced
- Salt & Pepper to taste
- 8 ounces sliced mushrooms
- 1 tablespoon dried thyme
- 2 cups half & half
- 1 cup skim milk
- 1/3 cup 0% fat Greek yogurt
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 ounces sliced crimini mushrooms
- Salt & pepper to taste
- Wide egg noodles
- 2 tablespoon butter
In a large dutch oven, melt the butter over medium low heat. Add the diced onion and minced garlic and sauté for about 5 minutes, or until the onions are translucent. While they onions are cooking, puree 8 ounces of mushrooms in a food processor. Add to the translucent onions and season with salt and pepper and cook until all of the liquid is evaporated, about 5-10 minutes. Add the half & half, skim milk, and thyme. Bring to a boil, then reduce the heat to low and simmer for about 35 minutes, or until the mixture has reduced by 1/3.
While the sauce is thickening, cook the ground beef in a pan over medium heat. Season with salt and pepper and set aside.
In another pan, heat 2 tablespoons of butter and 1 tablespoon of oil. Add the mushrooms, season with salt and pepper, and brown without stirring for about 3 minutes. Flip and brown for an additional 1-2 minutes. Set aside.
When the sauce has thickened, heat the sauce on medium low and stir in the Greek yogurt. Add about 3/4 of the mushrooms and the ground beef and keep the sauce warm on very low heat.
Cook the noodles according to package directions and drain, keeping about 1 cup of the cooking liquid.Toss the pasta with the 2 tablespoons of butter and the sauce. If the sauce seems thick, add some of the pasta water. Arrange the pasta in a large bowl or on a platter and top with the remaining mushrooms.
My thoughts: Apparently, the baby doesn’t love mushrooms, which is unfortunate because this entire dish is mushrooms. Not to fear, Big at all the mushroom chunks and I happily inhaled the rest of it! This was without a doubt the most satisfying pregnant meal I’ve had to date! I can’t wait to keep you posted on the rest of the crazy stuff I dream up….meatloaf tacos anyone?
This entry was posted in Baby Baukovic, Beef, Main Dish, Winter Favorites. Bookmark the permalink. ← Tacos? I love tacos! Not-Tails →One Response to Round One with Beef Stroganoff
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