I decided to play in the kitchen this past weekend. I had seen a recipe for beef stroganoff made by Ree Drummond on the Food Network and had been planning to make it soon.
Well, story of my life, I didn't remember to buy the ingredients. I know. It's some kind of flaw in my genes, because I take a list with me every week! So I had to wing it once again and make my own recipe inspired by hers (and mostly inspired by what I had in my pantry).
1 pound ground beef
1 package mushrooms (I had baby portobellos)
2-3 carrots diced small
1/2 sweet onion diced small
Olive oil (probably used about a tablespoon)
Red wine (about 1/4-1/2 cup)--optional
1/4 cup or so of sour cream
Squirt of Dijon mustard
Dash of Worcestershire sauce
Noodles (I really, REALLY like egg noodles with stroganoff but had to use fettuccine)
Brown the beef. Then add the olive oil and toss in the carrots and onions. Cook until meat is nice and brown and vegetables are softened a bit. While cooking, start boiling the noodles.
Add in the mushrooms and cook until a bit softened. Carefully pour in the wine (if you have a gas stove, I think you're supposed to turn it off!). Also add in the Worcestershire sauce.
Cook until mushrooms are done and alcohol has cooked off and the mixture has thickened. Note to self: next time at this point, make a roux, add some milk, and make this a little creamier.
Once noodles are done al dente, drain them and toss with some butter.
Turn off the burner and move the meat to a cool burner. Stir in the mustard and sour cream. Serve over the noodles and enjoy! I ended up loving this even though it wasn't as creamy as I'm used to. Will definitely make it again. I had to go ahead and write down the recipe in a blog post so I don't forget it. :) Only, next time I will make sure I have egg noodles!