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Makes
A hearty batch, probably 6-10 servings
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
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Ingredients
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1 pound
lean ground beef. Or sirloin or tenderloin strips
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1
large onion, cut into 1/2” slices
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2 cups
1/4” wide sliced shiitake mushrooms or your favorite mushroom
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4 cups
beef stock
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2 tablespoons
flour
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1 cup
full fat, whole milk Greek yogurt
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200 grams
rye trumpet pasta from Sfoglini (about half of a 450 gram box)
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1 teaspoon
dried sage
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1 teaspoon
dried tarragon. Use fresh herbs if you have them.
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1 cup
canned pumpkin purée. About 1/2 of a small can of pumpkin
Directions
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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.
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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!
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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!!!
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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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