Hi.

My name is Catherine Courtney and I am a Nashville Native with a penchant for culinary creativity and epic travel adventures.  I'll admit... I also have a slight obsession with handbags. 

Beef Stroganoff Texas Style: Exploring the Pastabilities!

Beef Stroganoff Texas Style: Exploring the Pastabilities!

I don't know about the rest of you, but it's FINALLY starting to get cold in Nashville. Queue the boots, sweaters and fur vests. HOORAY! :) Ever since I was a little girl, one of my favorite fall comfort dishes was Beef Stroganoff. Something about the creaminess of the sauce with the mushrooms and beef that makes me melt!  To celebrate the crispness in the air, I wanted to share my recipe for this fall dish. I was fortunate enough to be introduced to the wonderful folks at Gourmet Texas Pasta and thought I might spice it up a bit.

Ingredients: ( Serves about 4 people) 

  • 1 lb of thinly sliced beef (I typically go to Whole Foods and have them cube the beef)
  • 10-12 oz of fresh mushrooms (I recommend using a mixture of bella and shitake)
  • 1.5 cups of Beef Stock (divided)
  • 5-6 cloves of garlic
  • 2 tbsp of Worcestershire Sauce (You can always be generous with this one)
  • 1 tbsp of Butter ( I perfer Kerrygold- adds to the richness of the dish)
  • 1.5 cups of beef broth
  • 4 tbs flour
  • 1/2 cup of sour cream
  • 3/4 of a block of cream cheese
  • 1 bag of Wild Mushroom Fusilli from Gourmet Texas Pasta

In a large skillet, brown the beef using a bit of olive oil. Add 2 large cloves of garlic (minced) and a bit of salt to taste.  I always add a dash or two of Worcestershire sauce to give it a little bit more flavor. It shouldn't take terribly long to brown as you don't want it to be overly cooked or it could make for an extra chewy dish. Once browned, remove and set aside. 

Keeping your heat low, add 3 cloves minced garlic, butter, and mushrooms.  I LOVE mushrooms, so I use more than most recipes, so use your discretion. Once the mushrooms are lightly sauteed, which shouldn't take more than a few minutes, add your beef back to the skillet along with 1 cup of beef stock. This should simmer for 10-15 minutes.  Stir often.

While your beef and mushrooms are simmering, take the other 1/2 cup of beef stock and whisk in the flour.  This will make a nice little thickening agent, creating the perfect consistency for the stroganoff. Once well mixed, stir into the mushroom and beef mixture allowing all of the flavors to mesh for 5-10 minutes.  Make sure you are actively stirring as the sauce will begin to thicken. Finally, add your sour cream and cream cheese making your sauce rich and delicious. Note:  If you aren't a huge fan of cream cheese, you can use sour cream instead. The creamier the better for this girl! Again, make sure you are stirring consistently and over low heat, if not you may have one sticky mess on your hands.

Conventional Beef Stroganoff  is served over boring old egg noodles, but didn't I mention to you how much I loved mushrooms?  I thought so :)  Instead of following the rules, I decided to "explore the pastabilties" and use Wild Mushroom Fusilli from Gourmet Texas Pasta. So if you haven't heard of Gourmet Texas Pasta, do yourself a favor and click on the link and throw a few different pastas in your basket. Made with real herbs and vegetables, each noodle is packed FULL of flavor.  I could have just as easily tossed this in some olive oil and topped it with a bit of parmesan and had a fantastic meal. Total game changer.  The wild mushroom pasta was the perfect compliment for the stroganoff.  I am now officially in a food coma!

I want to thank Gourmet Texas Pasta for partnering with me on this post!  Swing by and check out their site!  Perfect gift for the foodies in your life! 

 

 

 

 

 

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