Food on Friday: Where’s the beef (stroganoff)?

I’ve always loved cooking during cold weather. On a dark, damp night there is really no place I would rather be than in front of the stove, listening to music and stirring a big pot of comfort food. And for some reason last week, that big pot absolutely HAD to contain beef stroganoff. Now, as you’ve probably gathered from the other posts, I am not a huge beef eater. But there is something about this combination of beef, mushrooms, sour cream and white wine that just
hits the spot perfectly. And of course, it is always a family favorite.

I tweeked this recipe that I found on allrecipes.com (it originally called for canned mushrooms…) and served it over extra-wide egg noodles. Eating beef stroganoff on a rainy night with a fire in the hearth – I’m not sure it gets any better than that.

Recipe’s after the jump.

Beef Stroganoff

2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
2 cups sliced mushrooms
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste

Cut the beef into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.

In a large pot over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add theonions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.

Stir the flour into the juices on the empty side of the pan.

Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard and mushrooms.

Cover and simmer for 1 hour or until the meat is tender. Five minutes before serving stir in the sour cream and white wine.

Heat briefly then salt and pepper to taste.