Friday, April 4, 2014

Beef Stroganoff with Onions and Mushrooms

Beef Stroganoff with Onions and Mushrooms

A yummy version of the traditional beef stroganoff.  The onions and beef are slow cooked --- in a crockpot or oven ---  then you saute the mushrooms with some thyme and add the sour cream to make a velvety sauce.  

Beef Stroganoff is a Russian dish, from the 18th century, named after the Stroganoffs, a wealthy merchant family, but the cook who developed it was French.

Beef Stroganoff with Onions, Mushrooms and Sour Cream

1.5 lbs. sirloin, round or other stew beef
salt and pepper
1 large onion, sliced in rounds
2 T. tapioca
1-2 T. of dried bread crumbs
1 14 ounce can of beef broth

12 ounces of sliced mushrooms
1-2 T. of butter
dried thyme, about 1 - 2 t.
salt and pepper
1 cup sour cream
1/4 cup chopped parsley

rice or egg noodles, cooked per the package


Preheat the oven to 325 degrees.
 In a 2 qt. casserole with a cover, add the stew beef  (seasoned with salt and pepper). Slice an onion on top.
Add 2 T. of tapioca.  Tapioca is added to the pot along with the beef broth to give it some body. 

Sprinkle bread crumbs on top.
Pour in a can of beef broth.
and put it in the oven - - covered -- for 3 hours on 325 degrees.  Or in a crockpot.    Then remove and keep warm while you prepare the mushroom and sauce.

Melt 1 - 2 T. of butter in a pan large enough for everything, then saute the mushrooms with a little thyme until they were soft and browned but not mushy.  You want some texture.

Add a little salt, and pepper to taste.

Mix in the contents of the casserole -- the onions and beef mixture.
Then add the sour cream , gently heating until warm.
Stir in sour cream and gently heat.  Toss in lots of chopped parsley --- don't skip the parsley --- we used 1/4 cup or more.  
Serve immediately over rice.  Or egg noodles.

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