Thursdays Are For Cooking!

| May 6, 2021

This is one of those classic dishes that, on a cold, rainy day, just make you wish you’d come in from the cold a lot sooner.

It is quite chilly here in my kingdom, with rain and the outdoor temps in the very, very low 50s, if that, and I still have the furnace running – and it’s the first week in May! Once in 20 years, it’s quirky weather. If it stays like this, it’s something else, maybe a warning. We’ll see.

Anyway, enjoy this good dish, add the tabletop stuff like freshly-baked crusty bread, a tray full of small veggies like radishes and green onions and celery (after you cut it up), and throw in a good dessert, some drinks appropriate for the weather in your AO, and good conversation.

And don’t get into fights over what is going on in WDC: this, too, shall pass, no matter what.

Beef Stroganoff

Source: Geoffrey Zakarian At Food Network

Link to recipe is below:


1 tablespoon canola oil

4 tablespoons unsalted butter

1 1/2 pounds beef stew meat, cut into thin strips about 2 inches long and 1/2 inch wide

2 cups button mushrooms, sliced

2 cloves garlic, minced

1 medium Spanish onion, sliced

2 cups beef stock

2 tablespoons soy sauce

2 tablespoons grainy mustard

1 bay leaf

4 sprigs fresh thyme

12 ounces extra-wide egg noodles

1 cup sour cream

3 ounces cream cheese, cut into cubes and softened

Kosher salt and freshly ground black pepper

1/2 cup fresh parsley, roughly chopped


  • In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes.
  • Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.
  • Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.
  • In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.

Category: Cooking

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Hmmm…I gots some thin sliced sirloin beef beast in the freezerator as we speak. Some egg noodles in the pantry. Was gonna make some stir fry with that beef beast, but this is looking kinda tasty. Have made this using taters instead of the noodles too.

Don’t forget some of that crusty bread…or a pan of catheads…or skillet of buttermilk cornbread.

Tanks Mi’Lady…Let’s eat! (we shorely got hungry last week)

Jeff LPH 3, 63-66

Made 6 portions of your penne/sausage 2 weeks ago and put them in the reefer icebox. Had one portion last week but I may have a SIBO, iliocecal valve or a partial hiatal hernia problem and gave up the Lays and Cape Cod kettle cooked sea salt/black pepper potato chips which I think irritated the digestive system. Seems like the problem is abating since I gave up the chips which I was going over board eating them. I may have broken the record on the number of burps I was doing for a couple of months until the condition got worse. What a gas that was. Is the above comment considered a spew alert????


Thank You for sharing this recipe, Ex.

Am definitely going to try this since the recipe calls for cream cheese, mustard and soy sauce (never used these ingredients in the other beef stroggies I made).

Stay warm! BTW, am rereading Upton Sinclair’s book “The Jungle”.

IMHO, that novel never gets old…and yes, I know Sinclair was a Socialist, but am thankful he wrote it.


Sea Dragon

For those who cook with ground beast…

Sea Dragon’s Ground Beef Stroganoff

2 Tbs butter
8 oz sliced cremini mushrooms
1 cup chopped onions
2 cloves garlic, finely chopped
1 Tbs sweet paprika
2 tsp Old World seasoning (Penzy’s)
1 lb lean ground beef
1 1 /2 cups beef broth
1 Tbs Worcestershire sauce
3/4 tsp salt
1/4 tsp pepper
1/4 cup all-purpose flour
1 cup sour cream
6 cups cooked pasta

In a skillet, melt butter over medium heat. Sautee mushrooms, onions and garlic 5 minutes. Add paprika and seasoning, and cook until mushrooms and onions are tender. Remove from skillet, place in a bowl, and set aside.

Increase heat to medium-high. Cook beef until no longer pink; drain. Stir in 1 cup of the beef broth, Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining beef broth until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly until mixture thickens. Remove from heat and stir in sour cream.

Serve over pasta.

Serves 8 (Yeah, right.)


Sea Dragon:

Did you previously post your recipe on TAH?

I almost posted in my previous comment that you had a great Stroggie recipe…but decided to delete it because I was not too sure if you did indeed shared your recipe.

Thank You for sharing…now I have 2 recipes to try since Stroggies are a ninja family favorite.

Sea Dragon

I may have. I also have a recipe for special occasions that uses filet mignon.


Thank You, Sea Dragon…!

Will have to remember using filet mignon for future special occasions..great tip!

Sea Dragon

Different meat, but also better ingredients. It was an anniversary dinner for my wife.


For those who like to cook under pressure….


2 pounds stew meat
salt and pepper to taste
1 cup sliced mushrooms
3 teaspoons minced garlic
3 tablespoons butter
2 tablespoons flour
3 cups beef broth
4 tablespoons worcestershire sauce
10 ounces egg noodles
½ cup sour cream
2 tablespoons corn starch + ¼ cup beef broth – or cold water, optional


Set pressure cooker to SAUTE. Add butter, garlic, and mushrooms. Once butter is completely melted, sprinkle in flour and stir to coat the mushrooms.
Add 3 cups beef broth, worcestershire sauce, and the stew meat. Cover, turn steam valve to the sealed position, and set to PRESSURE COOK (or MANUAL) for 15 minutes.
Do a quick release (turn to VENTING position and remove lid once float valve drops). Stir in egg noodles and set to PRESSURE COOK (or MANUAL) for 3 minutes. Do another quick release.
Stir in sour cream, taste, and add salt and pepper as needed. Serve OR for a thicker stroganoff sauce, set pressure cooker to SOUP setting, whisk together 1/4 cup broth and corn starch, and stir into the stroganoff. Once sauce comes to a boil and has thickened, serve.

Couple of things….
1) I always fry some bacon and use the grease instead of canola oil to saute the beef. The bacon (about 1/2 ” pieces) add to the taste of the recipe as well.

2) Instead of 3 cups of beef broth, I add 2 cups of broth and i of a red wine (like a port.)

3) I always add more shrooms and noodles.

The great thing about this recipe is that once again, the pressure cooker tenderizes lesser cuts of beef, so stroganoff is perfect for getting by with lesser cuts.

This is one of my three favorite recipes in the pressure cooker (the other two being a gumbo and a lasagna.) I could eat this all the time and be a happy camper.