Last week was crazy because we were expecting a massive blizzard to hit our area. When I say massive I'm talking almost 3 feet of snow! I hit the grocery store early because I knew people would definitely come running to stock up on the essentials like bread, milk, eggs etc.... That's the typical reflex when snow is about to hit our area.
I also was a little excited about the storm because I knew it was a great time to cook for the family while we were snowbound. I thought of hearty meals and one meal was Spicy Beef Stroganoff. I ran to the store the day before the storm hoping to buy the ingredients I need for the stroganoff. I was amazed when I walked inside the grocery store... there was not one loaf of bread, the milk case was empty, no eggs, etc... I was lucky to get a pack of beef. Then, I set out to look for the egg noodles. I seriously did not think that it would be a hot commodity item. I guess I was wrong, because the pasta shelves were all bare too. So I decided not to make my stroganoff and just make some stew with the beef.
Saturday while the storm was at it's full strength, my son said he wished I would just make the Beef Stroganoff for lunch. So I looked at my pantry and found Farfalle pasta (aka bow-tie pasta). I decided that the blog photo didn't need to look perfect and went with it. The beef stroganoff was amazing and my husband and son were so happy that I had changed my mind and used the farfalle pasta instead of waiting to get egg noodles. Hey, it worked out in the end and it all tasted yummy.
We finally dug out from under all that snow after spending 6 days stuck at home. The weather is warming up this weekend.. Yay!! Please melt that snow mother nature and bring spring a little earlier this year because we could all use it!
Spicy Beef Stroganoff
Recipe by Ramona from Kitchen Simmer
2 1/2 pounds of boneless beef chuck cut into large bite-size pieces
salt and black pepper (to season beef)
1/2 cup A/P flour
8oz sliced white button mushrooms
1 large onion
2 carrots sliced
2-3 jalapeno peppers sliced
red chili flakes to taste
1 tsp granulated garlic
1 tsp dried thyme
1 tsp onion powder
2 Tbs Worcestershire sauce
2- 2 1/2 cups chicken or beef broth
1 cup frozen peas
1/2 cup sour cream
salt and black pepper
Hot Butter Noodles:
1 package of egg noodles (or any pasta you choose)
2 heaping Tbs of butter or margarine
salt and black pepper to taste
1 tsp minced fresh or dried parsley
Cut beef and season well with salt and black pepper. Then dust with a/p flour. Shake off excess flour. In a large pot with 3 Tbs of canola oil on high heat, add coated beef cubes and brown well.
Once beef is browned well, add the sliced mushrooms. Brown mushrooms with beef for 2 minutes. Then add onion to the pot and cook with a little salt and black pepper for 2 minutes.
Next add the carrots, jalapeno, garlic powder, onion powder, dried thyme and red chili flakes. Saute all ingredients well. Then add the Worcestershire sauce and 2-3 cups of stock (beef or chicken). Once liquid is added, scrape the bottom of the pot well. Lower heat to medium low and place a lid on the pot. Cook for 60 minutes. Check beef every 20 minutes and stir to make sure nothing is sticking to the bottom of the pot. Note: I started with 2 cups of stock and the last 20 minutes add the other 1/2 cup of stock because I needed more liquid.
Add frozen peas 2 minutes before you turn off stove. Stir well and heat the peas through. Then turn off the stove and add the sour cream. Stir well
Taste for seasoning and serve with buttered noodles. To make buttered noodles, cook noodles in salted water as directed, then drain and add 2 heaping Tbs of butter/margarine, some minced parsley (fresh or dried), a little salt and black pepper. Serve together. Enjoy.
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