Beef Stroganoff

1. 1. Season your beef generously with salt and pepper, and shake some flour over both sides.
   2. Saute in olive oil about 4 minutes per side, and set aside.
   3. Saute thinly sliced mushrooms and onions in the same pan until the mushrooms release their liquid and the onions are soft.
   4. Add about a cup of stock or mixed stock and wine and deglaze the pan. Let this pan sauce cook down for a few minutes, then stir in about half a cup of sour cream or creme fraiche. Add some minced parsley for color and freshness.
   5. Heat through and pour over steaks. Serve with rice or noodles.

Take Your Time Method!

You can use almost any cut of beef for stroganoff, but our favorite is chuck roast.

1. Cut a couple pounds of chuck into 1″ cubes and season with S&P and a sprinkle of garlic powder.
2. Brown all sides over med-high heat in a couple tablespoons olive oil and a pat of butter. Once browned, set meat aside.
3. Sautee 1 onion, sliced thin, and sliced Crimini mushrooms until mushrooms have released their liquid. Add in two cloves of minced garlic and cook for three more minutes.
4. Spoon this mix over the meat you set aside and deglaze the pan with a good red wine. TIP: I hear people all the time talk about how “this wine isn’t very good, but save it for cooking”. If it’s not good enough to drink, why would you ruin dish with it??? Always cook with wine good enough to enjoy WHILE your cooking!
5. Once the pan is deglazed, add in the meat, onions and mushrooms and sprinkle with a teaspoon of flour.
6. Add in a cup of the red wine and 2 cups VF Beef Stock. Simmer over medium heat until sauce begins to thicken.
7. Finish with 1/2 a cup of sour cream and 2 tablespoons of dijon mustard. A little chopped parsley for color and serve over your favorite starch.