Monday, July 30, 2012

Kathy's Beef Stroganoff

You will need:

3 Tbsp olive oil
1 large red onion, sliced thin
1 pound mushrooms (any kind), sliced thin
2 shallots, minced
2 garlic cloves, minced
1 to 2 pounds chuck, sliced thin
1 quart beef stock/broth (can replace 1 -2 cups with red wine)
1-2 Tbsp Worchestershire sauce
2 Tbsp corn starch
8 oz sour cream
1 Tbsp paprika
salt and pepper to taste

Heat olive oil in a large, heavy pot. Saute onions, shallots and garlic until carmelized (10 minutes). Add mushrooms and saute until soft. Remove onions and mushrooms to a bowl and saute beef until browned. Return onions and mushrooms to pot and add broth/wine. Stir in Worchestershire sauce, paprika and corn starch. Simmer until beef is tender (2 - 3 hours). Stir in sour cream and salt and pepper to taste. Serve over egg noodles.

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