What a Way to Eat Our Noodles

Welcome to Eat Your Noodles Day. In the past, we’ve shared Asian and Filipino recipes that made noodles the star. Most recently it was all about a noodle side dish. This time around I thought something from Hubby’s heritage might be nice.

Hubby is an All-American from the Mid-West. His roots are German on his mother’s side, and Russian on his father’s side. Yet that Mid-western Meat and Potatoes diet is what he grew up on. Beef Stroganoff is among the top 15 most popular Russian dishes in America, and it wasn’t a part of his childhood. In all fairness, his father died when he was just a toddler, and that side of his roots faded away. I have been a fan of Beef Stroganoff since leaving home over 50 years ago. My first “introduction” to Stroganoff was about as far from authentic as you could get – Hamburger Helper Stroganoff. We are talking dinner from a box with powdered stroganoff flavoring and noodles. These days my Stroganoff is more in keeping with it’s 19th Century Russian roots.

The most widely excepted origins of Beef Stroganoff is that it was created for Count Stroganov, a renowned gourmet and military commander. He was known for his extravagant feasts and set the tone for Russian’s elite. Count Stroganov insisted that the dishes served at his banquets be both hearty and elegant, fit for a grand occasion. A French Chef named Charles Brière worked in the Count’s kitchen. Chef Brière was eager to impress the count and experimented with various ingredients and techniques that eventually gave birth to a culinary masterpiece.

Since then, chefs and home cooks worldwide have taken personally liberties to create their own spin on a classic. Creating a Stroganoff Soup is my latest Spin. What a different and delicious way to Eat Your Noodles! Enjoy.

Russian Beef Stroganoff Soup
10 oz Cremini Mushrooms
1/2 Yellow Onion
2 tablespoons Italian Parsley
1-1/2 lbs Round Steak
4 cups Beef Stock
2 tablespoons Minced Garlic from jar
3 tablespoons Butter
1 cup Heavy Cream
1 cup Sour Cream
2 tablespoons Glazed Beef
1-1/2 tablespoons Dijon Mustard
1-1/2 teaspoons Onion Powder
1-1/2 teaspoons Garlic Powder
1 teaspoon dried Oregano
1/2 teaspoon Salt
2 cups Egg Noodles

Clean and thinly slice mushrooms. Peel and dice onion. Snip parsley. Thinly slice round steak. Set aside.

Heat slow cook on high setting to warm the bowl. Add beef stock and sliced mushrooms. Cover while the rest of the ingredients are prepared.

In a sauté pan over medium heat, melt butter. Sauté the onions and garlic until onions are translucent. Add to the slow cooker.

In the now empty pan, add steak and sear, shaking the pan. Flip strips of meat over, continue to sear, about 90 seconds per side. Add seared steak strips to the slow cooker.

In a bowl whisk together the heavy cream sour cream, beef glaze, Dijon mustard, snipped parsley, onion powder, garlic powder, oregano and salt. Whisk well to combine. Pour mixture over the steak. Add egg noodles, stir to blend.

Cover and cook on low for 6 hours, stirring occasionally to keep noodles submerges and prevent sticking.

Ladle into bowls and enjoy. Serve with warm French Bread for soaking up the last little flavorful bits of soup.

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