Beef Stroganoff

Audrey invited my family for dinner a few years ago promising to serve Beef Stroganoff. Instantly an image of egg noodles, cream of mushroom soup and ground beef popped into my mind. Yummy enough, but not DELECTABLE. Instead she served the following, and I still salivate whenever I think about it!

She changed my previous impression of Shepherd's Pie also, but I'll post that at a later date.

Audrey's Beef Stroganoff

1 Chuck Roast
1 Onion, diced
Salt
Pepper
Minced Garlic
1/3-1/4 C White Wine
1 large package White Mushrooms (I get mine from Costco)
Chicken Broth
1/4-1/2 tsp. Cayenne Pepper
1/4 tsp. Nutmeg (Audrey swears by freshly ground, but I haven't tried it yet)
Bayleaf
1/4 tsp. Salt
1/2 C White Flour
1/2-1 C Cream
1/2 Container Sour Cream

Instructions

Cut fat out of the roast. This is easier if the roast is at least partially frozen. Slice into fist sized portions, then cut into bite sized pieces, against the grain.

In a large dutch oven, soften diced onion in Canola oil. Add meat to onion and sear. Salt, pepper, and add minced garlic to taste. Add white wine and bring wine to a full boil.

Add washed mushrooms (stems removed and tops broken into 3-4 pieces).

Fill dutch oven with chicken broth (I usually use up using 3 quarts for my 5 quart dutch oven). Add cayenne, nutmeg, bay leaf and salt.

Bake at 300 degrees for 2-3 hours. Check meat at 2 hours for tenderness.

If needed, transfer meat and broth to a larger pot. Take 1 1/2 to 2 C of broth and whisk with 1/2 C of flour in a separate bowl. Look for a milkshake like consistency.

Bring meat barely to a boil and add slurry, cream, and sour cream. Taste. If it is too bland, add salt or cayenne pepper. If your sauce is not thick enough, remove broth again and mix with 2 T of Cornstarch. Add back to dish and allow to thicken over heat.

Serve over Butterfly Pasta.

This makes a large amount of stroganoff so I usually prepare at least 2 lb.s of pasta to go with it. Invite friends!