Chai Pakora
Classic Chai Pakora beef stroganoff with creamy sauce over egg noodles. Ready in 60 minutes - perfect comfort food dinner for the whole family.
Equipment
- Dutch oven or heavy-bottomed pot
- wooden spoon
- measuring spoons
- measuring cups
- large pot
- colander
- tongs
- knife
- cutting board
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion finely chopped
- 2 stalks celery finely chopped
- 2 medium carrots peeled and finely chopped
- 3 cloves garlic minced
- 1 pound ground beef 85% lean
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 can (6-ounce) tomato paste
- 1 can (28-ounce) crushed tomatoes
- 2 cups beef broth
- 1 cup whole milk
- 12 ounces dried wide egg noodles
- 1/2 cup sour cream at room temperature
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot, melt the unsalted butter over medium heat. Add the finely chopped onion, celery, and carrots. Cook, stirring occasionally, until the vegetables have softened, about 8 to 10 minutes. Stir in the minced garlic and cook for 1 minute more, until fragrant.
- Add the ground beef to the pot, breaking it up with a wooden spoon. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Cook until the beef is no longer pink and is well-browned, about 8 to 10 minutes. Drain any excess fat, if desired.
- Stir in the tomato paste and cook for 2 minutes, stirring constantly. This will deepen its flavor. Pour in the crushed tomatoes, beef broth, and whole milk. Stir well to combine. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, stirring occasionally, to allow the flavors to meld. The sauce will thicken slightly.
- While the sauce simmers, bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain the noodles in a colander, but do not rinse them.
- Turn off the heat under the sauce. Stir in the room-temperature sour cream until it is fully incorporated and the sauce is creamy and pale orange. Taste and adjust seasoning with additional salt and pepper if needed.
- Add the drained hot egg noodles directly to the pot with the sauce. Use tongs to gently toss and coat every noodle thoroughly with the creamy sauce.
- Serve the beef stroganoff immediately, garnished with the chopped fresh parsley.
Notes
Drain any excess fat from the beef if desired. Ensure the sour cream is at room temperature to prevent curdling.