Friday, February 10, 2012

Beef Stroganoff

Dinner tonight is Beef Stroganoff and sorry about the picture but honestly I was so hungry, I started to eat before I remembered to take a picture.  It may not be pretty but it was tasty.


2 lbs steak
salt and pepper
1 Tbsp butter
thinly sliced sweet onion
pkg of mushrooms sliced (about a cup and a half)
2 tsp minced garlic
2 Tbsp flour
1 cup red wine
1 tsp paprika
pinch chili flakes
1/4 tsp grated nutmeg
1 Tbsp Worcestershire sauce
1 tsp grainy mustard
2 cups beef broth
1 c crushed tomatoes
2 c sour cream
fresh parsley

(Ignore the beer in the picture - that was just a libation for the chef - not part of the recipe)  In a Dutch oven, heat a couple of tsp oil and brown slices or chunks of steak.  Salt and pepper.  Add more oil as needed, brown in batches and remove to a plate.  Then melt a Tbsp of butter and add onions and mushrooms and saute for a few minutes til softened.  Add the garlic and saute.

Push the veg to the edge and sprinkle the flour in the middle of the pot and stir to brown.  Then pour in wine.  Add the seasonings, including Worcestershire sauce and mustard.  I like to use a fresh sprig of thyme but today I used dry, about a 1/4 tsp thyme.

Then add beef broth and tomatoes.  Add the steak back to the pot.  Bring to a boil and simmer for an hour or more until the beef is tender and the sauce thickens.

Right before serving, add the sour cream and stir to combine and heat through.  Serve over egg noodles with freshly chopped parsley on top.


No comments:

Post a Comment