The reality of this particular post is that I had a bit of ground beef that needed to be used, so I looked around in the refrigerator to see what I could possibly come up with that wasn’t a version of burgers or meatloaf. I was inspired by a half pound of mushrooms that looked delicious, and the tub of crème fraîche that was staring me down.
Ground Beef Stroganoff
1 lb. ground beef
1/2 lb. mushrooms, sliced
1 T neutral oil (I used safflower) + more if needed
1/4 c crème fraîche
1/4 c half & half
1/4 c dry white wine
1 small onion, diced finely
2 T butter
parsley, chopped finely for garnish
1 lb. egg noodle pasta, cooked al dente
2 T butter
In a medium sized saute pan, brown your ground beef (broken into large chunks) and season with salt & pepper. Once the beef is cooked through, remove from the pan and place to the side. Drain the pan, then heat a tablespoon of oil and add the onions, and cook till translucent. Add butter then mushrooms, and cook until mushrooms are wilted. Next – the wine. The mushrooms will soak up some of the lovely wine flavor! Lower the heat, then stir in the crème fraîche and half and half. Be careful not to let this boil otherwise it may curdle. Season with salt, pepper, and a dash of paprika.
While noodles are warm, toss with butter, then put into individual serving bowls. Top with ground beef sauce and parsley, and serve.