Directions: |
Directions:Cut the yellow onion in half and dice half of the onion finely. (Set other half aside) Cut stew meat into small bite-sized pieces. Season with salt and pepper. Pour a few tbsp. olive oil into large pot, and heat on medium-high. Brown the stew meat and onions together. Note: do not crowd the pan. If the stew meat has to be layered on top, brown in two batches. Once stew meat is nicely browned and begins to caramelize, remove from pan and set aside.
Cut white onion in half. Slice all three onion halves across the grain so that you have long thin, rounded slices of onions. Add a little oil to the pot, and lightly brown the onions in batches. Onion should be soft and golden and begin to caramelize. Like the stew meat, do not crowd the pan; onions will sweat and not caramelize if too crowded. Set caramelized onions aside.
Clean and thickly slice mushrooms (5 to 6 slices per medium sized mushroom). Add more oil to the pan if needed. Brown mushrooms, set aside.
Return stew meat to pan. Add 2 cups of water and beef bouillon. Cover and simmer stew meat gently for around 45 minutes. Important: watch closely and add additional water if needed to keep meat from getting dry. Meat is ready for next step when almost fork tender and when there is just a little broth in the pan, if it is too wet at this stage, it is very difficult to thicken up the sauce enough; remove lid and cook until water is almost gone.
When meat is ready, add cream of mushroom soup, Worcestershire sauce, and onions and mushrooms. Let simmer gently for 10 minutes. Watch closely and do not let it burn. Taste sauce and add additional salt and spices if needed. Meat should be very tender but onions and mushrooms should still hold their shape and not just disintegrate into the sauce.
Remove pan from heat, wait a few minutes, and gently fold in about half of the sour cream. Taste and evaluate the color of the sauce and thickness. Add more sour cream if needed.
This is wonderful over fresh, egg noodles or rice. |
This recipe for J Dub’s STROGANOFF is from