Throwback Thursday and Beef stroganoff
Throwback Thursday again!
This week I am throwing back to my really young years and my mom’s homemade beef and noodles! They were the best. I would come home from school and the table would be covered with noodles drying for dinner that night.
Mom cooking dinner for us was a treat. She worked nights as a cook in a restaurant. Her beef and noodles were amazing. Family always came for dinner or even leftovers. She doesn’t make it anymore, her health isn’t the best. It was such a hit, we all loved them. I added the egg noodles separately as this would have been WAY to long! Here it is
I still make my mom’s noodles. We have them with turkey and chicken soup among other things. Our favorite for the noodles is beef stroganoff. I hope you enjoy the recipes as much as we do. Hopefully these recipes will bring memories for your family too!
WARNING: SUPER TENDER MEAT!!!
So here goes my version of beef stroganoff:
Ingredients
Beef roast about 2 lbs (I get whatever is on sale, this week was shoulder roast)
2-4 tablespoons olive oil
About 3 cups water
1 tablespoon beef base
1/3 cup worchestshire sauce
16 ounces mushrooms (one big pack of any kind, I used one small white and one small baby bella)
1 large onion
16 ounce sour cream
Few tablespoons of flour
Few tablespoons butter
Directions:
Cut roast into bite size chunks. Pour olive oil in pan and heat on high. Once oil is hot and starts to ripple add small amounts of the beef and cook until the meat browns. This was really hard for me when I first started cooking. If you lightly wiggle the meat with tongs it will freely move when its browned. If it’s not it will be stuck, let cook a little longer. Remove from fry pan into a dutch oven of large pot. Browning the meat helps it hold together later, it will be so tender it will want to fall apart.
The charred parts hold it together.
Now chop the onion and cook it. You may need more olive oil in the pan. Cook these in the same pan as the meat. When browned and slightly translucent remove to large pot. Do the same with the mushrooms, cooking them in the same pan and placing in large pot. Save the grease and pan for a step later.
Next use about 3 cups of water to completely cover the meat mixture. Stir in the beef base. Bring it to a boil and let it simmer on low for an hour. Stir in the worchestshire.
Now to make the Roux.
Using the pan that the meat was cooked in, melt the butter on med-high heat; next stir in enough flour to make a slightly runny paste. (You can add more butter or flour if you mess it up) Let it cook a minute and slightly brown the flour. (Mine is a little to browned from using a cast iron skillet , if you use Teflon it won’t brown as much)
Stir in the Roux (fat and flour) into the wet meat. Continue to cook on low stirring frequently until thickened. If it’s not thickened enough make more roux and add it.
Next is folding in the sour cream.
Folding is just gently stirring.
Sour cream is kind of fluffy and you want it to stay that way.
The recipe for My Mom’s Homemade egg noodles is HERE
Serve over my moms homemade egg noodles or gently stir them in. Serve immediately!
- Beef roast about 2 lbs (I get whatever is on sale, this week was shoulder roast)
- 2-4 tablespoons olive oil
- About 3 cups water
- 1 tablespoon beef base
- 1/3 cup worchestshire sauce
- 16 ounces mushrooms (one big pack of any kind, I used one small white and one small baby bella)
- 1 large onion
- 16 ounce sour cream
- Few tablespoons of flour
- Few tablespoons butter
- Cut roast into bite size chunks. Pour olive oil in pan and heat on high. Once oil is hot and starts to ripple add small amounts of the beef and cook until the meat browns. This was really hard for me when I first started cooking. If you lightly wiggle the meat with tongs it will freely move when its browned. If it’s not it will be stuck, let cook a little longer. Remove from fry pan into a dutch oven of large pot. Browning the meat helps it hold together later, it will be so tender it will want to fall apart.
- The charred parts hold it together.
- Now chop the onion and cook it. You may need more olive oil in the pan. Cook these in the same pan as the meat. When browned and slightly translucent remove to large pot. Do the same with the mushrooms, cooking them in the same pan and placing in large pot. Save the grease and pan for a step later.
- Next use about 3 cups of water to completely cover the meat mixture. Stir in the beef base. Bring it to a boil and let it simmer on low for an hour. Stir in the worchestshire.
- Now to make the Roux. Using the pan that the meat was cooked in, melt the butter on med-high heat; next stir in enough flour to make a slightly runny paste. (You can add more butter or flour if you mess it up) Let it cook a minute and slightly brown the flour. (Mine is a little to browned from using a cast iron skillet , if you use Teflon it won’t brown as much)
- Stir in the Roux (fat and flour) into the wet meat. Continue to cook on low stirring frequently until thickened. If it’s not thickened enough make more roux and add it.
- Next is folding in the sour cream. Folding is just gently stirring.Sour cream is kind of fluffy and you want it to stay that way.
- Serve over egg noodles or gently stir them in. Serve immediately!
