Beef Stroganoff

Beef Stroganoff

It's what's for dinner; after you bring a new baby home, as was the case for my friend Anne, and my DIL Adrienne. It's also really good when the weather turns cold, when you need to feed a crowd, or you're just plain hungry.  And it's really good.

Let's make this.

  Start with a plain old Chuck roast, about 3 pounds. More or less is just fine.

Put a little (about 3 Tbls) vegetable oil in a screaming hot cast iron skillet and brown the roast on both sides. Season with Kosher salt and fresh cracked pepper.

Slice up a large whole onion, any color,  about 3 carrots, 3 celery sticks, 3-4 cloves of garlic, and open one can of Cream of Mushroom soup, any kind. I used this Cream of Mushroom with roasted garlic because it was in the pantry.

Put them all in a Crock pot (or slow cooker, or in a Dutch oven), and cook on low for 8-10 hours. I did this the night before so it was done on the day I wanted to serve.

Takes about 15 minutes.

 Now it's time to get down to business. Let's take this dish over the top. Slice up 16 ounces of mushrooms. Button, Cremini, doesn't matter. Throw in a chopped onion.

Put them in a hot skillet with 2-3 Tbls butter, salt and pepper.  (Season every step of the way, otherwise, your food just tastes salty or bland). Brown them until they're dark brown; caramelized.

To add great depth of flavor. add 2 Tbls low sodium soy sauce. Stir.

 Then, add about 1/3 cup sherry. Stir until evaporated.

 Then, add about two or so Tbls flour. Stir and cook about three or so minutes. Get that pasty flour taste outta there.

When the mixture is dry, whisk in 2 cups beef broth. Any kind. Canned or boxed or home made. 

 Cook over medium / medium high heat until thickened.

Add a can of Cream of Mushroom soup. Any kind.

Stir.

Add about 1/2 cup dry red wine. I used Malbec as it was open, and I was drinking it. And it was delicious.

Add in the Crock pot cooked beef and diced onion/carrots/celery and all of the cooking liquid.

Taste. If the mixture isn't creamy enough, add another can of Cream of Mushroom soup.

Taste. Re-season, if necessary. Now, off heat, add 1 pint sour cream. Fat free, full fat, low fat, doesn't matter. Stir it in.

 Boil 1 pound egg noodles, according to package directions. Drain. Put in a large serving dish. I like a giant casserole dish.

Add the beef mixture to the noodles. Stir well. Top with Fresh chopped parsley and / or fresh chives.

Serve. And be glad. 

 Your family will revere you.