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Beef Stroganoff

May 14, 2017

 Now I have seen this recipe a thousand times over on social media and in my cook books.  I think I may have had it at some point, it was that memorable obviously.  I wanted to give it new life and maybe even get the 4yr old to try it.  The whole process happens very quickly so be sure to have your mise en place ready.  Mine almost burned because I couldn't find the stock I still swear I put on the counter.  But all was well in the end.  Here's the recipe, yall give it a try and let me know what you think!


Weeknight Beef Stroganoff

Beef Stew Meat  1lb

Extra Virgin Olive Oil  2 Tbl

Yellow Onion, Medium  1/2 ea

Garlic Clove 3 ea

Baby Bella Mushrooms 6oz sliced

Beef Stock  3C

Wine  1/2C  (Red or White will due)

Worcestershire 1Tbl

Tomato Paste 2Tbl

AP Flour 1/3 C

Butter   1 Tbl

Cream  1 C

Salt season to taste

Black Pepper  Season to taste

Tony Chacheres  season to taste (I use this in practically everything, it's kind of amazing!)

Herb de Provence 2-3 Tbl

Egg noodles


Cook egg noodles according to package and set aside.  

Season your cut up beef.  In a deep saute pan add oil and heat to high.  Then evenly layer beef in pan turning to sear the sides.  Remove and set aside once brown on outside.  Toss in mushrooms to hot pan, season and add a little more oil.  Saute mushrooms til they start to caramelize then add onions and garlic.  Let them sweat, then add the tomato paste, stir to combine and add flour.  Stir frequently to keep from burning on high heat.  Deglaze the pan with the wine.  Then add stock.  Stir and season to taste, also adding the Herb de Provence.  Add meat back in and let simmer on low to cook the beef through and tenderize.  You can add more stock if you prefer more saucy.  Once beef is cooked through and tender add cream and butter.  Stir in egg noodles and serve.  Enjoy!









































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Pictured Above:

Left: Mini Guinness Boule

Top: Charcoal on Wood, "Shrimp"

Bottom:  Pork and Cabbage Wontons with Veggie Fried Rice

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