Ingredients: |
Ingredients: 3 cups beef stock & 3/4 - 1C Catsup
2 lbs. Stewing Beef
Kosher salt and freshly ground black pepper, to taste.
6 tablespoons extra-virgin olive oil
2 medium onion, chopped
5 tablespoons butter
1 pound Portabella Mushrooms, sliced and 3 cloves garlic, chopped
1 cup sour cream, plus more for garnish
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 (1-pound) package wide egg noodles cooked.
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Directions: |
Directions:Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Add the beef stock and Catsup, and seasonings. Cook, covered, over a very low flame for 1 1/2 to 2 hours or until fork tender. In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms. Cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, and parsley. Taste and adjust the seasoning with salt and pepper.
Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper to taste. Serve the stroganoff over the noodles or rice. 8 servings. |
This recipe for BEEF STROGANOFF, by 