Thursday, March 14, 2013

Beef Stroganoff

This dish is a huge comfort food for me.  My aunt used to make it when I was younger, and it was always a big production.  She would invite the whole family over to share in this yummy beef-mushroom concoction over buttered egg noodles!  It brings back great childhood memories…I love when food does that!  J  Alongside our stroganoff, I served simple roasted asparagus.  Drizzle the asparagus with a little bit of olive oil and season with S&P.  Roast it in a 350-degree oven for about 10 min...easy peasy!

Beef Stroganoff

Yields:  6 servings

3 C beef stock
4-6 sprigs of fresh thyme
1 bay leaf
2-2.5 lb chuck roast, cut into large chunks
6 T extra-virgin olive oil (3 T for meat & 3 T for shrooms)
1 onion, sliced
14 oz mushrooms, sliced
3 garlic cloves, minced
3 T plain Greek yogurt (or sour cream), plus more for garnish
1 T Dijon
2 T fresh parsley, chopped
1 lb whole-wheat egg noodles, cooked, drained, & tossed w/ butter

Pat the beef dry & season it w/ S&P (this step is important to get a good sear on the meat).  Heat 3 T oil in a large, heavy-bottomed pot/skillet over high heat.  Brown the meat on all sides, doing it in batches so not to over crowd the pan.  As the meat is browned transfer it to a plate and set aside.  

Turn the heat down to med-high & cook the onions in the same pot until they are caramelized.  Add the meat back to the pan along with the beef stocks, scraping up the bottom.  Season with S&P & add the thyme & bay leaf, set the heat to low, & cook partially covered for 1.5-2 hours.  Until the meat is fork tender & the sauce has thickened (it won’t be incredibly thick; this is a thinner stroganoff sauce). 

While the meat is cooking, you can cook the mushrooms.  In a large skillet over medium heat, melt 2 T butter into 2 T canola oil.  Add the mushrooms & garlic and cook until mushrooms are browned & cooked through.  Season with S&P & set aside to add to beef later.

When the meat is done, remove it from the heat and add cooked mushrooms, Greek yogurt (or sour cream), mustard, & parsley.  Taste for seasonings.

Serve the beef stroganoff over buttered noodles w/ a dollop of yogurt or sour cream.  Enjoy!  

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