My husband loves Beef Stroganoff but he grew up with the hamburger helper versions. I was a total opposite since I grew up with my grandparents. Prior to the war, easy prep products were not available. My grandmother was raised by a fisherman in a island and they would fish and sell their harvest to the local market everyday. They grow their own food (which is the best way). So I was use to fresh home cook meals. I believe that good food is not only to satisfy the stomach but also the heart. He oftens says how much he looks forward to coming home to a good meal and it’s my pleasure to fulfill them.
Anyways, Beef Stroganoff usually calls for mushroom as a ingredient and wouldn’t it be perfect to ramp it up by using truffles instead. It sounds expensive but I believe me when I say that I almost changed my mind. However, rather than using whole truffles, the alternative is Truffle Dust and it does the trick.
Before we move on to the recipe, I have one final and surprising ingredient that I discovered by accident. I was watching Barefoot Contessa‘s Back to Basic Series. She had an episode featuring ingredients that can help intensifies flavors. One of these food items was the lemon. Now, the recipe I was using came from this old cookbook I bought from a resale shop. It was one of those compiled-type books created by organizations for fundraising purposes. The reason why I discovered using the lemon by accident is because the recipe was suppose to use sour cream. Since I ran out of options, I took Ina Garten’s idea and dove right in. It turned out great or I would not have written this entry. I never have thought in a million years to use citrus. Who knew! If you appreciate good and intense flavor, I recommend trying this recipe, share it and tag me if you like. So, this is my introduction. Now, on to the show!
Tasty Truffle Beef Stroganoff Casserole
Ingredients
- 1 box tortellini or 1 bag egg noodles
- 1 lb. beef ground
- 1/4 cup butter
- 1/2 yellow onion diced
- 1 clove garlic minced
- 1 tbsp fresh parsley minced
- 2 tbsp. truffle dust
- 2 tbsp flour for thickening
- 1 cup pasta water
- 1 1/2 cup whole milk
- 1 lemon
- salt and pepper for taste
For pasta
- water
- 1 tbsp olive oil
- salt for flavor
For topping
- 2 cups oyster crackers crushed
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tbsp fresh parsley minced
- 1/2 cup parmesan (preferrably finely grated)
Kitchen Utensils
- Stock pot
- Large sauce pan
- sautee pan
- wooden spoon
- strainer
- casserole dish
Instructions
- Prep vegetables.
- Preheat oven to 350 F
- Fill half of stock pot with water. Bring stove to high heat. and boil water. Add salt and a tbsp of olive oil.
- While waiting for pasta to boil. Make the sauce. Heat sauce pan on medium heat. Melt the butter and a tbsp of olive oil. Sauté onions until color is translucent. Add garlic. Cook for 2-3 minutes.
- Next is add the ground beef. Using a wooden spoon, break large chunks into smaller pieces. Cook until color is golden light brown.
- Stir in truffle dust and parsley and cook for another minute.
- Add flour. Mix it well until color changes to light brown. Pour in pasta water and milk. Squeeze in lemon. Stir mixture well. Let it boil for 10 minutes or until sauce thicken.
- Cook pasta for 9-10 minutes or until al dente. Turn off heat. Drain pasta into strainer and place it back into the stock pot. Add in sauce. Toss pasta mixture.
- Put pasta in casserole dish.
- Heat sauce pan on medium heat. Add butter and olive oil. Stir in oyster crackers, parsley. Cook to light golden brown. Turn off heat. Add parmesan.
- Layer topping on pasta. Cover entire surface if possible. Bake in oven for 10 minutes.
- Serve on heat proof surface.
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