Beef Stroganoff

Submitted by: Daniel Jennings

Serves: 4

Preparation time:
Cooking time:

Ingredients

1 tbsp Butter or Olive Oil
I Onion, chopped
2 Garlic Cloves, minced
1/2 lb. Sliced Mushrooms
A bunch of Stewing Beef
2 tbsp Paprika
1 tsp Dill (optional - but recommended.)
2 tbsp Tomato Paste
3 cups Chicken Stock
1 cup Sour Cream
Rice

Method

Chop the onions, mushrooms and garlic into small pieces. (Keep them separate.) I like the mushrooms chopped into bigger chunks so they don't disappear on cooking, but you can experiment until you find out how you like 'em. Chop the beef if it's a little big, they should be bite size cubes.....throw 'em in a bowl.

Prepare a pot with 3 cups of chicken stock. Warm to simmer.

In the frying pan sauté onions and mushrooms over medium-high heat in 2 tbsp butter or olive oil until the onions are looking clear. (Typically about 4 or 5 minutes.) Add garlic, cook for 2 more minutes. Carefully dump this mixture into the simmering chicken stock. Try and keep as much of the liquid in the frying pan as possible because you will use this to cook the beef.

Toss the beef cubes into that same frying pan, which we hope still has some liquid left in it, and cook for about 5 to 7 minutes over medium-high heat. (If you need to add a little more oil to keep the beef from sticking...do it.) The beef doesn't have to be fully cooked because it will simmer for quite a while in the next stage. At this point I would also throw in some salt and pepper to flavour, along with the 2 tbsp of paprika.

Dump the cooked beef and the remaining liquid into the pot with the onions, mushrooms, garlic and chicken stock in it. Add the tomato paste and the dill. Bring to a boil then reduce to a simmer and let it stew for about an hour. (The meat should be tender at the end of this hour, but, you can always cook it longer for ultra tender results. (Read: cooked thoroughly, but falls apart in the mouth.) The stewing meat from the grocery store is typically a pretty cheap cut, so the longer you cook it, the better. If you're using a better cut, obviously you can cook it a lot less to keep the meat as tender (Read: pink) as possible, but for stewing beef, you have to cook the heck out of it.)

Final preparation...Add the sour cream to this mixture and simmer for another 10 minutes. Serve on top of the rice. Toss a little dill on top, or fresh parsley, to make it look pretty. Or, just chow down.

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