Jeff Mauro’s Ground Beef Stroganoff with Caramelized Mushrooms | The Kitchen | Food Network

Beef stroganoff is a classic, but in the Mauro house, Jeff’s switching it up by using ground beef. Try his trick with baking soda to tenderize the beef, keep it moist and improve browning.
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Ground Beef Stroganoff with Caramelized Mushrooms and Crispy Onions
Recipe courtesy of Jeff Mauro
Level: Easy
Total: 50 min
Active: 25 min
Yield: 4 to 6 servings

Ingredients

1 pound 85/15 ground beef
1/2 teaspoon baking soda
3 tablespoons unsalted butter
8 ounces cremini mushrooms, sliced thin
1 small onion, small dice
Kosher salt and freshly ground black pepper
2 tablespoons sherry
2 cloves garlic, zested on a rasp
3 tablespoons all-purpose flour
4 cups chicken stock or chicken bone broth
1/4 cup dry white wine
4 cups dry egg noodles
1/2 cup sour cream, plus more for serving
1 cup pulverized french fried onions
Minced fresh chives, for garnish

Directions

Gently mix the ground beef with the baking soda in a bowl until combined, then let it sit for 15 minutes. (This will help keep all that lovely fat contained in the ground beef.)

Heat a large Dutch oven to medium heat. Add 2 tablespoons butter and let melt, then add the mushrooms and saute until very caramelized and deep brown, 7 to 8 minutes. Transfer to a bowl.
Add the remaining tablespoon butter to the pan and add the onions; season with salt and pepper. Saute until translucent, 7 to 8 minutes. Deglaze with the sherry. Let the sherry evaporate, then add the garlic and beef and stir. Bring the heat to medium-high and sauté, stirring frequently, until browning occurs but the beef is still slightly pink. Add the flour and stir to cook through the flour, 1 minute. Add the stock and wine, scraping any fond and brown bits off the bottom of the pan. Bring to a simmer, then let simmer for about 5 minutes. Season to taste. Add the egg noodles and continue to simmer until the noodles are al dente, another 10 minutes.

Take off the heat and stir in the sour cream. Season again to taste with salt and pepper. Serve in a bowl and top with the caramelized mushrooms, french fried onions and minced chives; serve with extra sour cream to spoon on.

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Jeff Mauro’s Ground Beef Stroganoff with Caramelized Mushrooms | The Kitchen | Food Network

This is my ground beef stroen up with caramelized mushrooms and crispy onions. Two cloves of garlic uh on the rafts there, grated and very thinly minced chives for later. Here we have some ground beef, 8020. And I’ve mixed it with a little bit of baking soda for 15 minutes. Uh it just keeps all that moisture inside by changing the pH level literally of the meat and makes it super tender. What What is your ratio like? Is it a pound of It’s a quarter of a teaspoon per pound. How you doing? Just a little tiny bit. Yep. Creamini doesn’t change the flavor at all. No, it does not change the flavor. If anything, it skws as salty or sodium, you know. Um, but it really does make those little bits of ground beef more tender. Look how nice and caramelized. Now, usually you build this, you know, this is going to be a one pan plan, but I like take the mushrooms out now after caramelizing them, just cuz I want them kind of to retain that color and caramelization without the liquid compromising that beautiful texture. Great job, Jeffrey. Obviously, just you blazingly fast. Um, get all those mushies out of there. And now we are going to throw in here. Build on these flavors on that on the little bits of fond in there. Some onions, some butter, little bit of salt, and we’re going to sauté this until we sweat these out. They become translucent. Right. Really great way to kind of build layers of flavors here. That butter is going to melt in there. Once these become translucent, get a little color on there. I always say like take your onions to almost the same color as the main protein in there, right? If it’s a beefy dish, I don’t mind my onions getting a little color on them, too. A lot of dishes with chicken or if you’re making soup, you don’t need to bring it that far, right? So, this way we can kind of mimic the flavor of the beef by taking our onions a little darker. Then, we delaze with a little cherry. Cherry and mushrooms. I always have a big bottle of cooking cherry. Um, if you don’t have this, you can use stock. You can use cherry vinegar. Any type of combination of stock and vinegar or even just water. Marsala is great. Now, this is what I like to do. I like to kind of take that ground beef. Remember, it sat there for a little bit. We’ll crank it up a little bit and get that just kind of my yard effect on one side of the beef without moving it too much. Then we’ll start breaking it up. Okay. Okay. Once that starts going, we’ll hit hit the onions on the side here with a little flour. Again, a one pan plan here. making us a little bit of a rue to help thicken this up. Next, Jeffrey, we’re going to glaze it again with a 1/4 cup of wine. This is little Sabanyon Blanc from the uh the Illinois region of Chicagoland from County Cook. Um then we got ourselves, of course, four cups of stock. And this is where the magic kind of happens. We’re going to bring this up to a simmer. Got all those little bits cooking in there. Okay, now we take our egg amp noodles. Dump it right in in the same pot. I’ve never seen a stroganoff like this. Your meat has been nicely browned, right? Cooked a little past pink. We added all those ingredients. I know you guys were thinking four cups is a lot, but because we put those egg noodles in there, absorb all that and make it even more silky sauce. We’re going to simmer it for about 20 minutes, 15 minutes until those noodles are al dente, not too mushy. And what’s going to happen is this magical kind of moment where you have this kind of beautiful. Look at this. Plus, you have the starch from the pasta. The starch from the pasta water all marries together. All right. Little bit of that sour cream to give it that extra creaminess. Yeah. You know, the first time I had this, Sarah was like, I haven’t put the sour cream in next. I’m like, you almost don’t need it, but give it a little it does. And then you have it with the sour cream cuz that does that the pasta water in there really does make it creamy. What kind of mushrooms do you like for this? So I like a little cremeni, right? Creamini or just standard slice like button mushrooms are great. But creamy mushrooms Paris mushrooms are delicious. Here we go. Look at that. See, I think that’s I love that little mushroom on top. You want to tear it up? Mushroom on top. Okay, it’s a really good idea. Just a little extra dollop here. Sure, I’ll take it. Little chive. And last but not least, one of my favorites because this is not texturally, uh, you know, complex. Take some of those crispy canister French fried onions or French fried jalapenos they serve now. Just gives you a little kind of breadcrumb direct crunch vibe on there. And the jalapenos are actually spicy. Yeah, they are spicy. I thought that they would be All right, Sunny. I’m in. You’re about to get stroed up. All right. Is this a spoon or a fork? You know what? I’m going to let this dealer’s choice. This is you really made this so elegant also. I feel like this is bougie if you ask me. This gets diluted as a cafeteria dish a lot and I feel like it’s this is elegant. Can I be honest? I never liked it ever in my life until I had it with ground beef and made this way. It’s always been one of my favorites. This is like one of my number one favorite comfort foods is enough to fork. Look at that. I got everything. I got a little bit of your fried onions. I’ve got the ground beef that you hit with the baking soda to make it luscious. I’ve got the mushroom. I’ve got a little bit of that sour cream. Oh, I would make this. It was almost going to fall off the pork, so I had to get it. Good catch.