Beef Stroganoff with Homemade Sour Cream

Beef Stroganoff with Homemade Sour Cream - Bake, Braise & Broil

Meat. MEAT. I love it, I really do. I grew up in the heart of the USA’s Midwest - the great state of Minnesota - where the basic food groups consisted of potatoes, cream of [insert mushroom, chicken, or celery here] soup, butter (or Land-O-Lakes margarine), tall cold glasses of milk with every meal and…meat. Minnesotans know what’s up.

I had a recent craving for beef stroganoff. Although I ate this dish frequently as a child, I had yet to make it myself. The beef stroganoff of my youth was a retro reflection of my Norwegian-American-Lutheran upbringing - a nostalgic combination of ground beef, cream of mushroom soup, condensed beef broth, and low-fat sour cream.

Although I (of course) had cream of mushroom soup in my cupboard like any good Minnesotan ex-pat, I wasn’t really feeling that version. I wanted to create something a little less…..processed. That being said, nixing the gelatinous soup schlop does NOT mean the recipe that follows is for someone watching their fat intake or cholesterol levels. This is comfort food at its finest. 

After making a few tweaks to the Simply Recipes version, I came up with a winner. Gather up some easy basics: butter, beef, onions, garlic, mushrooms, sour cream (be sure to read my footnote on the sour cream!). If you have tarragon, nutmeg, and Worcestershire sauce on hand, even better.

Beef Stroganoff with Homemade Sour Cream - Bake, Braise & Broil

First, get your beef in some sputtering, aromatic, delicious butter. Work quickly - you’re just browning and the thinness of the meat doesn’t require much time in the pan. Set beef aside. Sauté your onions and garlic in the same pan.

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Let the onions/garlic rest in the beef bowl, add more butter to the pan and get those mushrooms in there. Sprinkle with some salt, pepper, nutmeg (tarragon if using), a couple dashes of Worcestershire sauce, and Minnesota-nice vibes.

Beef Stroganoff with Homemade Sour Cream - Bake, Braise & Broil

Deglaze with a bit of broth. I like to thicken everything up with a bit of corn starch, but that is optional.

With the heat on low, add your sour cream, then add back in the onions, garlic, and beef. Give ‘er a stir and then serve over your starch of choice. I say egg noodles for the win! Top with a bit of parsley for a nice green garnish.

 
Beef Stroganoff with Homemade Sour Cream - Bake, Braise & Broil

This lovely, creamy, delectable meaty stroganoff is exactly what I was looking for. And it was completely sans cream of mushroom soup. (Just don’t tell my mom.)

Beef Stroganoff with Homemade Sour Cream - Bake, Braise & Broil

Other than cooking your starch of choice and needing a bowl to “set aside” ingredients, this is a one-skillet dish. I found it’s best to have everything sliced, diced, and chopped from the get-go, as once you get started there isn’t a lot of down time.

Beef Stroganoff with Homemade Sour Cream - Bake, Braise & Broil

 

Happy stroganoffing!

Mara Signature - Bake, Braise & Broil


NAIT's Hokanson Chef In Residence: Michael Stadtländer

NAIT's Chef In Residence Program

It was a big week for me last week. Solidifying my new part-time identity as a food blogger, I was invited to attend the Northern Alberta Institute of Technology's (NAIT) Chef in Residence Luncheon (Someone IS reading this blog! Thanks for the invite Linda!). And as it would turn out, this event exceeded my expectations, for several reasons.

The camaraderie was spectacular.  It was fantastic to meet some of the #yeg bloggers that I have followed for years.  A witty, happy, dynamic and interesting group - I felt instantly welcomed.  Although technically strangers - after drinks and food and stories and laughs - they didn't feel it at the end of the luncheon.

Of course, another highlight was the incredible food. Chef Michael Stadtländer is a world renowned chef and after spending the week mentoring NAITs School of Hospitality and Culinary Arts students, they prepared us an incredible three course meal.

NAIT's Chef In Residence Program

To start, we were treated to Pan-Fried Alberta Whitefish wrapped with an in-house smoked pork fat back and served with creamed lentils and a red beet horseradish sauce. It was an incredible dish.  The fish was tender and the pork fat added a saltiness that complimented but didn't overwhelm the fish.  If you're interested in re-creating this dish, Sharman posted the recipe on her blog, Passion for Pork, and it can be found here

NAIT's Chef In Residence

Up next was a Rare Roasted Beef Tenderloin served alongside a vegetable cake and wild mushroom jus. Despite being past rare, the tenderloin was incredibly flavourful and tender. The root vegetable cake - visually quite beautiful - was layered with a creamy onion thyme sauce and was finished with a three year old cheddar that sent this dish over the top.  

Dessert was a Vienna Apple Strudel with a Chantilly Crème. Not too sweet, the dessert highlighted the apples and was a perfect way to end the meal.

NAIT's Chef In Residence

While all of the food was spectacular, I think the real highlight of the luncheon was realizing what an incredible opportunity the Chef in Residence program is for students at NAIT's School of Hospitality and Culinary Arts in particular and for Edmonton's culinary scene in general.  Bringing in a renowned chef such as Michael Stadtländer (or the previous Resident Chefs such as Chef David Adjey, Chef Lynn Crawford and Chef Rob Feenie) to personally mentor students is an irreplaceable experience, exposing these students to innovative cooking techniques and ensuring they are at the forefront of the latest culinary trends and styles.  

NAIT's Chef In Residence Program
NAIT's Chef In Residence Program
NAIT's Chef In Residence Program
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NAIT's Chef In Residence Program
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NAIT's Chef In Residence Program
NAIT's Chef In Residence Program

If the food was a testament to the skills honed by students from Michael Stadtländer during NAIT's Chef in Residence Program, we can expect great things from these young chefs in the future.  And that's good for all of Edmonton.

Until next week....

James Ede Signature