Beef Stroganjosh

The basic idea of this dish came to me when considering how well the "sweet" spices typically used in a korma (such as rogan josh) would go with the sour cream, beef, and egg noodle combination of the beef stroganoff I had made previously.

Grind 15 peppercorns, 10 coriander seeds, the insides of 5 cardamon pods, 2 cloves, 5 allspice berries, and a pinch of fenugreek seeds in a spice grinder.
Melt 2 tablespoons of butter in a deep skillet.
Add the spices and stir for one minute.
Add a generous amount of garlic powder and onion powder. Sautee for a few seconds.
Add 2 pounds of cubed chuck meat. Stir until browned on all sides.
Add 8 ounces of beef stock. Bring to a boil and reduce heat.
Add 8 ounces sour cream. Simmer on a low temperature for about 30 minutes. Meanwhile, prepare one pound of egg noodles per package instructions.
While egg noodles are cooking, add one package of thawed frozen spinach or fresh spinach to the simmering beef.
Stir 2 teaspoons of corn starch into a couple of ounces of water until thoroughly blended. Add to simmering beef.
Pour beef mixture over noodles in pot. Heat on low for a couple of minutes to bind sauce to pasta and cook off excess liquid.


  1. Anonymous7:31 PM

    How was it?

    I might give this a try minus the noodles. I may add artichoke hearts, zucchini and cauliflower in their place (I don't know if the cynarin from the artichoke might be too strong, so cauliflower is a good filler). Then again, baby dutch yellow potatoes seem like they'd be a good substitute, too.


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