4 thoughts on “Beef stroganoff”

1. Site ingredients:
   Ingredients

   1/2 pound lean ground beef

   1/2 teaspoon salt

   1/4 teaspoon freshly ground black pepper

   1/4 teaspoon Essence, recipe follows

   1 tablespoon olive or vegetable oil

   1/4 cup chopped yellow onions

   1 cup sliced white button mushrooms

   1 teaspoon chopped garlic

   1/4 pound small elbow macaroni or wide egg noodles, cooked

   1/2 cup beef broth

   1/4 cup sour cream

   Grated white Cheddar, optional

   Chopped parsley, for garnish

   Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

   2 1/2 tablespoons paprika

   2 tablespoons salt

   2 tablespoons garlic powder

   1 tablespoon black pepper

   1 tablespoon onion powder

   1 tablespoon cayenne pepper

   1 tablespoon dried oregano

   1 tablespoon dried thyme

   Reply ↓

2. Site instructions:
   Season the beef with the salt, pepper, and Essence.

   In a large cast iron skillet, heat the oil over medium heat. Add the seasoned beef and cook, stirring, until well browned and all pink has disappeared. Drain off any excess oil in the skillet.

   Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the mushrooms and garlic and cook, stirring until the mushrooms have released their juices, about 2 minutes. Add the macaroni (or egg noodles), beef broth and sour cream. Cook, stirring, until the mixture thickens slightly, 5 to 6 minutes.

   Remove the pan from the heat and spoon the mixture onto 2 large plates. Sprinkle each portion with the cheese, if desired, and chopped parsley and serve immediately.

   Reply ↓

3. I find I need to add quite a bit of water while its cooking to get the noodles cooked

   Reply ↓

4. I would just cook noodles separate from now on

   Reply ↓