Beef Stroganoff

Some of you may have a special place in your heart for the old hamburger mixed with cream soup and sour cream deal, and I can accept that.  It does have fast going for it, which is no small credit.  Fast is usually my number one criteria, and for good reason:  I have to cook dinner while running a circus at the same time, complete with juggling acts and doing that sweeper leg motion to keep monkeys out of the flaming hot oven as I peek inside. 

However powerful the argument for fast may be, this Stroganoff is just better.  Make it on a Sunday when you have time to let the flavors develop.  I will promise you that it's amazingly tasty and won't take any more effort than your average crock pot meal.  Like most things in life, good things still come to those who wait.


     
This recipe calls for drained plain yogurt.  You can also pay a little extra and buy Greek yogurt.  Both will work the same.

To drain yogurt, place a fine mesh sieve in a bowl with room in the bottom to hold some liquid. 
Next place a paper towel in the sieve and add 1/3 C yogurt.  Refrigerate until ready to use.  Ideally yogurt needs to drain overnight, but for this recipe, two hours is enough.  If you are on the ball, which I'm not, put it in the night before.   

 You can buy stew meat for this recipe, but I like to cut my own to save on cost.  Chuck roast is the best, in my opinion. you only need 1/2 of a typical sized roast.  Remove the larger portions of fat, as shown, and cut the meat into bite sized pieces.  Working in three batches, brown the meat in canola oil.  You need to keep enough oil in the pan to lightly cover the bottom and keep the meat from burning.  Add oil if needed when you switch batches.

Don't worry if the pan turns a little dark.  That's okay: it adds flavor as it comes off the bottom during cooking. 

1 1/2 lb. chuck roast or short ribs
1/2 onion
2-3 cloves garlic
1/2 C white wine
1T flour

     
Don't move the meat around much until it caramelizes on the bottom.  That dark color you see here is what you are looking for on the meat.  Remove the meat to a plate. Roughly chop the onion and cook two to three minutes, using the same pan.  Add the garlic and cook another minute.  Deglaze the pan with white wine on high heat for 30 seconds.  (You can also substitute additional beef broth here.) Add the meat back to the pan and mix with 1T flour to coat.  Add all of the beef broth. 

Cover and turn heat as low as it will go.  Simmer for 2 hours, checking in the last hour to make sure there is enough liquid remaining in the pan.  If not, add more beef broth 1/2 C at a time.
 

2 C Beef broth
1/2 t salt
1/4 t pepper
2 T flour
1/3 C drained plain yogurt
1/3 C heavy cream

8 oz. mushrooms
2T butter
1T oil
1 Pkg egg noodles

Half an hour before the meat is fully cooked, prepare the noodles and mushrooms.
Instead of rinsing your mushrooms, wipe them off with a damp cloth.  You don't want the extra water touching them.
Quarter the mushrooms In a non-stick skillet, combine 2 T butter and 1 T oil.

 
Cook on med high heat.  Don't move them until they brown on the bottom. Continue cooking until the mushrooms release their extra moisture.  Set aside until ready to serve. When the meat is fork tender, you're ready to prepare the sauce.  Mix the flour, cream, and drained yogurt to make a paste.

     
Stir the mixture into the pan and turn the heat up to medium.  Cook until everything is toasty and warm again.  Stir in those mushroom, and you're ready to plate. Serve over noodles. 
(prepare to be amazed) 
 

Problems:  Tough meat  Almost any roast will tenderize if you cook it long enough.  If the meat isn't fork tender, keep cooking on low heat until it is.  It's never taken longer than two hours in my experience, and some amazing roasts are done in an hour and a half.  But if not, give it two and a half hours.  It's worth the wait.

Beef Stroganoff (serves 5-6)

1 1/2 lb. chuck roast or short ribs
1/2 onion
2-3 cloves garlic
1/2 C white wine
1T flour
2 C Beef broth
1/2 t salt
1/4 t pepper
2 T flour
1/3 C drained plain yogurt
1/3 C heavy cream

8 oz. mushrooms
2T butter
1T oil
1 Pkg egg noodles

  1. This recipe calls for drained plain yogurt.  You can also pay a little extra and buy Greek yogurt.  Both will work the same.

    To drain yogurt, place a fine mesh sieve in a bowl with room in the bottom to hold some liquid.

  2. Next place a paper towel in the sieve and add the yogurt.  Refrigerate until ready to use.  Ideally yogurt needs to drain overnight, but for this recipe, two hours is enough.  If you are on the ball, which I'm not, put it in the night before. 

  3.  You can buy stew meat for this recipe, but I like to cut my own to save on cost.  Chuck roast is the best, in my opinion.

  4. you only need 1/2 of a typical sized roast.  Remove the larger portions of fat, as shown, and cut the meat into bite sized pieces.

  5. Working in three batches, brown the meat in canola oil.  You need to keep enough oil in the pan to lightly cover the bottom and keep the meat from burning.  Add oil if needed when you switch batches.

  6. Don't move the meat around much until it caramelizes on the bottom.  That dark color you see here is what you are looking for on the meat.  Remove the meat to a plate.

  7. Roughly chop the onion and cook two to three minutes, using the same pan.  Add the garlic and cook another minute.  Deglaze the pan with white wine on high heat for 30 seconds.  (You can also substitute additional beef broth here.)

  8. Add the meat back to the pan and mix with 1T flour to coat.  Add all of the beef broth. 

    Cover and turn heat as low as it will go.  Simmer for 2 hours, checking in the last hour to make sure there is enough liquid remaining in the pan.  If not, add more beef broth 1/2 C at a time.
     

  9. Half an hour before the meat is fully cooked, prepare the noodles and mushrooms.
    Instead of rinsing your mushrooms, wipe them off with a damp cloth.  You don't want the extra water touching them.

  10. Quarter the mushrooms

  11. In a non-stick skillet, combine 2 T butter and 1 T oil.

  12. Cook on med high heat.  Don't move them until they brown on the bottom.

  13. Continue cooking until the mushrooms release their extra moisture.  Set aside until ready to serve.

  14. When the meat is fork tender, you're ready to prepare the sauce.  Mix the flour, cream, and drained yogurt to make a paste.

  15. Stir the mixture into the pan and turn the heat up to medium.  Cook until everything is toasty and warm again.  Stir in those mushroom, and you're ready to plate.

  16. Serve over noodles. 


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