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.

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