By Michael Harris-Arzon
Recently, I was watching reruns of Top Chef Masters and the challenge was to recreate a dish from the 1960’s. All I heard was how nasty the food from the 60’s was and how some of the chefs didn’t even know what some of the dishes were.
It was entertaining to watch these professionals complain about having to recreate a dish that most people never liked the first time around. For me, I have always seen it as a challenge to recreate and improve upon a dish. To elevate it by adding depth of flavor and maybe make it a bit healthier (or at least more rounded) has become a hobby of mine.
I think it is so, because I grew up cooking southern/country dishes that had been done the same way for generations and I have this need to make them my own creation.
- 1 Lb. Ground Beef
- 2 Stalks Celery, Chopped Small
- 2 Large Red Onions, Chopped Small
- 3 Cloves Garlic, Diced Fine
- 1 Cup Mushrooms, Chopped Small
- 1 16 Oz. Bag Egg Noodles
- 3 Cubes Beef Bullion
- 1 Jar Alfredo Sauce
- 1 Can Cream Of Mushroom Soup
- 2 Cups Sour Cream
- 1 Cup Italian Cheese, Shredded
- 1/2 Cup Whole Milk
- 2 Tbs. Butter, Salted
- 1 Tbs. Olive Oil
- 2 Tbs. Tony’s Creole Seasoning
- 1 Tbs. Fresh Basil
- 1 Tbs. Fresh Sage
- 1 Tbs. Fresh Thyme
- In a large stock pot, fill 2/3rds of the way with water, add a splash of olive oil and your bullion cubes, bring to a rolling boil over medium heat.
- While your water is coming to a boil, to a large skillet add your 1 tbs. of olive oil, 1 tbs. of butter, ground beef, mushrooms, chopped onions, chopped celery and chopped garlic. Over medium-high heat, cook until your meat is browned. Drain off the excess grease and set aside.
- When your pasta is cooked through to the al dente stage Tip: al dente means small bite, so it won’t be completely soft and is slightly dense, but pleasant in the mouth, drain in a colander, letting it sit for a few minutes in the sink until you are ready to combine with the meat and sauce.
- In a large sauce pan, add your jar of Alfredo sauce, sour cream, milk and cream of mushroom soup. With a large whisk, stir and cook over medium-high heat until well combined and small bubbles appear. Add 3/4 of your chopped herbs and Italian cheese and stir until the cheese is completely melted and incorporated.
- In your large stock pot, add your meat mixture, pasta and cream sauce. Cook for about 1 minute until your beef stroganoff has been brought back up too temperature and is ready to serve.
- Plate your stroganoff in a large serving bowl, sprinkle the top with your remaining fresh herbs.
- Serve and enjoy!