Post by feather on May 25, 2016 22:08:41 GMT
This is so good.
Beef Stroganoff
We serve it over potatoes or noodles or I eat it by itself.
3 lbs-5 lbs chuck roast, cut in small cubes, only trimming large pieces of fat, leave the rest. Shake salt over them, then flour ½ cup to ¾ cup. Heat about ½ cup oil in a large frying pan and brown the cubes in 2 or 3 groups. Once they begin to brown, take them out to a plate or bowl and fry the rest. Pour off the oil, add 2 cups of water, and simmer it scraping the brown bits from the meat off the pan and into the juice.
In the bottom of a roaster pan, or a large oven safe pan.
Layer 2 lbs of sliced fresh mushrooms.
Layer 2 lbs of finely chopped white/yellow onion
Add 1 T beef bouillon
1 t. ground thyme (I find I really like thyme a lot, never realized it until last year. You can substitute any combination of Rosemary, parsley, summer savory, and bay leaves-ground or whole.)
Salt (or salt to taste at end)
Pepper if you like.
Dehydrated or fresh chopped garlic, if you like it.
4 cups of water
2 cups of pan juice (above)
Place the meat that is browned on top.
Mash it down to get it mostly submerged. A lot of it is not submerged.
Cover the pan with foil, tightly along edges if you can.
Bake at 350 °F for 30 minutes, then turn oven to 300°F for 3 hours. The meat will be fall apart tender. (I’ve used round steak too with this recipe.)
Uncover it and let it cool slightly. Taste it for salt in case it needs some.
Add 3 cups (yes, one 16 oz container and another half container) of sour cream. (you guessed it, it must have been on sale!) Don’t boil the gravy once the sour cream is added or it may curdle ruining the smooth texture. That makes about a gallon of stroganoff, which is a lot.
Beef Stroganoff
We serve it over potatoes or noodles or I eat it by itself.
3 lbs-5 lbs chuck roast, cut in small cubes, only trimming large pieces of fat, leave the rest. Shake salt over them, then flour ½ cup to ¾ cup. Heat about ½ cup oil in a large frying pan and brown the cubes in 2 or 3 groups. Once they begin to brown, take them out to a plate or bowl and fry the rest. Pour off the oil, add 2 cups of water, and simmer it scraping the brown bits from the meat off the pan and into the juice.
In the bottom of a roaster pan, or a large oven safe pan.
Layer 2 lbs of sliced fresh mushrooms.
Layer 2 lbs of finely chopped white/yellow onion
Add 1 T beef bouillon
1 t. ground thyme (I find I really like thyme a lot, never realized it until last year. You can substitute any combination of Rosemary, parsley, summer savory, and bay leaves-ground or whole.)
Salt (or salt to taste at end)
Pepper if you like.
Dehydrated or fresh chopped garlic, if you like it.
4 cups of water
2 cups of pan juice (above)
Place the meat that is browned on top.
Mash it down to get it mostly submerged. A lot of it is not submerged.
Cover the pan with foil, tightly along edges if you can.
Bake at 350 °F for 30 minutes, then turn oven to 300°F for 3 hours. The meat will be fall apart tender. (I’ve used round steak too with this recipe.)
Uncover it and let it cool slightly. Taste it for salt in case it needs some.
Add 3 cups (yes, one 16 oz container and another half container) of sour cream. (you guessed it, it must have been on sale!) Don’t boil the gravy once the sour cream is added or it may curdle ruining the smooth texture. That makes about a gallon of stroganoff, which is a lot.
