Saturday, December 17, 2016

Beef Stroganoff #Recipe @PegCochran


Beef Stroganoff is a wonderfully classic dish--fit for the finest company.  This recipe, which I found online and adapted somewhat, is not quite as elegant but makes wonderful comfort food and is still delicious enough for company.  With this recipe you can use a less pricey cut of meat since the meat will cook in the oven for an hour.  The recipe calls for round steak--I used a London Broil I had in the freezer and which I suspected was probably going to taste better in a recipe like this than simply thrown on the grill.

I made enough for two meals and it froze very well.  I love having something delicious to pull from the freezer on a night when I'm too busy to cook or don't feel like it!

Ingredients

2 1/2 lbs. round steak cut into 1/2 inch strips *
1/4 cup vegetable or olive oil
salt and pepper to taste
1/4 cup red wine
1 teaspoon minced garlic
1/2 cup sour cream (I used low fat)
1 large onion sliced
2 cups mushrooms sliced
1/4 cup tomato paste
3 tablespoons flour
1 10 3/4-ounce can beef consomme condensed (not beef broth)
1 bay leaf crumbled.

*It's easier to slice the meat if it's slightly frozen

Directions

Heat oil in saute pan and add steak.  Brown meat quickly and transfer to casserole or Dutch oven.  Add salt and pepper to taste.


 
 


In the drippings, saute onion until soft and golden.  Add garlic and cook briefly. Remove from pan and add to Dutch oven.



Add mushrooms to pan and saute approximately five minutes, stirring often.  Add mushrooms to Dutch oven.



Deglaze pan with wine, scraping up any browned bits from the bottom of the pan, then mix in tomato paste, bay leaf, flour and consomme.  Stir well and pour over meat and vegetables in Dutch oven.



Cover and bake at 350 degrees for one hour.  Remove from oven and stir in sour cream.




Stroganoff is traditionally served over noodles, but you can also serve with rice or mashed potatoes or even orzo for something different.





COVER REVEAL!  PRE-ORDER NOW!

The county fair is the highlight of the year for the small town of Lovett, Michigan—especially for food-and-lifestyle blogger Shelby McDonald, who writes as the Farmer’s Daughter. She’s submitting jams and jellies she’s created from the produce she grows at Love Blossom Farm in hopes of harvesting a blue ribbon.

But the townspeople get more than just the excitement of hayrides, tractor pulls, and cotton candy when Shelby’s neighbor and volunteer fireman, Jake Taylor, extricates the body of Zeke Barnstable instead of a dummy during a demonstration of the Jaws of Life. The fact that Jake and Zeke were known to be at odds plants suspicion in the minds of the police. As evidence against Jake grows, Shelby knows she has to plow through the clues to weed out the true killer and save her friend.

AMAZON
BARNES & NOBLE


AVAILABLE FOR PRE-ORDER NOW!

AMAZON
BARNES & NOBLE

Join me on Facebook! Get advance notice of giveaways--mine and other authors as well!

 

13 comments:

  1. I use scissors to cut my meat. So much easier than s knife. I've never put it in the oven so I'm definitely trying that. I enjoy your Farmer's Dayghter series.

    ReplyDelete
  2. Thanks, Sue. I've used kitchen shears to cut a lot of things in the kitchen, but I've never tried them on something like this. I will have to see how it works!

    ReplyDelete
  3. Oh yum! This sounds terrific.

    When does the sour cream get added?

    ReplyDelete
    Replies
    1. Libby, stir in the sour cream after you remove the pot from the oven.

      Delete
  4. Thanks for sharing your recipe, Peg! I love stroganoff and make it whenever I can. I use ground beef or sliced cube steak, just because the smaller pieces are easier for my kids to chew. :)

    ReplyDelete
    Replies
    1. I've done the ground beef version but will have to try cube steak next time!

      Delete
  5. I haven't made beef stroganoff in a long time and I want to try it in my crock pot next time.

    ReplyDelete
    Replies
    1. I imagine this would work out well in a crockpot!

      Delete
  6. I love this, Peg. Great color too. My Stroganoff always comes out looking like gray flannel. Hugs. MJ

    ReplyDelete
  7. Love the recipe and the cover reveal! I used to make something similar but with ground beef. It was quick, but everyone loved it. Cant wait for the releases of these 2 books

    ReplyDelete
    Replies
    1. Kay, I've done it with ground beef, too! Love the flavor no matter what you use.

      Delete
  8. This looks delicious! The cover of Sowed to Death is beautiful!

    ReplyDelete