It is really cold here in Atlanta….I mean cold! We here in the South do not care for cold weather….at all. We all wanted something warm and hearty to have this evening for dinner. I said what about beef stroganoff, boys? Yea, that sounds great to us ~ so that is what is for dinner tonight. This is a recipe I have been making for many years. The boys love it…I love it. It is a one dish meal. Put it all together put it in the oven and it comes out hot and delicious. I do have to boil noodles in another pot…but that is easy to do and easy to clean.
Beef Stroganoff
2 lbs of good stew meat
1 small minced onion
2 minced garlic cloves – 2 teaspoons of garlic
2 packages mushrooms ~ 4 cups quatered
32 oz beef stock
16 oz of creme fraiche/sour cream – get a little more if you want to place some on top
1 package of stroganoff noodles-german egg pasta
1 cup dry read wine
1 bay leaf
salt and pepper
2 tablespoon olive oil
Add oil to a large dutch oven or le creuset, let the oil get hot then add your meat. Do not crowd the meat will steam and you want it to brown on all sides. Remove meat pieces once they are browned and add the remaining meat. Remove meat to a plate, add onions to pan and sauté until they are translusent, add garlic and heat briefly.
Add the wine to the pot, place the meat back in the pot. Add beef stock, the quatered mushrooms, bay leaf and ground pepper. I wait closer to the end to add any salt, due to the beef stock. Some times you will have to much salt. After it cooks an hour or more then add a little salt if needed.
I pre heat the oven to 350. While this is getting to 350, I have the stroganoff on the stove top simmering. Once the oven reaches 350 place in the oven with a lid. I bake this for 2-3 hours once the meat is fork tender it is ready to take out. You may need to add a little beef stock during the baking process. Check every hour. Once the meat is ready, leave in oven to stay warm. A little red wine for the sauce…heee heee a little red wine for the chef heee heee.
Place your pasta on to boil in a large pot with a good amount of salt. I boil for 7 minutes only. Drain pasta from water. While pasta is draining, add creme fraiche/sour cream to stroganoff and stir until incorporated. Place cooked, drained pasta in beef stroganoff cooking until all heated through, remove/discard bay leaf. Plate and serve. I place a small spoonful of the creme fraiche on the hot pasta….ummmmm! I love creme fraiche! It taste a lot like sour cream but only creamer, richer tasting.
Stay Warm….smiles
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Smiles….
Angie
This is looks so good printed the recipe going to make as soon as I can get to whole Foods in Jackson don’t know when that will be had a fall week ago Thursday and fractured or broken ribs. been in so much pain.Had one thing then another wrong for a bout three months.hope to be better soon getting old is far the birds. would love to be at your house for Thanksgivings!!!! Looks So Good!!!
Dear Aunt Frances, I do hope you are better real soon my dear. I will be praying for a speedy recovery. Thanks for your sweet words and following with me….love you to the moon and back! Hope to see you soon….give my love to everyone! XOXOX