Beef Stroganoff With Black Garlic
Classic beef stroganoff is most often cooked with strips of beef tenderloin, sirloin or even ground sirloin. This version uses a less expensive option, lean ground beef.
The flavor is bumped up with the lovely mild and sweet taste of a black garlic and cremini mushroom sauté. If you want to learn more about black garlic, see my post on Discovering Black Garlic.
If you want to learn more about black garlic, see my post on Discovering Black Garlic.
Ingredients for Beef Stroganoff With Black Garlic:
- 3 Tbsp butter
- 5 cloves of black garlic*
- 8 oz cremini mushrooms (cleaned and evenly sliced)
- 1 pd lean ground beef
- Salt and pepper to taste
- 1 - 10 oz can cream of mushroom soup
- 1 c sour cream
- 2 spring onions, sliced and including the green part (used for garnish)
Over medium low heat, melt butter in a 10" skillet. When butter is melted about half way, add the black garlic. Using a spatula, mash the garlic. It will break up into pieces. That's okay, just continue to stir the pieces into the melted butter. Scrape off any garlic pieces that may stick to the spatula.
Turn the heat up to about medium or medium high. Add mushrooms and lightly toss them over and over in the butter and garlic. You want to be sure to coat all sides of the mushroom slices with the butter and garlic. Allow mushrooms to sauté, turn it over after browning on one side. Then brown the second side. When done, about 5-6 minutes, remove mushrooms to a plate. Leave the juice from the mushrooms in the pan.
Add the ground beef to the skillet. You may need to add a little more butter. Using the edge of the spatula, break up the ground beef into small clumps, turning it over and over until completely cooked. Salt and pepper to taste.
Stir in the soup and bring to a very soft boil. Then fold in one-half of the mushrooms.
Turn off the heat under the skillet. Fold in the sour cream.
Garnish with the remaining mushrooms and spring onions. Serve immediately over a bed of cooked broad noodles.
Black garlic is very soft almost like a thick paste. It's easy to peel away the garlic tissue. In short, I don't suggest you use a knife.
If you don't care for cremini mushrooms, white button mushrooms are a good option. Sometimes they're even cheaper.