My Favorite Beef Stroganoff

Servings: about 6-8 Writing a recipe for something I just make is tough, since I really don't measure anything or pay attention to total prep or cook times, or give much thought to the individual steps involved. I'm not really sure how long this takes- I've never timed it- but I think maybe around half an hour. The stated times are my estimates. Your mileage may vary. I use one large pot for the pasta, plus one medium pot or large, deep sauce pan for the sauce.

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Step 1

While bringing salted water for the pasta up to boil, brown ground beef over medium/ medium high heat, breaking into bite-sized or smaller pieces. I don't drain the fat from mine, because I like the flavor it adds, but if you want to, you can remove the beef to a paper-towel-lined plate, drain off the grease and return the beef to the pan.

Step 2

Now is the point, if you're using them, to add the shallot, mushrooms with their liquid, and riced cauliflower to sneak in some extra veg. Reduce heat to medium low and cook until shallots are translucent, stirring occasionally, scraping the bottom of the pan to deglaze and incorporate all that delicious fond flavor. If not using the veg, just use a little water or beef or vegetable broth (¼ cup or so) to deglaze the pan.

Step 3

Add the onion and garlic powders, salt (just a little, or skip altogether at this point. You can always add more at the end if needed), white pepper, Dash, and parsley. Stir in and cook another minute or so. Reduce heat to low.

Step 4

Hopefully your pasta water is boiling at this point. Put the noodles in, stir well to get them moving while the water comes back to a boil, to prevent them from sticking, and set a timer to 3 minutes short of package cooking time directions to cook the noodles to very al dente. They'll finish cooking in the sauce. I love the thick, hearty texture of Amish Homestyle Noodles, but I've also made this with pappardelle, extra wide egg noodles, farfalle, and even fusilli.

Step 5

While the noodles are cooking, add the cream of mushroom soup, the sour cream, and the ranch powder to the beef mixture. Combine (stir, mash, whatever you need to do) until smooth.

Step 6

Give the noodles another stir, and start testing doneness a minute or so before the timer goes off. As soon as they aren't crunchy in the middle, but are still very firm, reserve a cup or two of the cooking water, drain the noodles, and add them to the sauce. OR, if your sauce pot/ pan isn't big enough to accommodate the noodles, pour the sauce into the pot with the noodles to finish. If you don't want to combine the noodles and sauce, you can instead cook the noodles to preferred doneness, drain, add butter so they don't stick together, and serve as a bed with a good amount of the sauce on top and a sprinkle of garnish.

Step 7

Turn off the heat. Stir to mix, adding reserved pasta water a little at a time, if needed, to keep the consistency silky and creamy, and prevent it from getting too thick and sticky. *Skip this step if keeping the noodles and sauce separate.

Step 8

Taste test and add salt, if needed, or any of the seasonings you think it needs more of, to your satisfaction. Garnish with parsley and/ or chives, if desired, and serve.