Spring is right around the corner. I even hear the “cheeseburger” birds last week!
Well with Spring officially on it’s way it is time to get in all those hearty meals while we can! I was inspired by Deschutes Hop in the Dark Beef Stroganoff recipe for this Beer Beef Stroganoff recipe.
You will need the following ingredients:
3 oz butter
1 large yellow onion, julienned
10 oz mushrooms of your choice
3 Tbs garlic, chopped
2 lbs ground beef
2 1/2 tsp ground dry sage
3 1/2 tsp kosher salt
1 1/2 tsp black pepper
1 1/4 C flour
6 oz Dark Beer (Deschutes recommends their Hop in the Dark)
6 1/2 C beef stock or broth
1/2 C sour cream
1 tsp Dijon Mustard
3 cups egg noddles
Start with a sauce pan and cook the 3 cups of egg noodles according to the directions on the packaging.
In a separate sauce pan over medium heat throw in the butter and allow it to melt. Next add the onions, cooking them until they are tender. Add the garlic and mushrooms (or no mushrooms if you are allergic like I am). Cook until the mushrooms are tender. Next add the meat, dried sage, salt and pepper. Break up the meat and cook until the meat is brown and the spices are evenly distributed.
Next add the flour to the meat mixture and then add in the beer and stock. You will want to bring the mixture to a boil over high heat. Once you have a boil, lower the heat and simmer for 10 minutes. After the 10 minutes take the pan off the heat and add in the sour cream and mustard.
Serve the stroganoff over the egg noddles and enjoy!
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