How to make "Beef" Stroganoff!

Hey, all my meal makers out there. Welcome to making meals with Mika. So today we are cooking something that brings me back to my childhood. We are making beef stroganoff. Now I don't know if you guys ever grew up with Hamburger Helper, I did. And my mom would buy all the varieties. They had like lasagna, they had the cheeseburger macaroni one, but my all time favorite was the beef stroganoff. It was rich and creamy and delicious. So we're taking that beef stroganoff and we are elevating it a lot. So we're not going to use any packaged, you know, flavoring and mixes and stuff like that. We're going to season this ourselves. So we're going to have some big egg noodles. We're going to use some beef broth and we're also going to use ground turkey. I don't like to eat a lot of red meat unless I really craving a real good juicy burger because even red meats make you feel kind of heavy. So I'm going to use some ground turkey in this recipe, but you can feel free to use ground beef if you want to. We're going to put some sour cream in it. We're going to use our little secret ingredient, which is our cream of mushroom. And this is going to be delicious, delicious. So let's get all our ingredients together and let's make this meal with Mika. First step is we're going to get this pasta in this water. So when your water comes to a boil, make sure that you salt that heavily because this is going to be the only time you get to season this pasta. I am using extra rye egg noodles, okay? This is what I like to use for the beef stroganoff. We're going to load this up with the noodles and then we are going to cook these until they are al dente. That means a little bite, not mushy, but just a little bite. And while the noodles are cooking, we're going to get started on the meat. The noodles are cooking in the water. And as the noodles are cooking, we're about to get started on this meat. So what I do is, even though this is a nonstick skillet, I like to put a little olive oil in here because you have to give the meat a place to go. So we're just going to start by, y'all hear that sizzle? Y'all hear that sizzle? We're going to start by browning our meat. And then once this gets almost done, I'm going to add our chopped onions and garlic. All right, so the meat is almost done. At this time, we are going to add one half chopped onion and then we're going to start with the seasoning. So to this, we're going to add some black pepper. Y'all, I ran out of black pepper today and my friend had to bring me some black pepper. So cheers to Tangy for this good black pepper because had she not brought this over, I probably wouldn't be making this meal today. So we're going to put that good black pepper in there. And this is something that I really, really love. I don't know if you guys have seen this. This is the Kingsford original seasoning. This is absolutely delicious. I put this in a lot of dishes, especially if I want that beef flavor because you know we're using ground turkey. Put a little couple of shakes of that. We're just going to put just a little bit of salt for right now. And then we're going to put some Worcestershire sauce in here, okay? This is going to give it that beef. Oh shoot, look, it didn't even open. Let me go ahead and open this. This is going to give it that beef flavor. So Worcestershire sauce, you don't have to just use this on beef, you guys. You can use it on any type of meat, but it really does add a good depth of flavor. We're going to go ahead and put, I don't know how many sprinkles I put in there, about eight. And then we're going to let this do its thing. And then once the onions get nice and translucent, then we are going to add the onions, I mean the garlic, and then build the rest of this dish. You see that? Everything's looking delicious. See, so this is translucent. Your onions are pretty much see-through. They're nice and soft. Now we're going to add the garlic. And we're just going to saute this garlic just so it can get some of that heat. It smells absolutely delicious right now. I wish y'all could smell this. It smells great. So I'm just going to let the garlic do its thing. And then I'm going to come back and add all the rest of the ingredients so this sauce can be delicious. This is what your meat should look like. You see that? The onions are nice and tender. The garlic is all nice and tender. The meat is cooked all the way through. So let's make the sauce that really makes this dish. So, to this, we are going to add one can of cream of mushroom. Now, your cream of mushroom might look a little bit different than my cream of mushroom. Don't call me weird, don't call me strange. I like the flavor of cream of mushroom soup. I just don't like mushrooms. That's real talking, guys. I'm sorry, I just don't. So I strain mine. But we're going to fully incorporate this cream of mushroom soup. It smells absolutely delicious already. And then we are going to add our beef broth to this. Ooh, look at that. I know. I wish I was here and y'all could smell this because it smells absolutely amazing. Now, I'm going to add approximately three to four cups of beef broth in here. And I'm going to let it do its thing. You can add bouillon. I just had a couple extra things of broth, so I'm not doing bouillon today, I'm doing broth. I'm going to go ahead and add that. And then the secret, well, I already put in the secret, which is the cream of mushrooms. And to make this extra creamy, we're going to add the sour cream. So we're going to add the sour cream to this. We're going to make sure that this is 100% incorporated. And then we're just going to let this, before we add the pasta, we're going to let this simmer for about 15 minutes so all these flavors can marry together and get happy. And look at that. Look, it's already looking delicious. I know, it's looking great. Ooh, I can't wait to add that good pasta. Now, you're going to save a little bit of your stock because once you add this pasta, of course, it's going to thicken up a little bit. And based off of the consistency that you want, you might need to add a little bit more beef stock. But right now, this is looking great. I'm going to let this simmer. It smells delicious. We're going to put the noodles in here and we're going to top it with our little parsley and we're going to eat it. All right, as you can see, the sauce is nice and creamy. It tastes delicious. Now it's time to incorporate our noodles. It's really important that you let your noodles bathe in this good sauce. You want to incorporate your noodles. So I'm going to take them out the pot and I'm just going to let them get in with this good sauce and become familiar with it. Become familiar. Now y'all cannot tell me if that don't look delicious. So what we're going to do is just go ahead and stir the noodles in there so they can become happy. Mix it all up together. Now you're going to want to constantly taste this because although we season the pasta by putting salt in our pasta water, we're still adding a new component to this sauce, right? To the meat sauce. So you need to taste it to see if everything tastes delicious. So what I'm going to do is I got my little spoon here. I'm going to dip my spoon in here to see how delicious this actually is. One thing when you're cooking, especially if you're cooking for other people, you always need to taste your food, but don't be double dipping. I don't like when people double dip. You watch these cooking shows and you'll see someone dip their spoon in there to taste it and then they put it back. Uh-uh, we do not do that. That's gross, okay? That is not right. So I got my spoon. I'm going to go ahead and get a little bit of this to taste it to see what it's talking about. See if I need to add anything. So I'm going to taste this, okay? I'm going to taste it. That's fire. Y'all hear me say that's fire? Not fire, that's fire. I think it needs just a little bit more salt. Just a tad bit. I'm going to add a little bit more pepper because, I mean, let's be honest. You really can't have too much pepper. And this meal is done. And then if you want to be fancy, as y'all know I like to be fancy, right? Y'all know I got to give y'all way to be fancy, right? Go ahead and top this with some fresh parsley. And there you go. A beautiful, absolutely gorgeous and tasteful beef stroganoff.