Hmm hmm, you are reading that right it says Beef StrogaRamenoff!
The premise of this recipe is to be replacing the egg noodles with Ramen! in your beef stroganoff ingredients. So, that’s why I used the term that I just created called Beef Strogaramenoff!
Ingredients to make Beef Strogaramenoff:
1 lb chop meat (Ground beef)
8 oz Mushrooms
1/2 Vidalia Sweet Onion
3-4 finely chopped garlic cloves
1/4 cup of dry white wine
3 tablespoons of butter
3 tablespoons of all-purpose flour
4 cups of beef stock
3 Bags of Beef flavored Ramen noodles (To replace 8 oz of egg noodles and look for the low-sodium version)
Thyme
Worcestershire
Pecorino Romano cheese
1/3 cup grated parmesan cheese
Dijon mustard
1/2 cup of sour cream and either parsley or chives for topping.
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Make your beef stroganoff as you normally would and simply replace the 8 oz of egg noodles with 9 oz of ramen noodles. (3 Bags)
In a large cast-iron skillet set to medium heat, add butter, mushrooms and chopped onion. Let cook and stir occasionally until mushrooms are tender and browned, which will take about 3-5 minutes; season with salt and pepper, to taste.
Add the pound of ground beef and cook until browned while making sure to crumble the beef as it cooks. Stir in garlic and thyme.
Whisk in 3 tablespoons of flour until lightly browned, which will take about 1 minute.
Stir in wine, beef stock, Worcestershire, Dijon and ramen noodles.
Season again with salt and pepper, to taste. Bring to a boil, cover the skillet and reduce the heat to medium. Simmer until ramen is cooked through, for about 5 minutes.
Stir in sour cream until heated through, garnish with parsley and pecorino romano cheese.
Pow! You are about to enjoy a light version of beef stroganoff.
Enjoy, Mangia, and we will see you next time. Be sure to check out all 5 Ways to Ramen that we are serving up from the pub kitchen with Chef Ej.
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