It’s been ages since I last posted a recipe! This has quickly become one of Kale’s favourites so I thought I’d post it and share. Next time we make it, I’ll grab a picture and update this post.
Corner Cutter Beef Stroganoff:
I ran across some egg noodles on sale at the grocery store and then spied a decent deal on a quick fry steak. I have a vague recollection of a dish sort of like this growing up, but made with ground beef. Basically, it is a straight up simple pasta dish, takes about 20 minutes to prepare, and is pretty cheap. Kale is not a huge fan of the cooked mushrooms, so I leave a small portion of them out (he’ll gobble mushrooms raw but EW COOKED) to “dress” his plate with afterward, but he LOVES being in charge of slicing the mushrooms and I love that he can help with this.
- 1 Package Broad Egg Noodles
- 1 small lean steak, cut into thin strips
- Sour Cream (I often use Cream Cheese as we always have that but don’t always have sour cream, you could probably also use yogurt)
- Possibly milk to thin it out
Take your time to slice up your mushrooms and onions. We actually use a gadget like this so that they are consistently the same thickness and because Kale can do this task all on his own.
I use my mini food processor thingie to whiz up the onions crazy small.
Put some butter in the pan and fry the onions and mushrooms slowly until they are as cooked as you like them to be. This is also a good time to get your water boiling for your egg noodles.
Meanwhile, prepare your sliced beef! I douse the beef in flour and make sure it is well distributed all over each piece.
Add another blob of butter to the pan, and once melted, add your floured beef slices into it. Fry them up until they are as cooked as you like it. I prefer my meat really rare, but the others in my house like medium, so I usually reserve a handful of slices for about 5 minutes and then drop them in so that there is a mix of doneness to please everyone.
Put your noodles on to boil and set a timer based on the package directions. The ones I buy say done in 9 minutes.
The butter will be absorbed into the flour, and you’ll have a goopy looking mess. Here’s where you add your sour cream / yogurt / cream cheese and stir until well blended. I find if I am using cream cheese, it gets too thick so I then add a few tablespoons of milk to smooth it out – you want reasonably runny. Add salt and pepper to taste.
Strain that pasta and put them back in the noodle pot – you need to area to mix in. Dump all the saucy beefy goodness into the pot and mix it all up! You might need to add a bit more milk if it isn’t saucy enough.
Dole out into dishes and enjoy hot! For variation, you can add some green beans or peas on the side or right into the mix.