Stovetop Stroganoff

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A good, basic stroganoff. Closer to the Russian variant than the American variety, but I'm no Ruskie ;)

Preparation time: 10 minutes + 1 hour
Cooking time: 3 hours + 20 minutes

Serves: 1-5


Initial Step:
5 lbs of Beef Chuck Roast
10 beef bullion cubes (I like HerbOx)
2 cups water

Secondary Step:
1-2 tlbs butter
1-2 tlbs olive oil
1 lbs of white button mushrooms, sliced thin (I use an egg slicer and it takes seconds)

1-2 tbls Beef Flavor Concentrate (I like Better than Broth)
1-2 tbls Mushroom Flavor Concentrate
Note: Flavor Concentrate is STRONG stuff, be careful about how much you use
1 cup red wine
1-2 cups water
salt to taste (remember, flavor concentrate is salty)
1 small shot of sherry vinegar

2-3 cups sour cream (to taste)
2-4 tlbs FRESH black pepper (provides counterbalance to the sour cream)


Take an enamel roaster pan, put in the water and bullion and then the beef. Bake at 350 till the beef is falling to pieces and the remaining broth is concentrated and clarified (should take 1-3 hours, I recommend the night before). Put the beef in a tight fitting container and cool to refrigerator temp. Put the juice in a separate container.

Once the broth is cool, you should be able to lift the fat off of it. Don't throw it away! It's great for sauteeing and pan frying! Wrap in parchment, put in a plastic bag and freeze it. Once the beef is totally cooled, cut into chunks and make sure you remove all of the remaining gristle from it.

Take a large skillet and melt the butter with some olive oil in it. Get it to sauteeing temp. Add small batches of the mushrooms, stirring regularly to ensure even cooking. When a batch begins to shrink and brown, move them to the side and add more fat and mushrooms to the center.

Once the mushrooms are sauteed, deglaze the pan with the wine, making sure to scrape all of the brown bits from the bottom. Add the water only to make sure there is enough liquid to cover the bottom of the pan. Add the flavor concentrate, salt and the beef broth from the previous night. Add the cubed beef after you stir together everything. Cook until it becomes a thick, even sauce (10-20 minutes). At the end of cooking, I like to add a shot of sherry vinegar because the acid in the wine and the rest of the sauce has broken down.

Remove from the heat, cool slightly then add the sour cream and black pepper. Stir till the sour cream has melted in and the sauce coats the back of the spoon.

Serve over egg noodles or rice. Goes well with brazed carrots or steamed broccoli.

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