Beef Stroganoff

Ingredients

1. Spread 1kg ground beef into a thin layer on a rimmed baking sheet.
2. Season with salt and pepper.
3. Roast on high under broiler (2nd from top rack) for 10-15 min, rotating halfway through.
4. Allow to cool for 5-10 min before crumbling meat.

5. Heat a dutch oven or heavy bottomed pot over medium high.
6. Slice 450g baby bella mushrooms
7. Add about 40g oil and mushrooms, and a pinch of salt.
8. Stir and saute for 2-3 min until water has released and mushrooms are browned and softened.
9. Stir in 125g white onion, small diced, 20g minced garlic, and a pinch salt
10. Scrape bottom of pot to deglaze and scrape up mushroom fond.
11. Stir in 25g tomato paste and 50g flour
12. Cook for 1-2 mins until tomato paste has turned from red to rusty in color.
13. Stir in 175g dry white wine, stirring and scraping fond from bottom of pot.
14. Reduce until wine evaporates.
15. Whisk together 500g water, 21g powdered gelatine, and 50g Better than Bouillon Beef.
16. Add into pot with mushrooms and veg and bring to a simmer.
17. Add in crumbled beef with any drippings, along with 40g worcestershire.
18. Cook and reduce for about 10 minutes to thicken.

19. While that thickens, cook 340g noodles in salty water
20. Cook just past al dente.
21. Drain and shock with cold water to stop cooking.
22. Return noodles to their cooking pot, add 1-2T olive oil and stir.
23. Temper 225g skyr by stirring a ladleful of the hot stroganoff liquid into it before adding — this prevents curdling.
24. Stir the tempered skyr into the stroganoff
25. Cook, reducing for about 10 more minutes, stirring often.
26. Stir in 75g sour cream, 30g dijon mustard, and 5g black pepper.
27. To finish, combine cooked egg noodles with stroganoff.
28. Garnish with fresh chives and dill.

by Brian Lagerstrom · source^[2] · video^[3]

1. Spread 1kg ground beef into a thin layer on a rimmed baking sheet.
2. Season with salt and pepper.
3. Roast on high under broiler (2nd from top rack) for 10-15 min, rotating halfway through.
4. Allow to cool for 5-10 min before crumbling meat.

5. Heat a dutch oven or heavy bottomed pot over medium high.
6. Slice 450g baby bella mushrooms
7. Add about 40g oil and mushrooms, and a pinch of salt.
8. Stir and saute for 2-3 min until water has released and mushrooms are browned and softened.
9. Stir in 125g white onion, small diced, 20g minced garlic, and a pinch salt
10. Scrape bottom of pot to deglaze and scrape up mushroom fond.
11. Stir in 25g tomato paste and 50g flour
12. Cook for 1-2 mins until tomato paste has turned from red to rusty in color.
13. Stir in 175g dry white wine, stirring and scraping fond from bottom of pot.
14. Reduce until wine evaporates.
15. Whisk together 500g water, 21g powdered gelatine, and 50g Better than Bouillon Beef.
16. Add into pot with mushrooms and veg and bring to a simmer.
17. Add in crumbled beef with any drippings, along with 40g worcestershire.
18. Cook and reduce for about 10 minutes to thicken.

19. While that thickens, cook 340g noodles in salty water
20. Cook just past al dente.
21. Drain and shock with cold water to stop cooking.
22. Return noodles to their cooking pot, add 1-2T olive oil and stir.
23. Temper 225g skyr by stirring a ladleful of the hot stroganoff liquid into it before adding — this prevents curdling.
24. Stir the tempered skyr into the stroganoff
25. Cook, reducing for about 10 more minutes, stirring often.
26. Stir in 75g sour cream, 30g dijon mustard, and 5g black pepper.
27. To finish, combine cooked egg noodles with stroganoff.
28. Garnish with fresh chives and dill.