Beef Stroganoff

Beef stroganoff seems to have originated in the mid 19^th century in Russia and is named after a powerful Russian family.  The dish is served in many variations around the world.  This recipe is based on a Paula Dean recipe from Foodnetwork.com.   The sour cream can be added to the sauce but I seem to like it better on top.  This dish can really stretch a little meat as it ends up making quite a lot. 

Ingredients:

1 Tbsp Olive Oil

1 Tbsp Butter

1 Large Onion

8 ozs. Sliced White Mushrooms

1 ½ lbs. Roast Beef

16 ozs. Beef Stock

1 can Cream of Mushroom Condensed Soup, undiluted

1 tsp Dry Coleman’s Mustard, or some good spicy mustard

Sour Cream

Cooked Egg Noodles

Directions:

I like this recipe to use up leftover roast though if you were cooking for a group you could certainly start with a fresh cut of beef or even ground beef.  If you are starting from scratch, begin by cutting the meat into cubes and browning the seasoned meat.

I begin by cutting the cold leftover roast into flags that measure about 1 inch square and 1/8 inch thick.  Then in a heavy pot I sauté the onions and mushrooms in the oil and butter over medium heat, cooking until they are translucent and formed a little brown in the bottom of the pot.   Sautéing means to cook over medium heat and usually includes a little browning while sweating involves cooking over low heat and produces soft translucent onions.   Add the beef stock and stir to deglaze the pot then add the roast pieces.  When the pot returns to a boil, turn it down to a simmer and add the can of soup and mustard, stirring occasionally.   Cook for 30-45 minutes to allow the flavors to meld.  Do not add additional salt without tasting first as the stock and soup are already well seasoned.     

Serve over egg noodles; I like the wide twisted variety for this.  A dollop of sour cream and possibly a sprinkle of fresh parsley completes the dish.  Cole slaw, a salad or a green vegetable and you have a hearty meal.