Tuesday, November 20, 2012

beef stroganoff

Before the time of giving thanks, we needed a non-white meat and to visit my roots, thus I made T's favorite dish: beef stroganoff. A hearty meal for the upcoming winter, beef stroganoff is a one-pot wonder (okay, maybe two if you count the pasta pot).

Ingredients (for 6 servings):
2 lb chuck roast
2 tsp salt
2 tsp pepper
1 stick of butter
1 onion, diced
4 tbs flour
2 cups beef stock
2 tsp mustard of choice
2 cups chopped fresh mushrooms
1/2 cup sour cream
1/2 cup white wine 

1. Melt butter in a large stockpot. Add beef and sprinkle with 1 tsp salt & 1 tsp pepper. Once browned add in diced onion. Stir and cook until translucent.

2. Add flour and beef stock. Bring to a boil to thicken. Stir to submerge all pieces of beef.


3. Lower heat and drizzle mustard into the pot. Stir to mix. Simmer & cover for at least 1 hour.

4. After at least an hour, add chopped mushrooms, sour cream, and white wine. Stir to mix, and once again cover and simmer for 10 minutes.

5. Meanwhile, bring a pot of lightly salted water to a boil. Prepare egg noodles to soak up the stroganoff.

6. Once 10 minutes is up, uncover, add final touches of salt & pepper.  Stir and serve over egg noodles.
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