Beef Stroganoff
The calendar says March, it is sugaring season and winter is still holding on for life in Vermont. Make the best of the remaining winter season by making a cozy, comforting meal for the family. Maybe you have some stew meat in the back of the freezer or make this stroganoff fancy with a sirloin steak.
INGREDIENTS
1.5-2 lbs American Wagyu chuck or sirloin
1 TB olive oil
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4 TB butter
1 medium yellow onion diced
10 oz mushrooms sliced
1-2 ribs celery with greens optional, finely diced
2 garlic cloves minced
1/4 cup flour
2 cups beef stock
2 thyme sprigs or 1 tsp dried, fresh preferred
1 TB Worcestershire sauce
1 TB dijon mustard
1/2 cup sour cream
salt and pepper to taste
fresh parsley
DIRECTIONS
For chuck meat, cut into small cubes. For sirloin, slice thinly. Season with salt.
In a large skillet, heat olive oil on medium-high heat. Brown meat in small batches, set aside.
In the same skillet, melt butter then add the onions, mushrooms and celery (if using). Cook until onions are softened and mushrooms have started to brown, about 5 minutes. Add garlic and cook for another minute.
Add flour, stir until mixed. Let cook for 1 minute. Begin stirring in the beef broth, about a 1/4 cup at a time, until fully incorporated. Add thyme and salt and pepper to taste. Stir frequently as sauce begins to thicken, about 5 minutes.
Add Worcestershire sauce, dijon mustard and sour cream. Bring sauce to a simmer and add meat back to the sauce. Continue simmering until desired thickness.
Serve over mashed potatoes or egg noodles. Top with fresh parsley.
This recipe has been adapted from The Modern Proper
