Silver Spoon Adventure: Week 2 - Beef Stroganoff

Well readers, this one isn't nearly as funny. Or as colorful, come to think of it. I love my version of beef stroganoff which is probably as American as it comes. My version is elbow macaroni, a handful of mushrooms, a pound of ground beef and a can of cream of mushroom soup. That's it. If I'm feeling frisky I add in some paprika. Finito (you're all jealous of that Italiano, I know you are!).

The Silver Spoon beef stroganoff, or Bue Alla Stroganoff, is straight from scratch. There's heavy cream and strong mustard and a half cup of butter. First off, what the heck is strong mustard? Even Google failed me. I couldn't find anything on "strong" mustard except that Dijon can be strong and extra strong. Kroger had neither. In fact they had no strong mustard anywhere. So we went with Dijon because at least it was supposed to have strong brethren. I almost had to sneak the butter in because DH was watching and he's a butter Nazi. Maybe a butter Fascist working for Il Duce?

You must have a Revolver Boch when making homemade stroganoff.

The outcome was good but very beige. It was heavy and a little too tart for me. I'm guessing it was the cream and lemon juice mixture...almost like sour cream, but not quite. It didn't specify what kind of noodles to use, so we improvised with whatever we had on hand.

As you can see below...it's all one color. All. One. Color.

The Verdict: When we make it the next time we might try a lighter cream or 2% milk, and I'll probably cut the sugar completely or at least by 1/2. Oh and I'll make something a color other than beige or slightly orange.

We froze the extra and ended up having it with linguine later on in the month. I liked it much better the second time. Maybe it was the noodles?

Up Next: Roman Spring Lamb