|2 servings||calories per servings 510||protein serving 29 g||carbs per serving 49 g||total fat per serving 21 g|
Although this dish originated in Russia, it became popular in the United States in the 1950s after American soldiers stationed in Russia and China came home with their variations of the recipe. In this version, we use grass-fed ground beef with sliced onions and garlic, which we smother in a sauce made from pan drippings and sour cream. It’s served over a bed of egg noodles and topped with a sprinkle of parsley. This classic dinner is family-friendly, and everything you crave when the weather gets cold.
|Nutrition Facts||/ Per Serving|
|Total Fat||21 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||49 g|
|Dietary Fiber||3 g|
Fill a saucepan half full with about 6 cups water. Add bouillon cube and 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Peel and halve onion. Chop 1 half (save remaining half for another use).
• Peel and mince garlic.
• Pick and chop parsley leaves.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 6-8 minutes.
• Reserve 1 1/2 cups cooking liquid.
• Drain pasta.
While pasta cooks:
• Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add onion. Cook, stirring, until onion is tender, about 5 minutes.
• Add garlic. Cook, stirring, until garlic is fragrant, about 30 seconds.
Add beef in 1/2-inch pieces. Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until beef is no longer pink, about 5 minutes.
• Transfer beef to a plate.
• Discard all but 2 teaspoons drippings. Add flour, whisking until well-incorporated, 1-2 minutes.
Whisk in reserved cooking liquid. Reduce heat to low. Simmer until thickened, 2-3 minutes.
• Return beef to pan. Cook until warmed through, about 1 minute.
• Stir in sour cream. Adjust consistency as desired with water, 1 tablespoon at a time.
• Divide noodles between 2 plates.
• Top with beef mixture.
• Garnish with parsley, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...