Beef Stroganoff with Noodles

Faithful to our year 2012 Zen of Slow Cooking goals of 20 minutes or less preparation time and using whole foods, we have been planning our New Year’s Eve dinner for either a
party of guests or a quiet romantic evening for two. Following the success of our our slow cooker adaptation of Julia Child’s Coq au Vin, we’re bringing you another classic on which to end the year: Beef Stroganoff.

Our search for an authentic Beef Stroganoff, with our endless resources became the holy grail of recipe sourcing. History alone doesn’t obviously determine how authentic a dish is. Out of necessity, individual preferences, regional variations in ingredient availability, recipes will rarely be the same twice especially when cooked by different cooks.

It should have the same common ingredients, beef, onion, broth, sour cream, paprika and or mustard (or both) served over noodles. The cut of meat, the type of noodles and the cooking time can all vary.

A classic recipe stands the test of time, and while endeavouring to make an adaptation faithful to its origins, our Stroganoff is in part determined by some key rules to successful slow cooking;

• cut of meat – Beef Stroganoff can be made using fillet or sirloin, but neither would fare well in our slow cooker. A good casserole steak will be tender and tasty when slow cooked.
• length of cooking time – a longer cooking time helps optimise the texture and flavor of the meat allowing you the freedom
• stability of dairy products – long slow cooking doesn’t favor dairy products, but they can be easily incorporated at the end

Whether you’re enjoying a quiet night in or otherwise, with just a few ingredients this is a good dish to add to your recipe bank.

Ingredients    
1½ lb beef casserole/stew steak, 1” cubes
2 tbsp flour, seasoned with ½ tsp each of salt & pepper
2 tbsp olive oil
2 cups/1 large onion, thinly sliced
2 cloves garlic, crushed
8 oz cremini mushrooms, sliced
1 tsp beef bouillon mixed with ½ cup water
½ cup white wine
1 tsp paprika
1 tbsp dijon mustard (optional)
½ cup sour cream
2 tbsp parsley, chopped
Pappadelle noodles

In a plastic bag, combine the beef and seasoned flour and shake to ensure the beef is coated.

Heat the olive oil in a heavy bottomed skillet and brown the beef cubes for 4 minutes.
While the beef is browning, slice the onions and mushrooms.
Once browned, stir the onions, garlic, mushrooms and remaining flour from the bag into the beef and cook for a further minute.

In a jug, mix the bouillon, water, wine, paprika and mustard and stir into the beef mixture.
Transfer the mixture to your slow cooker and cook on low for 7-8 hours.

Stir the sour cream 10 minutes before serving and replace lid while you cook the pappadelle as per the instructions on the packet. 
Serve the noodles and Stroganoff in large bowls, garnish with chopped parsley.

For a 2 serving recipe, reduce the quantities by half and cook in a 2 quart slow cooker for the same time at the same temperature.

Looking Ahead
Next week Meg will be looking at our intentions for 2013.
Zen Toolkit
You can substitute beef for mushrooms, weight for weight, if you wish. Mix up the varieties to include shiitake or porcini.
Zen Moment
Year’s end is neither an end nor a beginning, but a going on, with all the wisdom that experience can instill in us.
– Hal Borland