Beef Stroganoff
Ingredients
- 1½ Lb Either Stew Beef or Chuck Roast If using chuck roast, cut into 2 inch cubes for faster cooking.
- 2 Tbsp Flour
- 1 tsp Pepper
- 1 tsp Salt
- 3 Tbsp Butter
- ½ Cup Onion chopped
- 2 Cups Mushrooms sliced
- 3 cloves Garlic finely chopped
- ½ Tbsp Beef Paste
- 1 Tbsp Worcestershire Sauce
- 1 Cup Sour Cream
- ½ Cup Dry Red Wine
Instructions
- Salt and pepper the beef and then dredge in flour.
- Melt butter in dutch oven over medium heat.
- Saute onions and mushrooms in butter for about 7 minutes. Until onions are slightly translucent.
- Add garlic and saute for 2-3 more minutes. Until the garlic becomes fragrant. Stirring frequently so that you do not burn the garlic.
- Turn heat to medium-high and add beef. Sear until browned.
- Deglaze the pan with the red wine.
- Add beef paste, Worcestershire sauce, and water and stir.
- Bring to boil then lower heat and simmer until beef is tender, about 3-4 hours.
- Add sour cream and cook for an additional 20 minutes.
Notes
- Salt and pepper to taste. You may want to add more pepper before finished. Be sure to taste before adding salt as the beef paste will add a very salty flavor.
- Add water as the dish cooks. You will want to spend time allowing the beef to break down. As the dish 'drys' add more water.
- Serve on egg noodles.