"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beef Stroganoff Recipe

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This recipe for Beef Stroganoff, by , is from Carroll's Group Home Fall Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
6 (2 pound) beef chuck roast, cut into 1/2-inch thick strips
1-1/2 cups red wine
1 tablespoon salt
1-1/2 teaspoons ground black pepper
3 tablespoons extra-virgin olive oil
1/4 cup and 2 tablespoons butter
3 large onion, diced
9 cloves garlic, minced
1/4 cup and 2 tablespoons butter

3 cups sliced mushrooms
3/4 cup butter
3/4 cup all-purpose flour
4 cups beef stock
3 tablespoons Worcestershire sauce
1 tablespoon prepared yellow mustard
2 tablespoons crushed red pepper flakes
1 cup sour cream
3 (3 ounce) packages cream cheese, softened

Directions:
Directions:
Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.

Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.

Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.

Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
2 hours

 

 

 

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