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Season beef pieces with salt and pepper.
Heat oil in a large skillet or Dutch oven over medium-high heat.
Add beef and cook until browned on all sides.
Remove beef and set aside.
In the same skillet, add onion, garlic, and mushrooms.
Cook until vegetables are softened, about 5 minutes.
Return beef to the skillet.
Add beef broth, Worcestershire sauce, thyme, and bay leaf.
Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until beef is tender.
In a separate pot, cook egg noodles according to package instructions; drain.
Remove bay leaf from the beef mixture.
In a small bowl, mix sour cream and flour until smooth.
Stir into the beef mixture. Add cooked noodles and heat through.
Garnish with fresh parsley before serving
Here are a few variations and tips to customize Rustic Beef Stroganoff with Egg Noodles to your taste:
Variations:
Meat Substitutes:
Chicken Stroganoff: Swap beef for chicken breast or thighs for a lighter alternative.
Vegetarian Option: Use hearty mushrooms (e.g., portobello or cremini) and tofu or plant-based beef for a meat-free version.
Ground Beef: For a quicker, more rustic feel, use ground beef instead of strips or cubes.
Cream Substitutes:
Greek Yogurt or Cream Cheese: If you’re looking for a healthier option, swap sour cream for Greek yogurt or low-fat cream cheese for a tangier taste.
Coconut Cream: For a dairy-free version, replace sour cream with coconut cream.
Noodle Alternatives:
Mashed Potatoes or Rice: For a change from egg noodles, serve the Stroganoff over creamy mashed potatoes or steamed white rice.
Zucchini Noodles or Cauliflower Rice: To reduce carbs, use spiralized zucchini or cauliflower rice.
Broth Base:
White Wine or Red Wine: Add a splash of wine for extra depth of flavor.
Red wine for richness, or white wine for a brighter sauce.
Mustard and Paprika: For a spicier kick, add a teaspoon of Dijon mustard and a dash of smoked paprika.
Tips:
Tender Beef: Use tender cuts like sirloin or tenderloin.
Sear the meat quickly over high heat and remove it from the pan to avoid overcooking.
Avoid Curdling: When adding sour cream, reduce the heat and slowly stir it in to avoid curdling.
Tempering it by mixing with a bit of the sauce first can help.
Fresh Herbs: Garnish with fresh parsley or dill for a pop of color and freshness.
Mushroom Choice: Use a mix of mushrooms (like button, cremini, and shiitake) for an enhanced earthy flavor.
Consistency: If you prefer a thicker sauce, add a little flour or cornstarch to the broth before adding it to the pan.
To store Rustic Beef Stroganoff with Egg Noodles properly and maintain its quality, follow these steps:
Short-Term Storage (1-3 Days):
Cool Down: Allow the dish to cool to room temperature before storing.
Separate Components: If possible, store the beef stroganoff and egg noodles separately to prevent the noodles from becoming soggy.
Airtight Containers: Transfer the stroganoff and noodles into airtight containers. Ensure they are tightly sealed.
Refrigerate: Place the containers in the refrigerator. Consume within 1 to 3 days for the best quality.
Long-Term Storage (Up to 3 Months):
Freeze for Longer Storage: If you want to keep the dish for a longer period, consider freezing it.
Freeze Separately: Again, it’s best to freeze the beef stroganoff and egg noodles separately to maintain their textures.
Freezer-Safe Containers: Use freezer-safe airtight containers or heavy-duty freezer bags. Remove as much air as possible from bags to prevent freezer burn.
Label and Date: Label the containers with the date to keep track of storage time.
Thawing: When ready to eat, thaw the stroganoff in the refrigerator overnight. Reheat on the stove or in the microwave until heated through.
Reheating Tips:
Stovetop: Reheat in a skillet over medium heat, adding a splash of broth or water to loosen the sauce.
Microwave: Reheat in short intervals, stirring in between to ensure even heating.
By following these steps, you can enjoy your Rustic Beef Stroganoff with Egg Noodles even after the initial cooking!
Here’s an approximate nutritional breakdown for a serving of Rustic Beef Stroganoff with Egg Noodles.
This will vary based on the ingredients and portion sizes used, but here is a general estimate per serving (about 1½ cups):
Calories: 500-600 kcal
Protein: 30-35g (from beef and sour cream)
Carbohydrates: 45-50g (mostly from egg noodles)
Fat: 25-30g (from beef, sour cream, and oil/butter)
Saturated Fat: 10-12g
Fiber: 2-3g (from mushrooms, onions, and noodles)
Sugar: 4-5g (from onions and sour cream)
Sodium: 600-800mg (depends on the salt content and broth)
Cholesterol: 120-150mg
Breakdown:
Beef: Provides most of the protein and fat content. Using leaner cuts will reduce fat and calorie content.
Sour Cream: Contributes to the fat, particularly saturated fat.
Egg Noodles: The primary source of carbohydrates, with some protein and a small amount of fiber.
Mushrooms and Onions: Add fiber, vitamins, and a small amount of carbohydrates, keeping the dish nutritious.
For a lighter version, you could use leaner beef, substitute Greek yogurt for sour cream, or use whole wheat or low-carb noodles.
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