From what I can figure, beef stroganoff is a staple in many American households, but I’ve personally never had the opportunity to try it out for myself. Our family usually circled around spaghetti, chicken fajitas, meatloaf, and that delicious almost-white-trash-but-who-cares-because-it’s-freaking-amazing classic, beanie weanies. Beef stroganoff was just not on the menu in our house. Frank and I were lazy a few weekends ago and started watching our favorite channel, The Food Network. We just happened to catch Alton Brown whipping up a vegetarian-friendly version of this classic dish made with mushrooms and fresh goat cheese. I’ve never been a huge mushroom fan, although my taste buds are shifting direction thanks mostly to Julia Child’s Sautéed Mushrooms, but the idea of substituting beef with mushrooms just seemed really appealing. With our wedding quickly approaching, chunks of hearty beef just didn’t seem like something that would fit in well with a diet plan (not that goat cheese, sour cream, or pasta help much either…), so this dish seemed like a nice way to lighten up a classic recipe and try it out in a new and inventive way.
To be quite honest, I didn’t love this dish, but Frank was more than happy to take over what I left in my bowl. I’ve never really liked goat cheese, but because my tastes are constantly evolving as I get older, I thought I might be pleasantly surprised when I tried this dish…but I wasn’t. I can’t get over the unique flavor of goat cheese, and it really just threw me for a loop that I couldn’t get past. With that being said, Frank says this recipe is fabulous, and for you goat cheese lovers out there, I think you’ll be more than pleased with the results of this recipe. Also, the mushrooms are fantastic, and I can totally see different ways to take out that goat cheese and replace it with something creamy, but less pungent. Please, share any alterations you make so I can enjoy this dish more frequently!
12 ounces extra-wide egg noodles [1320 calories]
3 tablespoons unsalted butter [300 calories]
8 ounces white mushrooms, sliced [25 calories]
½ teaspoon Kosher salt
2 bunches green onions, sliced and white bottoms/green tops separated
1 tablespoon all-purpose flour [25 calories]
14 ounces beef broth [30 calories]
8 ounces light sour cream [320 calories]
4 ounces fresh goat cheese [280 calories]
½ teaspoon freshly ground black pepper, plus more for garnishing
Fill a large pot with 4 quarts of cold water, and then add the egg noodles. Cover and place the pot over high heat on the stovetop. Cook until the noodles are al dente, about 18-20 minutes, stirring occasionally.
Heat a large sauté pan over medium-high heat, and then add the butter to the pan. Once the butter has melted fully, increase the heat to high and add the mushrooms. Sprinkle the mushrooms with salt immediately, and then sauté, shaking the pan occasionally, for about 5-6 minutes, or until they turn brown and start releasing liquid. Add the white parts of the green onions, and then sauté for another 2-3 minutes.
Sprinkle the flour over the mushrooms and white parts of the green onions, stir to combine. Cook over high heat until the flour dissolves into the dish and the bottom of the pan turns a dark brown color, about 1 minute. Pour in the beef broth to deglaze the pan, bring the mixture to a simmer, and then lower the heat to medium-low. Cook for 10-12 minutes, and then add the sour cream, goat cheese, and freshly ground black pepper. Stir well to combine, partially cover the pan, and bring to a simmer (medium-high heat) for ~ 4 minutes.
Once the noodles have finished cooking, drain well and then add to the sauté pan with the mushrooms and other ingredients. Mix well, and then serve in bowls garnished with the green part of the green onions. Add a few turns of the pepper mill to spice up the dish.
This recipe was first presented on Alton Brown’s show, Updated Classics, on The Food Network. We stuck to the recipe pretty closely, but if you’d like the original recipe, it can be found here
Mushroom Stroganoff with Goat Cheese.