Beef Stroganoff a la Rachael Ray:
... never fails to amaze me in its simplicity. I picked up a copy of her 30 Minute Comfort Meals book from 2000 a few months ago and so far this is the only recipe I've made. It's easy to pull together, I almost always have all the ingredients on hand and it tastes really good.
This time I modified the recipe a bit to use ground beef instead of sirloin cubes because that's what was in the freezer. The result was creamy and tasty and the egg noodles are perfect for sopping up all the good sauce. Below is my modified recipe. If anyone is interested in the original recipe, let me know.
2 tablespoons olive oil
1 medium onion, diced
1 pound ground beef
2 tablespoons flour
1 tablespoon paprika
salt and pepper
1/2 cup dry sherry
1 cup beef broth
1/2 cup sour cream
1 package egg noodles
chopped parsley for garnish
Heat the oil in a large skillet over medium-high heat and add the onion. Season with salt and pepper and cook until the onion starts to soften, about 5 minutes. Add the ground beef and season with salt and pepper (you have to season every layer). Cook, stirring occasionally, until the meat is no longer pink.
Meanwhile bring a pot of water to a boil, salt it and then add the egg noodles. Cook according to package directions, drain and mix with butter. Set aside.
Add the flour and paprika to the beef and onions and cook for 2 minutes then add the sherry and scrape up the brown bits from the bottom of the pan. The sauce will thicken quickly because of the flour, so once it's thick add the beef broth. Cook until the sauce gets thick again and then turn off the heat and add the sour cream.
Serve the sauce over the buttered noodles garnished with some parsley.