1-2 tbsp ghee
1 onion, chopped
1 to 1 1/2 pounds of ground beef
3 cloves garlic, chopped
1 tbsp Emeril's Essense divided, follow the link to make your own
Sea salt & ground black pepper
2-3 cups of rough chopped mushrooms
1/2 to 1 cup stock, try this, or milk or water
1-2 tbsp soy sauce/ tamari, naturally fermented
1/2 cup buttermilk or sour cream
A couple of tablespoons of fresh parsley, chopped, for garnish at the end
Optional, a little arrowroot powder (about 1/2 tbsp) in a separate glass of cold water to thicken
1/2-3/4 pound wheat noodles, try these
1. In a large cast iron skillet (I use a 4 quart cast iron pan) over medium heat, saute onions in ghee until they are softened. Add ground beef and brown. If you like a meatier version, use 1 1/2 lbs, otherwise, 1 lb is plenty. When the ground beef is close to being cooked through, add the garlic. When the garlic is aromatic and the ground beef is browned, season with salt, pepper, and 1/2 tbsp of the Essense.
2. Add the mushrooms, stir to mix, and let cook about five minutes, stirring occassionally. Then add cream of mushroom, stock, and tamari. Stir to combine. Add buttermilk or sour cream and mix well. Add the remaining 1/2 tablespoon of Essense, stir, and then reduce heat to low and simmer for about 10 to 20 minutes. Just before serving, garnish with parsley.
If you would like your sauce a little thicker, after adding the Essense in Step 2, you could add a little arrowroot powder that you've mixed in cold water in a separate small glass or bowl. Don't add it all at once though, but rather drizzle it over the mixture and gently stir. It may become thick enough without adding it all. I have made it with the arrowroot and without and it is good both ways, although I usually just go without because it's easier.
3. When you reduce heat to low to simmer in Step 2, put your water on for your pasta. Salt it and bring to a boil. Then add your pasta and cook as per the directions on the package. When done, drain and add to your sauce.
You should really try this, it is so good. I keep homemade cream of mushroom soup in my freezer just for this recipe. I have made it without the added fresh mushrooms and only used the cream of mushroom. It is good no matter what! In fact, my family loves it so much that I have a very hard time getting photographs of this meal because it goes so fast.
You could definitely use steak instead of hamburger and turn this into an official beef stroganoff, but honestly, the little one likes the hamburger better and it is so much easier to use and less expensive that I personally don't ever make it with steak. If you are cooking for kids, I highly recommend this version.
This post was shared at Marvelous Mondays, Melt In Your Mouth Mondays, Real Food Wednesday, and Snacktime Saturday.