Beef Pumpkinoff

By purduetina
October 15, 2017
0 Comments


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

Ingredients

  • 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

Directions

  1. 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.
  2. 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!
  3. 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!!!
  4. 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.

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