I didn't realize that I have back-to-back pasta posts this week as the recipe I shared earlier was already a pasta dish. Oh well, this week has truly been a Pasta week for us and even our dinner tonight is another pasta dish - Spaghetti Cacio e Pepe though I added some Asparagus to the mix. Obviously, this week has not been low-carb at all though partly gluten-free as hubby only eats gluten-free Pasta. But my whole family was happy with all the dishes and that's all that matters. :-)
I have been making Beef Stroganoff for several years now (though often with ground beef as it cooks quicker). It had always been one of my favorite dishes even when I was still in the Philippines. If it was offered on a menu in a local restaurant, I was sure to order it. I just love the taste, texture and its savory creamy flavor which to me really screams comfort food. And yes, perhaps like many I started making it with some canned mushroom soup!!! Yes, that's how we all start our culinary journey, right? But now that I have been a bit more confident in using wine in my cooking, particularly red wine, I thought I'll incorporate it right in and ditch the canned mushroom soup altogether. After all more authentic versions of Beef Stroganoff are often red stews with a scoop of sour cream served on top. The result is a dish with a truly robust flavor but without much alcohol, as you evaporate the wine in the process of cooking though its flavor is retained in the beef. It is truly restaurant quality and I would even dare say - truly gourmet! You simply must try it with red wine.
While it's more popular to serve Beef Stroganoff over egg noodles or other kinds of pasta here in the US, in other parts of the world where this dish is equally popular, it is often served with rice. So feel free to use either.
2 Tablespoons, Olive Oil
1 lb ground Beef
3 garlic cloves, minced
1 medium Onion, chopped
1 (up to 1 1/2) teaspoons Salt (or to taste)
Ground pepper, to taste
2 teaspoons ground Paprika
1/2 teaspoon Garlic powder
2 teaspoons Worcestershire Sauce
1/2 cup red wine*
8 oz Bella Mushrooms, chopped
2 teaspoons dried Thyme or Italian seasoning blend
1/2 - 3/4 cup Beef Broth
1/2 cup Sour Cream
12 - 16 oz Pasta (like Penne) or wide Egg Noodles
*Red wine makes a huge difference in flavor but if you can't have it, simply replace with Beef broth.
Cook the pasta or egg noodles according to package directions. While the water is boiling, heat the oil in a large skillet over medium heat. Saute the onions and garlic for a minute. Crumble the beef and cook until it's fully browned. Season with salt, pepper, paprika, garlic powder and Worcestershire sauce. Stir occasionally.
Pour in the red wine. Let it boil until it has evaporated.
Add the dried Thyme and chopped mushrooms and cook until the juices/liquid of the mushrooms have been released. Pour in the beef broth and stir in the sour cream. Simmer, while occasionally stirring, until the mixture thickens slightly roughly 5-7 minutes.
Either mix the sauce with the cooked pasta or egg noodles or top the noodles of choice with the sauce. We sprinkle some Parmesan Cheese, if we are having it with pasta so feel free to do so as well unless you're eating it with rice. :-)
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