Beef Stroga-knock-off

Friday night was rainy and a bit miserable. Chris was also feeling under the weather, exhibiting flu-like symptoms. Blerg. I wanted to make some chicken soup, but didn't have any chicken, kinda a key ingredient. So I made up something, I think, equally comforting. My mom used to make Beef Stroganoff covering broad egg noodles. Mmm a delicious excerpt from my childhood. And although I didn't have any tenderloin, I did have ground beef. I could work with this... hence the "Stroga-knock-off".

I used:

1 lb ground beef

1 lb white button mushrooms

1 lb of egg noodles

2 sliced garlic gloves

1/2 cup of frozen peas

1/2 stick of butter

1/3 cup Cinzano, red vermouth

2 cups chicken broth

3/4 sour cream

2 tablespoons Dijon mustard

2 teaspoons onion powder

Salt & Pepper to taste

*This made a lot. About 6-8 servings. I would have liked to use beef broth, onions and fresh dill, but didn't have them on hand.

In a pan melt the butter and add halved mushrooms and sliced garlic. Flip all the mushrooms onto their flat side and on medium heat, allow them to brown. When the flat side is browned, scrape up everything and brown them all over. Also start boiling water for the noodles. 

While the mushrooms did their thing I started my new book, Relish. A graphic novel detailing the authors memories of food throughout her life. She also inserts illustrated recipes throughout. Such an enjoyable read! But back to the beef.

Cook the noodles when the water is ready. Add the ground beef, there should be enough juice and butter leftover so that the beef doesn't stick. Push the mushrooms and garlic to the edge of the pan while you brown and mince the beef.

Add the peas, red vermouth, chicken broth, and let it simmer for a bit, until the peas are unfrozen. Then add the sour cream, mustard, onion powder and salt and pepper. Give a stir and let everything simmer together for a few minutes. Adjust the thickness of the sauce by adding more broth or sour cream.

Your noodles should be ready and waiting to be topped off with the beefy creaminess. Liberally apply cracked pepper.