Beef Stroganoff

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Step 1

Heat butter on medium low in a museum sauce pan until foaming subsides. Slice onion in half and then cut into thin slices. Increase heart to medium. Add onions and cook until caramelized, stirring occasionally and lowering heart as needed to prevent burning. This process can take 30-45 minutes. Though the onions are best caramelized, you can cook them normally.

Step 2

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 between and crumbly, deglazing with red wine as needed. Set aside.

Step 3

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

Step 4

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 5

Begin cooking egg noodles as directed, salting well. Add bay leaf and ground beef mixture to sauce and simmer as the noodles cook. 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 6

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

Step 7

Drain noodles. Serve with sauce over noodles.