Sunday Dinner: Beef Stroganoff with Roasted Mushrooms & Meyer Lemons

I think my Monday may have gotten the upper hand, had it not been for my Sunday dinner leftovers.

Soft egg noodles, bits of buttery beef in gravy, roasted mushrooms and slivers of Meyer lemon to cut the richness. I ate them from a bowl with a kid’s fork, standing in my kitchen looking out at the bare trees brushing a blue sky. It was a moment of quiet; a reset in a day that was rowdy, hectic and loud.

The beef stroganoff had graced our table for Sunday dinner, our main meal of the day, and everyone had murmured their approval between bites. Fortunately, I had the big camera handy before we ate, and through its lens, this dish is now conveyed to you. I think you’re going to like it.

Beef Stroganoff with Roasted Mushrooms & Meyer Lemons | Simple Bites #dinner

Beef Stroganoff with Roasted Mushrooms & Meyer Lemons is a new twist on an old classic. I’ve been adding Meyer lemons to everything: gin & tonic, Caesar salad dressing, salt, sugar, and French toast. I couldn’t stop thinking about them paired with beef and mushrooms, and so this experiment was launched.

The delicate and sweet lemons are sliced thinly and roasted in a very hot oven with the mushrooms. They caramelize a little, soften up nicely and absolutely make the dish with their bright pop of flavour.

I also swapped in Greek yogourt for the traditional cream, which lightens the dish and complements the lemons nicely.

Beef Stroganoff with Roasted Mushrooms & Meyer Lemons | Simple Bites #dinner

20-Minute Meal

Since this dish is partially prepped in advance (beef sliced, mushrooms chopped, parsley washed) it could be a great week-night option. The egg noodles cook up in a snap or they could be cooked ahead of time and stirred right into the sauce just before serving.

I set a timer when I prepared the stroganoff for our Sunday dinner, and was able to have the dish ready in  twenty minutes. It helped to have all the ingredients measured and ready to go.

The result? A big bowl of comfort for cold winter day. And those leftovers? Mmmm, they made my Monday.

Beef Stroganoff with Roasted Mushrooms & Meyer Lemons | Simple Bites #dinner

Beef Stroganoff with Roasted Mushrooms & Meyer Lemons

A delicious new twist on classic comfort food. Serve the stroganoff over piping hot egg noodles or roasted spaghetti squash and be sure to top with plenty of fresh parsley.
4.5 from 4 votes
Print Pin Rate
Course: Main Dishes
Cuisine: American
Essential Ingredient: beef
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 542kcal
Author: Aimee

Ingredients

  • 1 1/2 lbs beef sirloin steak
  • 6 green onions white part only
  • 3 Tablespoons olive oil divided
  • 2 teaspoons Worcestershire sauce
  • Freshly ground black pepper
  • 1 large Meyer lemon divided
  • 1 lb button mushrooms slicked thickly
  • 2 Tablespoons flour
  • 1 Tablespoon bourbon
  • 1 1/4 cups brown stock beef broth
  • 2 teaspoons salt
  • 3 Tablespoons Greek yogourt
  • 2 Tablespoons chopped Italian parsley
  • 450 grams egg noodles fresh or dried

Instructions

Marinate the Beef:

  • Cut beef into large cubes, then slice each cube into THIN slivers, making sure you are cutting against the grain. Thinly slice the white ends of the green onion.
  • In an airtight container, whisk together 2 Tablespoons of olive oil, Worcestershire sauce and 1/2 teaspoon fresh black pepper. Juice half a Meyer lemon and add it to the marinade.
  • Gently mix in the sliced beef and the onions into the marinade. Toss to coat, then cover and refrigerate for several hours or overnight.

Make the Stroganoff:

  • Preheat the oven to 400F. Bring a large pot or salted water to a boil.
  • Slice half a Meyer lemon in 1/4-inch segments (peel on) and remove any seeds. Combine with the sliced mushrooms on a large sheet pan. Drizzle over 1 Tablespoon olive oil and sprinkle with a little sea salt. Place in the oven and roast for 15 minutes, tuning once.
  • Meanwhile, heat a large (12-inch) cast iron skillet over high heat and have remaining ingredients at the ready. Sear the beef in three batches, adding it to the very hot pan, and sauteing it quickly, 1-2 minutes. Once it is light brown, transfer the beef to a plate, repeating until all the beef is seared.
  • Return the beef to the pan and sprinkle with flour. Stir to coat liberally. Pour in the brown stock and the bourbon and mix well. Cover with a lid and bring the stroganoff to a simmer.
  • Simmer beef gently over medium heat for 12 minutes, stirring occasionally. In the meantime, cook your egg noodles according to the package directions.

Assemble the Dish:

  • Turn off the heat under the beef and stir in the salt and the yogourt. Stir well and taste. Add salt and pepper to season. Fold in the roasted mushrooms and lemon to the stroganoff.
  • Place hot egg noodles into a large serving dish. Top with beef stroganoff and garnish with chopped parsley. Serve at once.

Notes

Meyer lemons cannot be swapped out for regular lemons.

Nutrition

Calories: 542kcal | Carbohydrates: 60g | Protein: 40g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 130mg | Sodium: 982mg | Potassium: 987mg | Fiber: 3g | Sugar: 3g | Vitamin A: 280IU | Vitamin C: 5.9mg | Calcium: 78mg | Iron: 4.3mg

My upcoming book has an entire chapter dedicated to Sunday Dinner. I think it’s my favourite one!

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

Subscribe For Free!

Like reading this post?
Get more delivered to your email inbox.

Comments

  1. Meyer lemons are so wonderful and this combination sounds heavenly!

  2. We’re in the midst of a snow storm and this looks absolutely perfect. This is going on a menu plan as soon as I can get to the store!

  3. I looooove Beef Stroganoff and love the sound of your lighter, lemony twist. Pinning!

  4. 5 stars
    Meyer lemons in stroganoff, who would’ve thought but you, Aimee. Sounds so good and I’ll be trying this next Sunday.

    On a very different note, I love your food photographs. You always show your beautiful slightly tarnished silverware. I have a set I rarely use because hubby, who does the dishes, doesn’t want to hand wash them. Do you put yours in a dishwasher or hand wash? I love the slightly tarnished look, they are so very classic, but in a non-fussy way. Tips?

    • Thank you, Ellen. I do hand wash mine, but they seldom get a good polish, which is why they are slightly tarnished, I guess. I love them too!

  5. This sounds seriously delicious! Beef stroganoff has always been a hit here, but the addition of the Meyer lemons sounds like it would just take it over the top. I don’t find those too often around here, but I’ll be keeping my eyes peeled for them. We actually had a Meyer lemon tree in our yard (along with many other citrus trees) when we lived in FL. That’s one thing I really miss about living there.

    • Your own Meyer lemon tree sounds like a dream, Pam! I find mine in the specialty section of the grocery store. They are so fragrant and lovely.

  6. I love Beef Stroganoff. My recipe uses the addition of ground mustard and really peps up the tang along with the sour cream. I found it in a Good Housekeeping cookbook that I’ve had for many years.
    My problem is trying to find good meat here in the Charleston, WV, area. But that soon will be fixed. At 72 years of age, we are uprooting our entire household that we’ve lived in for over 50 years and moving it, lock, stock and barrel, plus our two Old English Sheepdogs, to Raleigh, NC, where I know there are actual, living butchers in their grocery stores. I know because when I saw them I asked if I could hug them. I want to be able to go into a grocery store and buy what I want and how much of it I want. I don’t like for other people to select my meats or fish. This is ridiculous. What is happening to all the great meat butchers? Is this another occupation that’s disappearing? I surely hope not. Sorry for my rant.

  7. 5 stars
    Yum! Josh and Caleb will love this recipe!

  8. I love how quickly that came together. I made Beef Bourguignon last week and it took 3 hours from start to finish. Most of it cooking, but still, quite a bit of prep. I should borrow your recipe 🙂

  9. Yum. I never used to like mushrooms, but now they are a part of at least one or two meals a week. The lemons sound like a delicious twist. And any creamy pasta is a winner at my house.

  10. Your new book arrived this week and I finally had time to flip through it last night. Looking forward to a deeper dive this weekend. It’s beautiful!

  11. Oh…My…. I made this tonight and I cannot tell you how WONDERFUL this recipe is. I made it to the T to your specifications, with only a few modifications. Instead of the green onions, I used shallots. And instead of fresh parsley, I used my own dried parsley from last summer. Otherwise, it was exact. And it was pure heaven! I don’t think I’ve had anything this wonderful that I made myself ever. Thank you SO much for a fine-dining restaurant-quality meal made at home. The ONLY change I would make is this: I would take the rind and pulp from the first half of the Meyer lemon that was used for juice in the marinade and add that to the rest of the lemon that is roasted with the mushrooms. I LOVE the flavor of the Meyer lemons and the addition of that other half of lemon would take this recipe over the top. This is a keeper and I will make this for guests and family and everyone else!! Kudos, Aimee!!

  12. 5 stars
    I forgot to give this FIVE stars!!

  13. Aimee, I made this for our Super Bowl dinner today. It was amazing! We are wanting to cut back on carbs, so I served it over cauliflower rice….I have it say it was delish and we didn’t miss the noodles one bit.

  14. 3 stars
    I tried this recipe and found it to be so-so. I didn’t make any changes, and I thought the meat was a bit tough (though it was sliced thin) and also there was a really strong sour flavor on some of the meat/mushrooms from the meyer lemons. Also, are you supposed to remove them before eating? I did not remove them, and getting one was definitely a bad experience! So sour!

Speak Your Mind






*