Betsy’s No Garlic Exotic Escape Beef and Mushroom Stroganoff

By Betsy Vail 12/01/2014

Ingredients:

• 16 oz. fresh whole mushrooms
• 2 lbs. ground beef, or sliced (cut in ¼ inch strips against the grain), or cubed steak
• 3 c cream (or fat-free Half & Half)
• 6 Tbs finely minced yellow onion
• 8 Tbs butter (divided)
• 3 Tbs flour
• 2 Tbs onion powder
• ¼ tsp leaf thyme (to taste)
• ½ c Muscato 
• salt
• pepper
• olive oil
• 1 package of pasta
• parsley garnish

Directions:

1. Wash and dry the mushrooms.
2. Remove the mushroom stems and place in a food processor or Ninja blender. Cut the caps into quarters and place in a sauté pan. If the caps are large, dice into quarter-sized chunks. Place ¼ of the chunks into the food processor to be minced with the stems. Add 3 Tbs minced onion to the food processor or Ninja and mince together.
3. Sauté the quartered mushroom caps with 2 Tbs of butter fortified with 1-2 Tbs olive oil. Season with salt and pepper to taste while cooking. Set mushrooms and their stock liquid aside in a bowl.
4. Coarsely mince the mushroom stems and bits in the food processor or Ninja. Drain the excess liquid by placing the mushroom bits in a clean towel and wringing out the liquid from the mushrooms to the beef for a more intense mushroom flavor. Sauté the mushroom bits in remaining 6 tablespoons butter for 4-5 minutes until the pieces separate. Lower the heat and add 3 Tbs of flour, 1 tsp leaf thyme, 4 tsp onion powder, and ½ c wine. Stir in cream and cook until thickened. Add salt and pepper to taste. 
5. Brown the beef in the stock from the sautéed and minced mushrooms. Add 3 Tbs minced onion, ½ tsp salt, ¼ tsp pepper, 2 tsp onion powder. Drain the fat then add sautéed mushrooms and cream sauce to the seasoned, browned beef. Blend together.
6. Spoon over cooked pasta and garnish with parsley on top. 
   
   Enjoy, my little Sputniks!
   
   

   

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