What you'll be getting:

Beef Stroganoff with Fresh Papperdelle

Per Serving

5 oz ribeye steak 

100g chanterelle mushrooms 

50 g onions

1/2 c simmering sauce

100 g papperdelle noodles 

Equipment needed: Saute pan. Pot of water. 

For those of you that don't know, I love mushroom hunting. Chanterelles are my favorite mushroom, but in the stores they cost roughly 20 dollars a lb. I think that's ridiculous because they grow so abundantly in our area.  

These mushrooms were harvested at Mary's Peak this weekend, the flavor is amazing. Even if you don't like mushrooms, you will love this dish.

Start melting your butter in a pan, large enough to hold meat, mushrooms and onions. 

When the butter has melted, add onions. 

Cook until the onions begin to become translucent.

Then add the mushrooms. 

Give the mushrooms and quick stir with a spatula and then, on MEDIUM heat, let them cook for 10 minutes. You may feel the urge to stir them, resist the temptation. You want to get a nice sear on the mushrooms, so just let them cook, untouched for the 10 minutes. 

After the 10 minutes, give the mushrooms and onions a little stir and raise the temperature up to HIGH heat. Push mushrooms to the sides of your pan to create a "well" and add your meat.  Set timer for 5 minutes. 

After you add your meat, put the water on to boil. 

The pasta only takes 3 minutes, so you don't have to add it right when the water comes to a boil, you just want it ready. Also, add about 1 t of salt to your boiling water. 

While the meat is cooking you can stir it a couple of times to make sure it cooks evenly. 

After 5 minutes, add your simmering sauce. 

Stir and remove from heat. 

Gently separate any noodles that have stuck together. 

These are the 2 flours I used for the pasta. For the gluten free pasta you may need to be a little bit more gentle, it tends to break a little bit more, but still tastes amazing. 

Add noodles to boiling water. 

These noodles take 3 minutes to cook. For the gluten-free noodles, allow 1 extra minute. They will begin to float as they cook. 

When noodles are done, transfer to the sauce. A little pasta water into the sauce will not alter the flavor, you just don't want it too watery. I normally transfer directly into the pot because then I don't have to wash the colander. 

Toss pasta in the sauce and plate.

This meal took less than 20 minutes. I admit, it is not the healthiest of meals, but it's very tasty. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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