Video: Serio Cooks! Beef Stroganoff and Wide Egg Noodles

According to Wikipedia: COMFORT FOOD is food that provides a nostalgic or sentimental value to someone, and may be characterized by its high caloric nature, high carbohydrate level, or simple preparation.  This recipe for Beef Stroganoff falls squarely in that corner.  As we begin this recipe, you should know that the grocery store was SOLD OUT of the packages of wide egg noodles, but we were NOT going to give up, so even the noodles are homemade.   If you’re so, so lucky and you find a bag of wide egg noodles in the store, you can omit that part of the recipe, but I’d suggest you make them yourself.  It’s fresh, easy and you know what’s in the foods you’re feeding your family.

INGREDIENTS

For Wide Egg Noodles
3 1/2 cups all purpose flour
1 tsp Himalayan Sea Salt
5 large eggs beaten

For Beef Stroganoff 
2 lb cooked and slightly shredded chuck roast
1 small onion grated
1 lb portabella mushrooms
1 tsp minced garlic
1 cup beef stock
1 cup red wine (optional but recommended)
1 tsp paprika
1 tsp parsley

METHOD
Wide Egg Noodles:   Using the dough hook on your mixer put the flour and salt in the mixing bowl and combine for about ten seconds. Add the eggs until combined. If the dough still appears dry, add another egg (although you may have to add more flour later when making the pasta sheets). Increase the speed slightly to “knead” the dough for about 5-7 minutes. Take dough out of the mixer, form it into a ball, wrap it with plastic wrap and let rest on the counter for about 30 minutes.

Cut the dough into two sections. Re-wrap one half of this and use it in another recipe.  Take the half of the remaining dough ball and divide it into quarters.

Using the pasta sheet attachment on the mixer or a manual pasta roller, put the pieces of dough through each setting, starting at one until you reach setting six.  You may have to add flour along the way if the dough becomes sticky. Allow to rest on a tea towel while you do the same thing with each of the other pieces of dough.  While the rolled out dough is drying, move on to the sauce.

 

 

Beef Stroganoff:  Cut and rinse mushrooms thoroughly then add two cups of fresh water and allow to soak.  In a large deep skillet, heat 1 TB butter and 1 TB olive oil on medium.  Cook onions until translucent. Strain the mushrooms setting them aside and bring that liquid to a boil.  Add the garlic and the rinsed and sliced mushrooms to the onions and saute until lightly browned.  Deglaze pan with red wine and add carefully add the mushroom liquid bringing it all to a boil.  Reduce heat, add beef and just before serving, add 1/2 – 1 cup of sour cream and stir.

Cook the wide egg noodles (fresh pasta cooks very quickly) and serve with Beef Stroganoff on top.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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