mom’s beef stroganoff

This is an image of family. A family recipe. Working together to serve our favorite meal and fill our bellies. It’s mom’s Beef Stroganoff. Yes, we are Italian, but for some reason along with pasta and meatballs, this recipe represents my childhood.

It’s creamy comfort with umami mushrooms and tender beef chunks. Fresh Homemade Pappardelle is THE BEST with it, so if you have time, go for it. We opted for making homemade Crusty Artisan Bread (no knead) and buy fresh pasta…our best kept secret.

I absolutely love this recipe. Mom has been making it my whole life. Well, around 2nd-3rd grade. It’s funny because my husband’s mom made it for him growing up too. But she made it with ground beef. So our version does not bring the same nostalgia to him.

I love when my mom comes to visit us in Savannah so that she can cook me all my favorites. It is her way of taking care of me. It makes the food photographer in me giddy because she is also a built in hand model. Why not have the cook model their food?

It was such a nice time to cook this together. I encouraged my mom to deglaze the pan in dry white wine. To her surprise, it didn’t taste like alcohol and added a hint of extra something something.

We used shiitake mushrooms, which are the mine and the hub’s absolute favorite mushroom. Mom was so surprised how easy it was to make no-knead bread in the dutch oven. It was the perfect accompaniment with a bright fresh salad tossed in my hometown’s balsamic vinegar and oil.

ingredients

6 ounces shiitake mushrooms
6 ounces baby bella mushrooms
2 pounds chuck short rib, cubed
1 large sweet onion, chopped
3 garlic cloves, smashed
1 cup dry white wine
3 teaspoons ground mustard
3 cups beef broth
3 tablespoons flour
1 cup sour cream
1 pound fresh pasta
parsley, chopped

directions

Salt the beef and set aside. Heat olive oil on medium in a large pan. Add onions and mushrooms. Sauté until tender. Add salt and pepper to taste. Add smashed garlic cloves and stir until tender (1-2 minutes). Remove veggies and set aside.
Add 1 tablespoon olive oil to the pan. Add beef to the pan. Brown all sides.
Add veggies back into pan with beef and deglaze with wine. Let wine reduce to half the liquid (3-5 minutes). Add ground mustard and stir.
Lower heat to a simmer. Add beef broth and a handful of chopped parsley to the pan and cover for 50-60 minutes until meat is fork tender.
While the sauce cooks, boil the pasta in salted water according to the package about 15 minutes before sauce is complete.
Spoon 1/4 cup of beef broth into a heat-proof cup and add the flour. Stir into a thick paste. Stir paste back into the pan with beef and mushroom sauce. Turn heat to medium. Let it bubble and simmer for 3-5 minutes until thickened.
Take pan off of the heat and stir in sour cream. Add cooked pasta to sauce and coat with sauce. Top with parsley.