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 

Directions:
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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storm dinner: pot roast

To prepare for the impending "Frankenstorm", we loaded up on warm filling beef. If the power goes out, at least I'll have a toasty full stomach for a while!

Ingredients:
3 lbs chuck beef
1 tbs olive oil
Salt & pepper
2 onions, roughly chopped
3 cloved garlic, minced
6 sprigs fresh thyme
1 bay leaf
1 cup red wine 
14oz beef stock
Mushrooms of choice (optional)
5 large carrots, peeled and diagonally sliced
2lbs potatoes
1 tbs flour (optional: used for thickening into gravy)

Directions:
1. Preheat oven to 350F. Heat olive oil in oven-proof pot on medium-high. Add beef and sprinkle with salt & pepper. Brown on all sides.
  

 

2. Remove beef from pot and set aside on a plate. Add chopped onions to pot and stir until browned and tender. Return beef to the pot.
 

 

3. Add garlic, bay leaf, thyme, red wine, and beef stock. Bring to a simmer. Cover and place in preheated oven for 1 hour and 30 minutes.
 

4. Meanwhile, prepare veggies of choice (I rehydrated some mushrooms since they were all I had on hand, and also added carrots and potatoes).

 

 

5. After the hour and a half is up, open the pot and add in prepared vegetables. Recover and return to oven for another hour.

 

 

6. Once the timer is up, make sure the beef is fall-off-the-fork tender, plate & enjoy. Best served with a glass of red wine that was used in recipe.
 

 

**Optional: If you are a gravy-person, add 1 tbs of flour to the

 liquid to thicken for a quick gravy-like sauce**

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