I can remember having stroganoff every so often, growing up and it was amazing. My mom makes some of the best stroganoff hands down and she’s probably shaking her head as she’s reading this because “it’s so easy to make!” Yes, and it’s delicious. Now that I’m on my own and happen to have this amazing food blog that I need to make food in order to support, I knew the time had come to venture in making my own. For the longest time, I had been dreaming of making an incredible beef stroganoff from scratch. But it wasn’t going to be any ol’ stroganoff, no. It was going to be and incredibly mushroom-y beef stroganoff. And it was going to be amazing. And it is.
One thing you have to know about me is that I love mushrooms. I really loooooooooove mushrooms. I’m always down to trying a new variety and am always on the lookout for a dish with mushrooms in it (have any of you tried lobster mushrooms?! Ah-mazing!). Now one of my secrets to finding a variety of mushrooms without having to look all over town and spend a small fortune on them is to visit your local Oriental/Asian Market. The one that I went to in order to make this dish, easily had 10 different varieties of mushrooms and I paid only $5 for 4 of them. It was fantastic and it was the first step in making this vision of mine come true.
I chose to use Sherry wine as my liquid to deglaze my pan every time I sautéed a batch of mushrooms because I feel like the flavors pair really well together. However, you can also use beef stock or a simple mushroom stock would do nicely as well.
A note about cooking mushrooms: you have always heard to not crowd the pan when cooking mushrooms. Absolutely yes! The reason being is that mushrooms will begin to steam themselves instead of getting that beautiful caramelized color if there are too many kids playing at the same time. It is a bit time consuming this way but you end up with a better result if you do so. At the end of cooking each batch, I just pulled the cooked mushrooms aside and worked on another batch.
Stroganoff was typically served over rice, historically speaking (did you know that?!) but most of us have had it served over egg noodles and I totally think this is the way to go! I chose to make my own pasta and it yielded a fantastic dish! If you want to learn how I make my pasta from scratch, you need to read this post! You can definitely cut your pasta into fettucine but I cut mine into pappardelle strips which held up better, I think, to the weight of the stroganoff.
Have a ball with this dish. It’s soul warming, it’s filling and you can definitely enjoy it as a date night dinner! It’ll definitely be a great impression. Let me know how you like my take on this classic dish!
- 3 pounds various mushrooms I used cremini's, brown beech, button, and oyster mushroooms
- 1 each shallot minced
- 1/2 pound ground beef
- 1/4 cup cream
- To taste salt and pepper
- Sherry wine for deglazing
- 8 ounces egg pasta
Sautee mushrooms, being careful to not crowd the pan and working in batches, over medium heat. Season each batch once they are done cooking and set aside on a paper towel- lined plate.
Once mushrooms are cooked, sautee shallots until translucent and deglaze pan with sherry. Allow to reduce.
Add ground beef and begin to brown.
Bring a medium sized pot to boil and salt the water liberally. Cook your pasta (if using dried pasta, cook for 7-9 minutes. If fresh, cook 3-5 minutes).
Add mushrooms and cream to beef in pan and warm until hot. Season with salt and pepper.
Serve over cooked pasta, garnishing with parsley and chopped fresh thyme.
*Do not fear if you want to make this a vegetarian dish. Omit the beef and use a bit more mushrooms for a delicious vegetarian option!