A couple of years ago I found and made a recipe for Turkey Pumpkin Stroganoff that was absolutely delicious. Since then, click I’ve moved twice and lost the recipe along the way. Yesterday was the first almost-cool day of the year in Miami. It was overcast and breezy and I wanted to make something a little spicy, sickness beefy and noodly. Stroganoff was just the thing.
Although I’m loving pumpkin and turkey right now, bronchi I decided against trying to recreate the lost recipe, and used butternut squash and lean ground beef instead. Mostly, because I was too lazy to drive out to the good grocery store and the one nearby doesn’t carry organic ground turkey. This happens a lot. Anyway, I spiced it up with sweet and smoked paprika, nutmeg and caraway seeds for a warming fall dish.
This Stroganoff would be equally delicious with your favorite winter squash or pumpkin, and you can add chunky cubes of it, or creamy pureed squash. Go ahead and use ground turkey or beef, or even thinly sliced steak in the traditional method for Stroganoff. I would also add some portabello mushrooms next time to give it more of an earthly flavor and I might even bake it with some breadcrumbs scattered on top. I love baked pasta (who doesn’t?) and this just might be the best way to reheat the leftovers!
Butternut Squash Beef Stroganoff
1 tbsp. olive oil
2 shallots, minced
3 large portabello mushroom caps, chopped (optional)
2 lbs. lean (93%) organic ground beef
12 oz. cubed butternut squash (or you favorite winter squash)
1 tbsp. salt
1 tbsp. smoked hot paprika
2 tbsp. sweet paprika
1 tbsp. caraway seeds (These taste like rye and are optional but recommended)
1/2 tsp. freshly ground nutmeg
16 oz. sour cream (I used light)
12 oz. egg noodles
Set a large pot of water over high heat to boil. Once it comes to a rolling boil, salt it and add the noodles. Cook for about 5 minutes, or until they’re almost al dente. Drain and set aside.
While the noodles cook, make your Stroganoff. Set a large pot over medium heat and add the olive oil and shallots. Saute for 3 – 5 minutes, or until the shallots become soft. Add the mushrooms and saute for another 5 minutes, then add the beef. Continue cooking over medium heat until the beef has browned.
Add the butternut squash, salt, paprika, nutmeg and caraway seeds. Stir and reduce the heat to medium-low. Cover pot and let cook for 10 – 12 minutes, stirring occasionally. When the squash is soft, remove from heat and stir in the sour cream. You want to make sure your beef isn’t too hot, or the sour cream will curdle.
Add the noodles to the pot with the Stroganoff and give everything a big mix. Serve immediately.
Makes 8 hefty servings.