I rarely cook beef. I’m not fully sure why, it’s perfectly delicious, I just don’t mess with it. But recently I got a craving for two different beef dishes at the same time, meatloaf and beef stroganoff. There was no chance in heck I was going to put both on my grocery list and blow my mostly pescatarian lifestyle sky high. Enter: the mashup.
I mean honestly this makes all the sense in the world. This take on classic America combined with classic Russia soothes cold war tensions like Richard Nixon never could. Instead of the cafeteria style cream of mushroom based stroganoff over noodles, which I love; don’t get me wrong, I went for a more authentic flavor on the sauce. And honestly what’s better than a hunk of meat slathered in a rich, tangy mushroom sauce? Exactly, not a damn thing.
Ingredients: The Loaf
- 1 lb ground beef
- 1 lb ground pork
- 1/3 cup quinoa
- 1/2 cup water
- 1 egg, beaten
- 1/2 yellow onion, grated
- 1/4 cup sour cream
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1 tsp black pepper
Ingredients, Stroganoff Sauce
- The other onion half, diced
- 8 oz mushrooms of your choice either sliced or quartered. I used a blend of maitake, oyster, shiitake, and cremini (baby bellas), but you can just use cremini or white buttons for ease
- 1 1/2 cups beef broth
- 1 tbsp tomato paste
- 1 1/2 tbsp stone ground mustard
- 2 tbsp sour cream
- Small oat of butter
- Salt and pepper to taste
- 2 tbsp neutral oil
- Optional, chopped parsley or chives
Preheat the oven to 350. On your stove top in a saucepan bring your water for the loaf to a boil. Add the quinoa, cover, reduce heat to simmer, and allow to hangout until the quinoa absorbs the water. About 5 minutes. Set aside to cool.
When it’s go time combine all the loaf ingredients in a large bowl. The key to mixing is to do it as little as possible! The more you touch it the dryer it gets. Just get everything blended and homogenous, then leave her be.
Get a foil-lined sheet tray ready to go. Dump your loaf mixture and pat it into a large loaf shaped mixture. Throw it in the oven and cook for one hour. When you’re in the last 15 or so minutes it’s sauce time.
Heat the oil in a large saute pan over medium high heat. Add your onions and sauté until they start to become translucent, about 5-7 minutes. Add your mushrooms and continue to saute until they start to shrink up, but aren’t quite cooked yet, another 3 minutes.
Add the beef broth, tomato paste, and mustard. Mix until combined, then reduce heat to simmer. Allow at least 5-10 minutes to allow the flavors to come together. Once it’s serving time add the butter and sour cream. Serve the mushroom sauce over the loaf and top with any herbs you might be using or extra sour cream if you’re feeling extra frisky.