Ingredients:
2lb/1kg 85/15 ground beef
Salt
Pepper
125g (1 whole) white onion, small diced
20g (4-5 cloves) garlic, minced/pressed
1lb/450g baby bella mushrooms, sliced
Oil
25g (1 1/2T) tomato paste
50g (6T) ap flour
175g (3/4c) dry white wine
40g (2 1/2T) worcestershire
500g (2c) water
21g (3 packets) powdered gelatine
50g (3T) Better than Bouillon beef
12oz/340g egg noodles
225g (1c) heavy cream
75g (1/3c) sour cream
30g (2T) dijon mustard
5g (2t) black pepper
Dill
Chives
Directions:
1. Spread beef into a thin layer on a rimmed baking sheet. Season with salt and pepper.
Roast on high under broiler (2nd from top rack) for 10-15 min, rotating halfway through.
Allow to cool for 5-10 min before crumbling meat.
2. To cook, heat a dutch oven or heavy bottomed pot over medium high. Add about 3T oil and the sliced mushrooms and a pinch of salt. Stir and saute for 2-3 min until water has released and mushrooms are browned and softened.
3. Stir in onions, garlic, and a pinch of salt, scraping bottom of pot to deglaze and scrape up mushroom fond. Stir in tomato paste and flour and cook for 1-2 mins until tomato paste has turned from red to rusty in color.
4. Stir in wine stirring and scraping fond from bottom of pot. Reduce until wine evaporates.
5. Whisk together water, gelatine, and better than bouillon. Add into pot with mushrooms and veg and bring to a simmer.
6. Add in crumbled beef with any drippings. Cook and reduce for about 10 minutes to thicken.
7. While that thickens, cook noodles in salty water to just past al dente. Drain and shock with cold water to stop cooking. Return noodles to their cooking pot, add 1-2T olive oil and stir.
8. Stir heavy cream into the stroganoff and cook and reduce for about 10 more minutes, stirring often.
9. Stir in sour cream, dijon, and black pepper.
10. To finish, combine cooked egg noodles with stroganoff. Garnish with fresh chives and dill.