As you well know, I watch a lot of Food Network. If the TV is on, 9 times out of 10 I’m watching a cooking show. I’m a flat out food junkie, what can I say? I justify my food porn addiction by calling it “research” or “inspiration” but truth be told, I’m addicted and I’m not quitting any time soon.
During one of my recent cooking show binges I caught an episode of The Best Thing I Ever Made. Alton Brown was cooking up a Mushroom Stroganoff sounded really good and relatively easy. The recipe sounded great but it really needed some tweaking. I know, who am I to mess with his recipe but I did it anyway.
- First, I added some beef to this recipe, I just don’t do meatless dishes, unless it’s ice cream or dessert.
- Second, I used my SPG. I don’t cook without out my seasonings either.
- Third, and most important improvement I made was cooking it in my Disc-It. The Disc-It perfect for cooking this dish, the 28,000 btus of heat makes for quick work and cuts the original cook time in half.
|Seasoning the Beef With AlbuKirky Seasonings SPG|
12 ounces extra-wide egg noodles
3 tablespoons unsalted butter
6 portabella mushrooms, stems removed and sliced
1 ½-2 lbs of tender chuck steak, cut into 1 inch slices.
1 bunch green onions, sliced and white bottoms and green tops separated
1 tablespoon all-purpose flour
14 ounces beef broth
8 ounces sour cream
4 ounces fresh goat cheese
AlbuKirky Seasonings SPG
|Beefy Stroganoff Ingredients|
In a large 6-quart stock pot, fill with 4 quarts of water and bring to boil. Add a good pinch of salt to the water and then add the egg noodles. Boil the noodles for 8-10 minutes until the noodles are al dente. Drain and rinse the noodles with cool water to stop the cooking process and set aside.
|Making Quick Work of the Portabella Mushrooms in smoking hot Disc-It|
Melt the butter in the Disc-It over medium-high heat. Once the butter has melted increase the heat to high and add the mushrooms and sprinkle with AlbuKirky Seasonings SPG sauté the mushrooms until they darken in color, soften and give off their liquid, 4 to 6 minutes. Add the beef and sauté for another 3 to 5 minutes. Add the white bottoms of the green onions and saute 2 to 3 minutes.
Sprinkle in the flour and stir to combine. Cook until the flour disappears and the bottom of the Disc-It turns dark brown. Add the beef broth to deglaze the disc, decrease the heat to medium-low and simmer for 2-3 minutes. Then add the sour cream, goat cheese and good sprinkling of SPG. Turn the heat down to medium and simmer for a few minutes. Stir the sauce frequently to break up the goat cheese. Add the noodles and give everything a good toss and simmer for another minute or two. Garnish with the green onion tops and additional black pepper. Serve immediately