Friday, August 14, 2015

Ground Beef and Wild Mushroom Stroganoff

 I'm back to work after five glorious weeks of vacation and it's amazing how quickly the lazy hazy days of summer can fade to the background as I get back into the grind. That said, my husband and I work hard and both of us look forward to dinner together as a way to unwind. 
We like to have a glass of wine as we prepare dinner and talk about our days as we cook and eat. That said, neither of us want to cook something elaborate or difficult during the week so I've got many simple and easy recipes that come straight from the pantry.  
What I've done, though, is elevate them slightly from the everyday by adding a few special ingredients - and one of those ingredients is dried wild mushrooms. 
 Dried wild mushrooms can be purchased in just about any grocery store and come in a variety of different types. I like to buy a mixed package with chanterelles, porcini, and morels - but truly, any dried mushrooms will do, including shitake (which may be easiest to find).

I keep dried mushrooms on hand year round as a pantry staple and truly hope you'll try today's easy recipe because it's truly delicious!
I've also kept it healthier by not adding additional sodium (there is enough in the consomme), using low fat sour cream, whole wheat egg noodles, and reducing the amount of oil in the saute pan. Oftentimes recipes call for much more oil than is actually needed. My preference is to begin at a teaspoon and add more only as required.

This beautiful comfort food dinner is full of flavour, great with a tossed green salad (and a glass of red wine) and I hope you try it. If you do, let me know! As well, be sure to subscribe to follow this blog, and follow me on Facebook, Twitter, Instagram, Pinterest, and Youtube.

I upload two new recipe blogs and videos a week on Wednesdays and Fridays.

Visit the printable recipe here: Ground Beef and Wild Mushroom Stroganoff.

Or cook along with me at the Casa de Kitchen Witch on Youtube!

  • 1 lb extra lean ground beef (or ground turkey) 
  • 1 diced white onion
  • 1 tsp olive oil
  • 1 pkg. dried wild mushrooms (app 1/4 cup)
  • 2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp Herbes de Provence or thyme
  • 1/2 tsp black pepper
  • 1 tin Campbell's Condensed Consomme or Beef Broth
  • 1/2 cup low fat sour cream
  • 2 cups dried whole wheat egg noodles
  1.  Cover the wild mushrooms in 1 cup boiling water and let steep 20 minutes. Remove the mushrooms, reserve the water, and chop the mushrooms into bite sized pieces. Set aside. 
  2. In a large stainless steel or cast iron pan saute the onions and ground beef over medium high heat until fully cooked. If the ground beef begin to stick too much turn the heat down and add a little extra oil. 
  3. When the beef is cooked, add the spices, the chopped wild mushrooms, the mushroom liquid, and the consomme, and stir to get all the flavour off the bottom of the pan. Turn to medium low and let simmer until the liquid has reduced by half (about 10 minutes).
  4. Cook the egg noodles in boiling water for 5 minutes. Drain well.
  5. When the mushroom, beef sauce has reduced by half, add the sour cream and stir well until incorporated. 
  6. Add the cooked, drained noodles to the pan and toss well. 
  7. Serve garnished with fresh parsley.

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.


No comments:

Post a Comment