The first time I ever had Beef Stroganoff was at my friend Marilee’s house. Marilee is one of my dearest friends in this life; we’ve known one another since we were three. Like me, her dad was a teacher and her mom was a nurse, and when we were kids, I loved spending time at her house. It was exciting and so different from mine. Marilee’s family drove a VW Microbus and drank instant milk (eww) and she was always getting a new baby sister or something really cool like that. She had a little brother named Ricky and an older sister named DeeAnn who she shared a bedroom with. She and DeeAnn got into huge fights all the time and their room was always strewn with headless Barbies. (There were other toys too, I’m sure, but all I remember is those headless Barbies.) I thought her dad was wonderful, and I liked her mom for the weirdest reason: she treated me like one of her own kids – even to the point of yelling at me just like everyone else – and usually she made something interesting and delicious for dinner.
Which brings me back to Stroganoff. When I was a kid, my mom didn’t make anything they didn’t serve in Missouri in 1943 (her words) so stroganoff was not an option on our table until I learned to cook. It was just too fancy and ethnic for Mom. So when Ruth Hall served up stroganoff to me for the first time, it took everything I had to not bolt the whole plate in a few seconds and ask for more before Marilee’s large family ate it all up. I loved the deep, creamy, rich flavors and the way it coated the noodles with just the right amount of saucey goodness. Oh my – I’m making myself hungry just thinking about it. To this day, Beef Stroganoff is still in the top ten on my Comfort Food List.
But these days, Beef Stroganoff only happens at our house when our Veggie is away – it just doesn’t fit on a vegetarian menu, and because the process for making it (correctly) requires that the “meat” be added before the sauce is complete, it isn’t one that lends itself to splitting halfway through into a
- 2 tsp olive oil
- 2 tsp butter
- 1 large sweet onion, finely chopped
- 2 large cloves garlic, minced
- 2 lbs Baby Portabello mushroons, cleaned and sliced thick (Or 4 large Portobellos)
- 1 tsp Kosher salt
- ¼ cup flour
- 1 tsp paprika
- ¼ tsp freshly ground pepper
- ¾ cup white wine (I use Riesling. Or ½ cup white grape juice & ½ cup water)
- ½ cup vegetable broth
- 1 Tbls Worcestershire sauce (vegetarian)
- 3 cups fresh baby spinach leaves
- ½ cup light sour cream
- Melt butter with olive oil in a large skillet over medium high heat. Add in the onions and garlic and cook until onions begin to soften, about 2 minutes.
- Add mushrooms and ½ teaspoon salt. Cook until mushrooms begin to soften about 3-4 minutes. Continue to cook until liquid reduces by about half.
- Meanwhile, cook egg noodles according to package directions, drain and set aside.
- In a small bowl, combine flour, paprika, remaining salt, and pepper.
- Sprinkle flour mixture over cooked mushrooms and toss to combine. Toss to coat all the mushroom mixture.
- Add broth, wine and Worcestershire sauce to mushroom mixture and stir to combine. Stir in spinach, cover with lid and turn heat down to very low. (I just turn it off.) The spinach will wilt in just a few minutes.
- Just before serving, stir in sour cream and heat on low for a minute or two to bring it up to temperature. DO NOT BOIL.
- Serve over cooked egg noodles or rice.
- One serving = 5 WW PointsPlus: calculated on WW Recipe Builder.
- Points do not include noodles or rice.
This recipe is Weight Watcher-friendly!
This meal all comes together and is ready to serve in about 30 minutes. Give it a try and let me know what you think!
And thanks, Marilee – for everything.