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Tons o' Mushrooms Beef Stroganoff


Marriages are a funny thing when it comes to food. My husband Jay has been incredibly supportive of my food writing experiments and adventures, and he certainly reaps the rewards as my cooking gets better over the years.

But all couples will have at least a few differing opinions on food, and Beef Stroganoff is one in our house. Jay loves it and I've never cared for it. I've half-hardheartedly cooked a few different versions over the 11 years we've been married, which Jay has enjoyed and I've unenthusiastically eaten, muttering things like "Stupid, bland waste of meat..."

But as you might have noticed from my recent posts, it's been west coast fall wild mushroom picking season and I've also been trying out a grow-at-home Oyster Mushroom kit from Back to the Roots. On one happy Sunday, these two mushroom worlds collided when I came home with a big bag of wild, rare and delicious white Chanterelles I'd picked in the Vancouver Island forest.


Dropping them on the counter, I looked up at the Oyster Mushroom kit in the window, brimming with huge, fresh oyster mushrooms and shouted to my husband working in his office, "There's a huge pile of fresh, wild mushrooms in the kitchen, what the hell am I going to do with them?"

His voice immediately called back through the door "Oh, PLEASE make Beef Stroganoff with them?"

If anything could make my nemesis recipe delicious, it would be this big pile of mushrooms, so I dove in and created a version of Beef Stroganoff that is so good that I'm finally converted.

Technique Notes: This recipe isn't hard to re-produce and doesn't use many ingredients, but it is a bit time consuming and fiddle-y. Get some music going in the kitchen, pour yourself a glass of wine or crack a beer and just enjoy the cooking experience. Unlike many other one-pot Stroganoff recipes, you will use two frying pans for this one, to preserve the flavour and texture of all those mushrooms while developing a thick, creamy sauce in the other pan. It's well worth the effort, I promise.

Ingredients Notes: A wide variety of fresh mushrooms will work in this recipe, but ones with unique flavours are best. Portobellos would work well, or an assortment of whatever interesting mushrooms are fresh in your market. Light or Fat-Free sour cream can be used in the sauce, but will affect flavour and texture slightly.

To make this recipe Gluten-Free, substitute the flour for corn starch, mixed into a slurry w/ 2 tbs water, then added at the same time as the beef broth, serve over GF noodles. To make a Vegetarian version, omit the steak, add an extra two cups of mushrooms and use vegetable stock in place of beef stock.


Tons O' Mushrooms Beef Stroganoff


1 pound of sirloin steak (or other fast-fry beef), fine sliced

4 cups of mixed fresh mushrooms, roughly chopped or torn

1 large yellow onion, fine chopped

2 tablespoons butter, divided

2 tablespoons vegetable oil, divided

2 tablespoons flour

2 cups beef broth

1 cup sour cream

salt and pepper

1 package egg noodles

Begin by heating 1 tablespoon of butter and 1 tablespoon of oil over medium heat in a large frying pan (use the back burner, this pan will cook for 15 minutes). Add the onions and mushrooms and slowly cook them down until the onions are translucent and mushrooms have darkened in colour, stirring occasionally. Turn down the heat if they are browning too quickly.

Meanwhile in your second frying pan, heat the other 1 tablespoon of butter & oil on medium high. Season the beef with salt and pepper, then quickly sear in small batches. Set aside.

Turn the heat down to medium and add the two tablespoons of flour to the pan drippings, stirring for two minutes. Add the beef broth, bring to a boil, then turn down to a simmer for 10 minutes, stirring occasionally.

Boil and drain the egg noodles.

Add the sour cream to the beef sauce and stir to incorporate. Add both the cooked beef and sauteed mushrooms to the sauce in the large frying pan and simmer the Stroganoff for five minutes on low with lid on.

Serve over the egg noodles. It's not the prettiest dish in the world, but this Tons o' Mushrooms Beef Stroganoff recipe makes up for it's bland looks in amazing taste.


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