Classic Beef Stroganoff
Ingredients
| 2 and 1/2 pounds of chuck roast cut into 1/4 inch pieces | ||
| 1 large clove of garlic minced | ||
| 1 onion diced | ||
| 1 tbs unsalted butter | ||
| 3/4 lb of mushrooms sliced thin (you may use a variety of mushrooms if desired, button, morel, crimini or shitake) | ||
| 3 tbs flour | ||
| 3 tbs ketchup | ||
| 1 and 1/4 cups of beef broth | ||
| 1/2 cup of dry red wine | ||
| 1 cup of sour cream (room temperature) | ||
| 1 pkg egg noodles |
- Slice the beef into 1/4 inch slices. Cut across the grain.
- Melt half the butter in a large skillet over medium heat, add beef and cook until meat is browned.
- Using a slotted spoon, transfer meat to a 3 quart casserole dish, Save the drippings in the pan.
- Melt remaining butter in skillet with juices; and mushrooms and onions, and saute until both are soft.
- Stir in broth, wine, ketchup, garlic and flour.
- Bring to a boil and pour over meat.
- Cover casserole dish and bake at 375 degrees for 1 hour or until meat is tender.
- Just before serving slowly stir in sour cream and blend well.
- Serve over noodles.
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