Grill Interrupted

Beef Stroganoff sounds so old world, right? Not a dish that pops to the top of your mind when thinking of things you’d like for dinner. This variation skips some of the heavier ingredients and focuses on the richness of the flavours instead.

You’ll find this dish is as delicious as it is comforting. Good eats.

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Beef Stroganoff

Serves: 6

Ingredients:

1 cup water
5 pounds stew beef, cubed
3 tablespoons extra virgin olive oil
2 onions, chopped
1 1/2 pounds mushroom, sliced
2 clove garlic, minced
1 bay leaf
1 cup white wine
1 tablespoon black pepper
2 teaspoon salt
1 cup crushed tomato
4 tablespoons paprika
2 cups condensed cream of mushroom soup
4 tablespoon Worcestershire sauce
12 oz package of egg noodles
pinch of Italian seasoning and paprika, for garnish

Preparation:

1. Bring a salted pot of water to a boil and add in the beef. Boil for 5 minutes, then strain and set aside.
2. Heat olive oil in a large pot over medium-high heat. Add onions, mushroom and garlic. Sauté for 10 minutes, until vegetables are tender.
3. Stir in the beef and mix together. Add white wine, bay leaf, black pepper, salt and crushed tomatoes. 
4. Add water to cover the meat and simmer covered for 90 minutes until the meat is tender, stirring occasionally.
5. Add the mushroom soup, paprika and Worcestershire sauce and remove from heat.
6. Spoon over noodles and garnish plate rim with  Italian seasoning and paprika.

Filed under: Recipe on December 5th, 2009