Monday, September 9, 2013

Stout Stroganoff

I've made Beef Stroganoff with red wine before, I've never made it with beer.  My plan this evening was to make it with Guinness, but then I discovered that I was out of Guinness.  I did have a Breckenridge Oatmeal Stout though.  So I went with that.  1 cup of the beer went into the pasta pot along with 1 jar of beef gravy, one can of mushroom soup, and 2 cups of water, the rest went into a skillet with the stew beef with some garlic powder.  In a separate skillet, I cooked 1/4 of an onion, 2 carrots, and 4 stalks of celery.  When the beef was about done, I added the veggies.  When the pasta pot started boiling, I added egg noodles and cooked them for about 10 min.  When they were almost done, I added 5 mushrooms to the beef and veggies.  When the pasta was done, I added the solid contents of the skillet.  I added a tbsp of cornstarch to the remaining liquid and cooked it til thick, then added the gravy to the pot with everything else.

It turned out to be a pretty good stroganoff.  The beer made it a little bit bitter though.  Funny how I never notice the bitterness of the beer when I drink it, but it definitely came out in the food.

On a side note, blogger doesn't recognize "stroganoff" as a word, and wants me to change it to "strongman."

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