Acorn Squash Beef Stroganoff

This is another fantastic fall dinner. The flavor work great together adding an autumnal twist to a familiar favorite. You can use acorn squash or butternut squash for this recipe. Serve this over egg noodles.

Recipe: Acorn Squash Beef Stroganoff

Summary: Adapted from Bitchin’ Camero

Ingredients

  • 1 tbsp. Olive Oil
  • 2 Shallots -minced
  • 1 cup Baby Bella Mushrooms – sliced
  • 2 lbs. Lean Ground Beef
  • 2 tbs Brandy
  • 1/2 cup Beef Broth – low sodium
  • 12 oz Acorn Squash – cubed
  • 1 tbsp. Kosher Salt
  • 1 tbsp. Smoked Paprika
  • 2 tbsp. Sweet Paprika
  • 1 tbsp. Caraway Seeds
  • 1/2 tsp. Nutmeg – freshly ground
  • 16 oz. Light Sour Cream
  • 12 oz. Egg Noodles

Instructions

  1. Place a large pot of water over high heat to boil. When it comes to a boil, salt it and add the noodles. Cook for 5-6 minutes. Drain and set aside.
  2. Heat the olive oil over medium heat. Add the shallots and saute for about 5 minutes until the shallots become soft. Add the mushrooms and saute for 5 more minutes.
  3. Add the ground beef to the pot. Cook until the beef is browned.
  4. Add in the brandy and broth and raise heat until it boils. Lower heat and simmer for 5 minutes.
  5. Add in the butternut squash, salt, paprika, nutmeg and caraway seeds.
  6. Reduce the heat to medium-low. Cover pot and cook for 10 – 12 minutes, stirring occasionally.
  7. Remove the pot from heat and stir in the sour cream.
  8. Add the noodles to the pot and stir and serve.
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  1. Brenda Dailey Says:

    That looks wonderful!!! A must try for me.

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