Beef Stroganoff Macaroni
Servings 6
Ingredients
- 1 tablespoon mild olive oil
- 1 mild or red onion, peeled and finely chopped
- 1½ cups sliced white mushrooms
- 1 lb ground beef
- 1 cup beef stock
- 3 teaspoons Dijon mustard
- 2 teaspoons paprika
- ½ cup crème fraîche or sour cream
- ¼ teaspoon grated nutmeg, freshly grated if possible
- salt and freshly ground pepper
- 3 cups uncooked macaroni
- dried parsley and/or paprika for garnish not smoked paprika
Instructions
- Heat the oil over medium heat in a large, shallow cast iron casserole of frying pan with a lid.
- Sauté the onions until they just begin to soften, adding a pinch of salt to prevent them browning.
- Add the ground beef, stirring and breaking up into small pieces.
- Cook, stirring almost constantly, until the meat is almost browned.
- Stir in the mushrooms and continue to cook until the meat is fully browned and the mushrooms have softened a bit.
- Stir the beef stock into the meat mixture in the frying pan.
- Add the mustard, paprika and some freshly ground pepper (to taste).
- Stir together well and let the mixture bubble away for a few minutes, stirring occasionally.
- Meanwhile, bring a large pot of water to the boil.
- Cook the macaroni in boiling salted water according to package directions.
- While the macaroni is cooking, add the crème fraîche or sour cream to the beef mixture and heat the mixture through.
- Stir the nutmeg into the beef mixture .
- Drain the macaroni and add it to the beef mixture in the frying pan.
- Taste for seasoning and add salt and pepper if necessary.
- Serve on warmed plates or bowls.
Notes
Serves 6 to 8 depending on the age of the diners.
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