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We had over a friend and her daughter this evening, so I was given the job of entertaining this young whirlwind. I decided to make Beef Stroganoff with homemade Egg Noodles. The noodles are easy, just flour and egg in a food processor, as described in this post. She really enjoyed watching the entire process from food processor through the pasta cutters. I made very thin fettuccine style noodles.

Here is what I came up with for the Stroganoff, based on looking at a few cook books I had on hand.

• 1.25 lb ground beef
• 1 tsp Virgin Olive Oil (not the good stuff, as it gets cooked)
• 1 cup button mushrooms
• 1/8 cup onion powder (Amy can’t handle the real thing, please use a real onion if you can.)
• 2 cloves garlic, pressed
• 1/4 cup white wine
• 1 (10 ounce) can of Cream of Mushroom Soup
• 2/3 cup Sour Cream
• 1 Tbsp Coarse Ground Mustard
• Fresh Ground Sea Salt (about 1 tsp)
• Fresh Ground Pepper (about 1.5 tsp)

Brown and Drain the ground beef. I used a good 90/10 Sirloin cut. Combine all ingredients but the beef in a blender and blend until smooth.  I added salt and pepper to taste at this point.  Pour over ground beef and cook on Medium for 10 minutes. I used this time to cut and cook the noodles. If you use store bought noodles, start those when you get ready to start blending.

Combine the noodles and sauce together so you can let those homemade noodles suck up the sauce as only they can do.   I wound up adding about 1/2 cup of noodle water to get the consistency I wanted, right before this.  If you are using store bought egg noodles, they won’t suck up the sauce as much as homemade.

I think the thing missing from this version was the beefier flavor that is usually associated with Beef Stroganoff. Next time I will add just a little of the condensed beef stock which I get at GFS.  I think that will improve things.  Everyone seemed to like it, but I’m usually pretty critical when things can be improved.