Beef Stroganoff

My aunt Cheryl is a wonderful cook and made this dish for my mother who promptly requested the recipe. My mother then made this the first time Cheryl came to her house for dinner. It was so easy to make she couldn’t resist. I use more mushrooms than the original recipe and also serve this with green beans and almonds.

    1 (12-ounce) package extra wide fettuccine noodles
    Pinch salt
    1 pound lean ground beef
    1 tablespoon olive oil
    2 tablespoons organic butter
    ½ cup chopped yellow onions
    2 cups sliced white mushrooms
    1 garlic clove, crushed in a garlic press
    2 tablespoons unbleached all-purpose flour
    1 teaspoon seasoning salt
    ¼ teaspoon freshly ground Tellicherry peppercorns
    1 (10 ¾-ounce) can cream of chicken soup
    1 cup sour cream
    Fresh parsley sprigs
    Poppy seeds

1. In a 12-quart stockpot, bring 6 quarts of water to a boil. In the meantime

2. In a 5-quart sauté pan, brown the beef in oil on medium-high heat. Set 
    the beef aside and wipe the grease out of the pan.

3. Add a pinch salt to the boiling water and add noodles. Stir occasionally to keep
     noodles separate. If you notice any foaming carefully pour some of the water
    out of the pot.

4. Melt the butter in the sauté pan. Fry the onions and mushrooms for 10 minutes
     or until onions are translucent. Add the garlic and fry for one minute. Add the
     meat back to the pan.

5. Sprinkle the flour, salt and pepper over the beef, onions and mushrooms.

6. Stir in the soup and keep warm just until serving time. When ready to serve, add
    in the sour cream and reheat.

7. When ready to serve, drain the noodles and sprinkle with poppy seeds. Serve the
     beef mixture over the noodles.