So I tried to make beef stroganoff last week, but I think I made too many substitutions. Some recipes for beef stroganoff include a can of cream of mushroom soup. I saw Rhee Drummond make a sauce from scratch for her green bean casserole instead of using a can of cream of mushroom so I thought I could do that too. I bought some stew beef cubed from Trader Joe's, mushrooms, milk, asparagus and egg noodles.
I started by browning the beef in my Dutch oven. I browned all sides in three small batches. Ultimately, once the beef made it to the plate it was tough. Bummer.
We cooked the vegetables in the small amount of beef fat that was left in the pan, then I added some butter, flour and then milk, 1%. I should have used some cream like Rhee did. My roux/gravy or whatever I was trying to make never thickened, or maybe it was because I was hungry at this point so we ate it as is. I feel like the dish took forever! Especially since I carefully browned the beef in small batches. I have never worked that slowly on a dish before.
So next time I should try the recipe with sour cream instead of cream of mushroom maybe?
