Yield: Serves 6 to 8 | Prep Time: 20 minutes | Cook Time: 1 hour
This traditional Russian dish, which originated in the nineteenth century, has changed a bit over the years, but not much. My twist on the classic is the noodle combination. I love egg noodles paired with fusilli, as the dual textures make for a more interesting mouthfeel and a festive presentation.
INGREDIENTS
8 ounces medium egg noodles
8 ounces fusilli
1 pound lean ground beef
12 ounces white button mushrooms, sliced
4 garlic cloves, minced
2½ cups water
1 cup sour cream
2 (1-ounce) packets beef gravy mix
1 teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
1. Preheat the oven to 375°F and lightly coat a 9 × 13-inch casserole dish with cooking spray.
2. Bring a large pot of water to a boil, add the egg noodles, and cook until al dente. Using a skimmer, transfer the noodles to a colander to drain. Return the water to a boil, add the fusilli, and cook until al dente. Drain and reserve.
3. In a large skillet, sauté the beef, mushrooms, and garlic, stirring to break up the meat, until the meat is no longer pink. Add the water, sour cream, gravy mix, pepper, and nutmeg and stir to combine.
4. Stir in the noodles and fusilli and pour into the baking dish. Bake for 40 minutes. Serve.
