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Author Notes: I like to put pumpkin purée in routine, family favorites during this time of year. For some reason my husband hasn’t figured this out yet. My daughter and I enjoy laughing at him. You’d think the name would be a giveaway; this is a basic beef stroganoff with pumpkin. It’s a great meal for a toddler and a clever way to use up the awkard 1/2 can or 7 ounces of leftover pumpkin puree. I think a fresh pumpkin or winter squash might give this a brighter color. —purduetina
Makes a hearty batch, probably 6-10 servings
- 1 pound lean ground beef. Or sirloin or tenderloin strips
- 1 large onion, cut into 1/2” slices
- 2 cups 1/4” wide sliced shiitake mushrooms or your favorite mushroom
- 4 cups beef stock
- 2 tablespoons flour
- 1 cup full fat, whole milk Greek yogurt
- 200 grams rye trumpet pasta from Sfoglini (about half of a 450 gram box)
- 1 teaspoon dried sage
- 1 teaspoon dried tarragon. Use fresh herbs if you have them.
- 1 cup canned pumpkin purée. About 1/2 of a small can of pumpkin
- Cook beef in a large skillet or pot with a lid (photo shows a 3.5 quart- staub cast iron braised-this just fit everything!) Remove beef.
- Cook onion 3-4minutes until starting to brown. Cook mushrooms about 8 minutes on medium. Add flour. Then add beef back to pan. Stir in pumpkin now!
- Add about 4 cups beef stock to pan. Adjust heat to medium or medium high to boil and cook rye trumpets about 8-10 minutes with the lid on, until just cooked being careful to stir occasionally to avoid burning!!!
- Turn off heat or remove pan from heat and add Greek yogurt and herbs stirring well. See if anyone notices anything unusual about their beef stroganoff.