One-Pot Beef Stroganoff with Egg Noodles Recipe

This One-Pot Beef Stroganoff with Egg Noodles is a pretty quick recipe for a week night.

Ingredients:

• 1 tbsp olive oil
• 8 ounces (225g) brown mushrooms, stems trimmed and sliced 1/4 inch thick
• 2 tbsp unsalted butter
• 1 medium onion, small dice
• 2 medium garlic cloves, finely chopped
• 1 pound (450g) ground beef
• 3 tbsp all-purpose flour
• 1 tsp paprika
• 1/4 cup dry white wine
• 2 bouillons beef stock and 4 cups water
• 1 1/2 tsp sea salt
• 1/2 tsp ground pepper
• 4 servings egg noodles (recipe called for 8 ounces, but we used the serving size on the package)
• 3/4 cup sour cream
• 1 tbsp finely chopped parsley

Instructions:

1. Heat oil in a large pot over medium-high heat until shimmering. Add mushrooms, season with salt and pepper, and cook, stirring rarely, until browned - about 5 minutes. (Chop and dice onions and garlic during this time)

2. Transfer mushrooms to a medium bowl and set aside.

3. Reduce heat to medium and add butter. When butter has melted add the onion and garlic, season with salt and pepper, and cook , stirring occasionally, until softened - about 4-8 minutes. (Start boiling water for the beef bouillons).

4. Add the beef, season with salt and pepper, and break the meat into smeller pieces with a wooden spoon. Cook, stirring occasionally, until it's just cooked through and no longer pink - about 6-8 minutes. (Measure out flour and paprika)

5. Sprinkle in the flour and paprika, stir to coat the meat, and cook, stirring occasionally, until the raw flavour has cooked off the flour - about 1 to 2 minutes. (Measure out wine)

6. Add the wine and cook, stirring occasionally and scraping up any browned bits that have accumulated on the bottom of the pot, until almost evaporated - about 1 to 2 minutes.

7. Add the broth, measured salt, and measured pepper and stir to combine. Increase the heat to medium high and bring to a simmer. (This shouldn't take long as your stock is already hot)

8. Add noodles and reserved mushrooms along with their accumulated juices and stir to combine. Reduce the heat to medium low and simmer, stirring occasionally, until the noodles are just cooked through - about 6 to 8 minutes. (Check cooking instructions on egg noodle package)

9. Remove from the heat and stir in sour cream (our package was about 1 cup, so we just scooped out 3/4 of it - you can measure it out before if you prefer).

10 Sprinkle with parsley and serve.

Three Mushroom Risotto

Today’s recipe was inspired by Chatelaine’s Porcini-mushroom risotto. Because we didn’t have time to look for dried procini mushrooms and cremini mushrooms, we just bought white and brown mushrooms. We also saved some shiitake from Monday’s recipe to add some flavour.

Ingredients

• 4 cups water
• 2 bouillon cubes
• 3 tbsp butter
• 1 medium onion, finely chopped
• 100 g white mushrooms, sliced
• 100 g brown mushrooms, sliced
• 100 g shiitake mushrooms, sliced
• 1 cup Arborio rice
• 1/4 cup white wine
• 1/2 cup grated parmesan cheese

Method

1. combine four cups water and 2 bouillons, cover and bring to a boil, reduce heat to low to keep warm

2. melt butter in a medium saucepan over medium

3. cook onion and mushrooms until mushrooms are soft (4 to 5 minutes)

4. add rice and stir until glossy (1 minute)

5. stir in wine until all liquid absorbed (2 to 3 minutes)

6. lower heat to medium and medium-low so mixture is just simmering

7. add 1/2 cup of broth at a time until absorbed (28 to 30 minutes) - risotto should be slightly saucy but not soupy

8. remove from heat, stir in cheese

9. serve immediately with or without sriracha

Fettucine Boscaiola

This is another recipe from Kidspot. They're recipes aren't really healthy, but they're quick.

Ingredients:

• 250 g fettucine (use more or less to your preference)
• 1 tsp olive oil
• 2 tbsp margarine
• 10 slices bacon, sliced
• 4 cloves garlic, diced
• 150 g shiitake mushrooms, sliced
• half a bunch of spinach
• 1/2 cup white wine
• 250 g parmesan cheese, shredded
• 2 shallots, sliced
• 500 ml cream

Steps:

1. Start the pasta first by boiling water. Once it's boiling, follow instructions on packet. When it's ready, drain and toss in olive oil to prevent it from sticking.

2. While waiting for the water to boil for the pasta, shred the cheese (you can skip this step if you bought shredded cheese).

3. Slice the bacon and dice the garlic. Add the margarine to the pan on medium heat. Fry the bacon for a few minutes and add the garlic.

4. While you're waiting for the bacon and garlic to cook, slice the shallots and mushrooms.

5. Add the shallots and mushrooms to the pan. Add wine and cream. Add some cheese to thicken the mixture. Bring to a boil.

6. Add spinach and cook until it starts to wilt.

7. Toss the fettucine in and coat.

8. Plate and sprinkle with cheese to serve.

9. Adding some chili sauce gives it more flavour.

Beef Stroganoff

Today's recipe was inspired by Kidspot, however, we found it very unhelpful.

Ingredients:

• 400 g blade steak - they're the cheapest kind at Safeway but were sold in a huge pack. We noticed 700 g was too much for us personally, so we just used 1/3 of the package
• 4 mushrooms - it's not on the ingredient list on the recipe but it's in the instructions
• 1 onion, diced
• 1 clove garlic, diced
• 2 tbsp quinoa (the recipe called for cornflour, which we couldn't find and didn't want to buy a huge packet of anyway)
• 1 tsp ground nutmeg
• 1 cup white wine
• 1 tbsp salsa (we also didn't want to buy a big can of tomato paste for just one dish)
• 1/4 cup sour cream
• 1 cup beef stock (which we made with 1 cup water and 1/2 a beef bouillon)
• 2 tbsp flour (optional)

Steps:

1. Start your rice first, as that will always take the longest.

2. Dice the onion and garlic. Cut the steak into cubes and coat with quinoa and nutmeg.

3. Cook the onion and garlic in as much oil as you prefer on medium heat until they start browning. Then add the beef and wine.

4. When the beef turns brown, add the mushrooms. Cook until soft.

5. Add the salsa, stock, sour cream and cover to cook for about 15 minutes.

6. We found our stroganoff to be very liquid-y, so at about 14 minutes, we added 2 tbsp flour. If you like it more liquid-y, then this step is optional.

7. Serve on rice.

8. It was pretty flavourful already, but I always like a bit of extra kick in my food.