Friday, June 27, 2014

Disaster Chef: Beef Stroganoff with Wine Sauce

For my very first post on my new blog, it's back to Pinterest for some recipes.

This week I had some ground beef defrosted, and I went looking on Pinterest, the old stand-by when I can't decide what to cook. I realized that I don't think I've ever had stroganoff before, although it is apparently a staple. My family was never into the whole noodly-meat thing. They all had memories of eating it in the school cafeteria, and everyone agreed it tasted like dog food.

Nevertheless, I forged onward with my search for a recipe. I found two I wanted to try, and of course I chose the easier one first (easier for me, since I had all the ingredients).

Here's the link to it on Pinterest, and on the website Manila Spoon. Here is My Take on it:

Olive Oil for frying
1 lb ground Beef
 5 garlic cloves, minced
1 medium/small Onion, chopped
1 teaspoons Salt
Ground pepper
2 teaspoons ground Paprika
2 teaspoons Worcestershire Sauce
1/2 cup red wine (I used sweet, because that's what I had)
 8 oz Mushrooms, sliced
1 c. frozen peas
2 teaspoons Italian seasoning blend
1/2 - cup water for cooking (I didn't have beef broth)
1/2 cup Sour Cream
2-3 cups brown rice


Put the rice on to cook first. It took me just as long to make this dish as the rice took, so it all came out at the same time. Brown rice does take about 40 minutes to cook, so if you use white, adjust accordingly. While the rice is cooking, heat the oil in a large skillet over medium heat. Saute the onions for about 3-5 minutes until they are translucent, then add garlic and cook for a minute. Crumble the beef and cook until it's fully browned. Season with salt, pepper, paprika, and Worcestershire sauce. Stir occasionally.

Pour in the red wine. Let it boil until it has evaporated.

Add the Italian seasoning, frozen peas and chopped mushrooms and cook until the juices/liquid of the mushrooms have been released. Pour in the water or broth and stir in the sour cream. Simmer, while occasionally stirring, until the mixture thickens slightly roughly 5-7 minutes.

Remove the rice and stroganoff from heat. Top rice with stroganoff and a dollop of sour cream.

I did vary the recipe a bit, adding peas so it would have a little more vegetables, adding extra garlic and leaving out the garlic powder, etc, from the original recipe. But I stayed pretty close, and it turned out well. It isn't my favorite food, but it was certainly better than dog food! I am going to try the ole cream of mushroom soup variety next time, as I think I would have liked it a little more creamy. The source recipe was good, though, and the wine adds a bit of a twist. Even my son ate his whole plate of it, once he got past the less than lovely appearance. He promised to try it to be polite, and then ate up the whole thing. Around here, that qualifies as a success!

Recipe: 5 spoons of goodness
Product: 3.5 spoons of goodness


  1. Good idea! I will try this recipe - just without the peas, since I never have those. I haven't made stroganoff in years, though I do like it. I would probably use more sour cream, and definitely not "sweet" red wine! :-) I always have so many shitakes I'm always trying to think of ways to use them up....

  2. I'm not sure ours was sweet anymore, since it's been open since Christmas, lol. But it wasn't vinegar, so I used it anyway!