Beef Stroganoff

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Soak dried mushrooms as directed. Reserve 1 cup of mushroom liquid.

Step 2

Caramelize the onions: Heat butter on medium low in a medium sauce pan until foaming subsides. Slice onion in half and then cut into thin slices. Increase heart to medium. Add onions and cook until translucent. Cover and cook for 20 minutes. Uncover and continue to cook, stirring occasionally until brown and beginning to become jelly-like

Step 3

Add several tablespoons of oil to a pan, When pan is heated, add impossible Beef. (Use less oil for real ground beef.) Chop meat finely. Add 1/4 cup of water if desired to help break up the meat more. Add mushrooms and cook until beef is brown and crumbly, deglazing with red wine as needed. Set aside.

Step 4

When onions are close to finishing, add thyme, grinding between fingers to release flavor. Add garlic and cook until fragrant.

Step 5

When onions are finished, deglaze with wine as needed. Add 1 -2 tbsp of butter or oil and stir in flour. Make a roux, stirring periodically to prevent burning. Let roux darken to at least a medium brown or darker, as desired.

Step 6

Add broth, 1 cup mushroom liquid and water to roux. Add ground beef mixture and bay leaves

Step 7

Begin cooking egg noodles as directed, salting well. (About 3/4 of the way through, dip a measuring cup into the pasta water and stir in 1/4 cup into the sauce.)

Step 8

When noodles are close to done, remove bay leaf, add Worcestershire sauce and then remove from heat. Stir in sour cream.

Step 9

Drain noodles. Serve with sauce over noodles.