Spicy Chipotle Beef Stroganoff!

   We are moving very soon (fingers crossed everything goes well) and I will be able to cook more! I'm so excited. I have the cooking itch bad!!! It will be a lot less stressful and way more organized in our new place so I can actually enjoy cooking again. 

   Last night the itch got so bad I went to the grocery store at 10pm and got some stuff to make this amazing Spicy Chipotle Beef Stroganoff. First off I absolutely adore beef stroganoff. I remember being so happy when mom was making it for dinner. This just has a spicy kick to it that amps the dish up to the next level. 

  I fell in love with this recipe after finding it on a Rachael Ray website. This is my second time making it and it was just as good as I remember. I even made it a little more spicy than last time. You can make this recipe to your spicy liking. So if you like your food more mild it's easy to adjust the heat. Well let's get started!!

  As you all know I am famous for changing recipes. In this recipe the only thing I really changed was the cut of beef used. You can choose any type you like. (Especially if it's on sale!) I ended up using a ribeye. It turned out fantastic! 

I started out my sticking the ribeye in the freezer for about 10 mins so when I was slicing it I could get thin strips more easily. While your slicing your meat heat some vegtable oil in your pan so it can get HOT! You can use any high temperature oil. 

Make sure you start boiling water for your pasta. 

   Now brown your beef until it starts to get a deep brown color then take it out of the pan and set aside. While your meat is browning slice up about 8 oz of mushrooms. I used baby bellas. Make sure you wipe them off with a damp paper towel to get all the dirt off them. (I don't buy mine pre-sliced so they are easier to clean.) Do not rinse them in water because they will soak up the water and will turn rubbery when cooked. Plus they won't brown up well if they are "waterlogged".

   Now add a little more oil to your pan and get it hot again. Do not salt the mushrooms until they are browned up. Salt draws moister out and they won't brown well like that either. Man mushrooms are finicky arn't they?

  Make sure you don't burn them. While they are cooking slice up a softball sized onion and chop a few sprigs of fresh thyme up. (Remove the leaves from stem first!) If you have never used fresh herbs please please try it! You will never go back to dried after smelling the fresh! Especially thyme. The aroma is AMAZING! 

Add the onion, thyme and a few grated cloves of garlic to your browned mushrooms. Reduce heat and salt the veggies. You are just softening the onion not browning them. 

Now is the time to drop your pasta into salted boiling water. I used 3/4 pound of egg noodles. (If you use the whole pound make sure you make a tad extra sauce.)

   

   While your onions are softening now would be a good time to purée your chipotle in adobo. I had done it beforehand but at this point in the recipe is probably the most convenient time since the onions take a few minutes. Just add a splash of beef stock to help it purée smooth. 

   Now your onions should be softened up and ready for the next step. Deglaze the pan with a cup to a cup and a quarter of beef stock. Add about three huge tablespoons of sour cream or Creme fresh and one tablespoon of your puréed chipotle in adobo. (I used 2 heaping tablespoons of the chipotle and adobo but we like spicy!) Adjust it to your family's taste. 

   Mix it all together and add your beef. Season and taste. Let simmer for a minute or two then add your pasta. 

   Toss your noodles and sauce vigorously until well combined. 

Plate up and garnish with fresh chopped cilantro. This garnish really brings an amazing finish to the dish. It probably helps that I'm a huge cilantro fan. :)

   This dish is so incredibly easy and fast. It should only take about 30 minutes to make. My husband and I love spicy food but remember you can adjust the heat of your dish. You can even remove the seeds from the peppers in the adobo before puréeing to give the dish more of a smoky flavor than spicy. I hope you guys enjoy!

I hope you come back to visit because as soon as we move I will be cooking up a storm!!! Stay tuned! :)

Shopping list:

• 1 pound beef of your choice
• 3 tablespoons vegetable oil, divided
• 1/2 pound mushrooms
• 1 onion, thinly sliced
• 2 large cloves garlic, chopped
• Salt and pepper
• 1 tablespoon chopped fresh thyme
• 1-1 1/4 cup beef stock
• 1-3 tablespoons pured chipotle in adobo sauce 
• 1/3 cup sour cream or creme frache
• 3/4 pound dried egg noodles
• Chopped cilantro, for garnish

Update:

   I forgot to tell you guys after I purée the chipotle and adobo I put it in a zip lock bag and freeze it. That makes it so much easier for the next time I need it. Just break and peice off the size you need!! 

:)