Gary's Beef Stroganoff

Title:
Gary's Beef Stroganoff

Yield:
8 Servings

Categories:
Beef,
Russian




Ingredients:





     2 lb Beef, 1" cubes


 1 1/2 lb Mushrooms


     3    Onions


     2 tb Dill, fresh


    25 oz Red Wine, dry, full bodied


 1 1/2 c  Sour cream


     1 tb Tomato paste


     3 tb Olive oil


     2    Garlic cloves, minced


     1    Bay leaf


     2 c  Beef stock


          Salt


          Pepper


          Flour for dredging






 Peel and chop onions.  If large mushrooms are being used, slice into rather


 large slices.  I prefer to use small mushrooms and leave the whole.


 


 Dredge beef cubes in flour and give them a light coating. Heat a large


 stewing pot and add olive oil. Brown beef cubes thoroughly in olive oil.


 Add onions, garlic and mushrooms and saute lightly. Add red wine (all) and


 enough beef stock to barely cover the ingredients. Add bay leaf (broken)


 and   dill.  Salt and pepper to taste. Add tomato paste. Cover and simmer,


 stirring occasionally, for about 2 hours or until beef is very tender. The


 cooking liquid will thicken from the flour in which you dredged the beef.


 The desired result is that the ingredients are coated with a thick gravy.


 If more liquid is needed during the cooking process, add additional beef


 stock sparingly. Be careful that you scrape the bottom of the pot when


 stirring to prevent flour from sticking and burning. Just before ready to


 serve, mix in 1 1/2 cups sour cream. Place into a casserole dish or tureen


 and garnish with sprigs of fresh dill. Serve with rice or buttered noodles.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini