Beef Stroganoff

If you've been a reader of this blog, you're aware that I have a Kick Ass recipe for beef stroganoff.  My recipe is GREAT in a pinch. If you need dinner on the table within the hour, that's the recipe for you.

But let's say you have some time to linger.  You have time to braise some meat.  If you find yourself in that situation, I recommend this recipe. You really only need an hour, so it's not like it lasts all day.

This recipe was deep in flavor - I think in part by the 2T of tomato sauce.  It was well rounded, and oh so tasty. 


Beef Stroganoff

Recipe from Cuisine At Home
Serves 6

• 1 boneless arm roast, tenderized and cut into 2 inch cubes - I had no idea hat an "arm roast" was so I just bought stew meat and tenderized it.
• All purpose flour
• 2T vegetable oil
• 2c button mushrooms
• 2c cremini mushrooms
• 1T unsalted butter
• 2c diced onion
• 1T tomato paste
• ½ c dry sherry
• ½ c chicken broth
• ½ c beef broth
• 1 c sour cream
• 2T fresh chopped dill

If using an arm or other beef roast cut in two lengthwise and tenderize both strips. Season with salt and pepper. Dredge in flour and sear well in the vegetable oil. Set aside.

Sauté mushrooms in butter until golden. Remove from the pan. Add the onion and tomato paste and sauté.

Deglaze the pan with the sherry and simmer until most of the liquid has evaporated. Add the broths and return the beef to the pan. Cover and braise in a 325 degree oven for 45 minutes. Add the mushrooms and continue to braise another 15 minutes. Prepare egg noodles according to the package directions. Top each serving with dilled sour cream by combining 1c sour cream with 4T chopped fresh dill.

I, personally, like the sour cream mixed into the stroganoff.  I dropped the dill (not a fan) and mixed the cup of sour cream in to the stroganoff before serving.