Beef Stroganoff

I am always keeping my eyes out for mark downed meats.  Most people over look the tougher cuts, but with a little simmering in the oven, these can become the best dinners.  When I saw this nice cut, my husband and I both said beef stroganoff.  It's not difficult to make and your house will be filled with wonderful aromas as it cooks.

You will need:
2 pounds chuck roast, (stew meat, or similar), cut into 1 inch cubes and patted dry
1 Tabs. each salt and pepper
1/2 cup flour
3 Tabs. vegetable oil
2 Tabs butter
1 jumbo, (or 2 large) onions diced
2 garlic cloves, (minced)
1/2 pound mushrooms, (sliced)
2 Tabs. paprika
2 cups beef stock
3 Tabs. tomato paste
2 Tabs. dried parsley
1 Tabs. Dijon mustard
1/2 cup sour cream

Preheat the oven to 350 degrees.

In a bowl, combine the flour, salt, and pepper.

Add the chopped meat.  Lightly dust the meat with the flour and shake off the excess flour.

In a dutch oven, (over medium high heat), add the vegetable oil.  When the oil is hot, add the beef and cook until brown on all sides, turning as it cooks.  When the meat has browned, remove from pan and set aside.

 Add the butter to the dutch oven pan and melt.

Add the chopped onion and minced garlic.  Cook, (stirring frequently) until the onion is translucent, (about 2 or 3 minutes).

 Add the mushrooms and cook for about 2 more minutes.

Add paprika and cook for 1 more minute, stirring constantly.

Add the tomato paste, and stir well.  Cook for 1 minute.

Add the beef broth.

Add the Dijon mustard.

 Add the dried parsley


Note: If you have fresh parsley on hand, feel free to use it.

 Add the browned meat back to the pot.

Stir well  Bring to a boil, stirring occasionally, (make sure to scrape up the bits from the bottom of the pan).  Cover the pan, place in the oven, and cook for 2 to 2 - 1/2 hours until meat is tender.

Once the meat is cooked, remove from oven

Add the sour cream, and stir well.  Your stroganoff is ready to serve.

Some people like to enjoy their stroganoff served plain.

In our house, we like to serve our stroganoff on top of egg noodles.  You can also top it off with another little dollop of sour cream.

Enjoy !