Beef Stroganoff
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Beef Stroganoff is a classic Russian dish that has been enjoyed for centuries. This delicious recipe combines succulent beef with a creamy sauce and mushrooms, making it the perfect comfort food.While there are many different recipes for Beef Stroganoff, this one is my personal favorite. The beef is cooked until it is melt-in-your-mouth tender, and the flavorful sauce is simply delicious.I like to serve my Beef Stroganoff over egg noodles, but rice or potatoes would also be good. If you are looking for a really special recipe, give this one a try. I promise you won't be disappointed!
Ingredients
Instructions
In a large skillet or Dutch oven, heat the olive oil and add as many meat cubes as you can without crowding (if the skillet is too crowded, the meat won't brown properly.) Brown the meat well on all sides, remove each batch as it browns and set them aside. It may be necessary to add a little olive oil.
When all of the beef has been browned and removed, add the onions to the remaining juices in the skillet and cook, stirring occasionally, until they are golden brown. Add the thyme and the mushrooms and cook until they have released most of their water. Add the tomato puree, garlic and when garlic is fragrant add the white wine and let it cook for a couple minutes. Add the carrots and the reserved beef pieces (if you did them in a separate fry pan). Add the brown sugar, stock and salt and pepper to taste.
Add the flour the same way we do it on the video to thicken.
Bring to boil, reduce to low heat, and cook for about 2 ½ to 3 hours or until the beef tender enough to cut with a spoon. Be sure to check every so often to make sure the beef does not attach at the bottom.
Add the mustard, and a little sour cream. Mix well and serve with a large fettucine like pappardelle top with more sour cream and sprinkle with freshly chopped chives.
