Hamburger Stroganoff

Source:  Market Pantry Egg Noodle package

5 c dried extra wide egg noodles
4 T butter divided
2 T fresh parsley chopped (optional)
1 lb ground beef
1 onion chopped
8 oz sliced mushrooms
1/4 c flour
1 can beef broth
3/4 c sour cream
2 t Dijon mustard

Cook pasta, per package directions, drain and toss with two tablespoons of butter and parsley.  Meanwhile in a large skillet over medium-high heat , cook ground beef and onions until beef is tender and onions are cooked.  Drain.  Set aside.  In the same skillet, melt remaining two tablespoons of butter. Add mushrooms, cook and stir for about 4 minutes or until tender.  Sprinkle flour over mushrooms, mix well.  Add cooked beef and onion mixture; mix well.  Add broth.  Stir in well.  Bring to boil; cook about 4 minutes or until slightly thickened.  Reduce heat to low. Stir in sour cream and mustard.   Heat gently, until warmed through.

This is not a fancy recipe.  I had another one picked out for this week's entry -- egg souffle with smoked gouda and spinach.  That recipe was filled with more interesting ingredients, the added drama of making a souffle -- much more worthy of a blogpost.  But then reality happened -- a busy weekend, a sick kid, Fall definitely knocking on the door -- and at the end of the day, I just wanted a simple comforting dinner, with no risk of not turning out well, with something that gives me leftovers to take to work.  Enter Hamburger Stroganoff.

I omitted the butter from this recipe entirely.  I didn't think the noodles needed coating, and I sauteed the mushrooms in the fat rendered from the hamburger  (grass fed organic beef, thank you very much).  Would that 4 tablespoons of butter have added an extra dimension to this dish -- absolutely.  However, to me that was not worth the added fat and calories.  The dish is still plenty rich.  Also, do not fear if the sauce appears thin -- it will thicken up significantly.  Finally, season aggressively -- this dish begs for salt and pepper.

All in all, a nice workhouse of a meal.  Something that you can put together on a weeknight, yet involves only fresh ingredients.  Definitely will add to the repertoire.