Sunday, January 31, 2010

Stroganoff with Braised Beef

{recipe: beef stroganoff}
1 lb sliced beef [using leftovers from the braised beef recipe, cut to bit size pieces] *
1 tbs oil
1/2 medium yellow onion, sliced
2 garlic cloves, minced
2 cups sliced mushrooms
2-3 tbs fresh parsley, chopped
1 cup beef stock/drippings [if using braised beef leftovers, use the remaining liquid drippings in the pan, strain first]
1 cup heavy cream
2 tsp corn starch
1/2-1 cup sour cream [depending on preferred thickness]
preferred noodles
in a large skillet, heat oil over medium heat.  add sliced onions, garlic, and mushrooms and saute for a few minutes until mushrooms and onions are tender.  add 2 tbs of the fresh parsley and stir.  whisk corn starch in with the beef stock and add to pan with heavy cream and the sour cream.  stir well until incorporated bring to a boil.  boil for a few minutes until sauce thickens and add the cooked sliced beef and heat through.
serve over egg noodles and garnish with remaining parsley.
*note: if you did not make the braised beef recipe. you can also make this with 1 lb of beef browned, and store bought beef stock/broth.

Braised Beef
3-5 pounds cut of pot roast beef [can also use beef short ribs]
kosher salt and fresh ground pepper
2 tbs grapeseed oil
1 small onion, diced
1-2 small carrots, peeled and diced
2-3 cloves garlic, minced
1 rib celery, chopped
1-4 springs of fresh thyme
2 dried bay leaves
1/2 bottle of red wine [or red cooking wine]
1 10 oz can of good quality beef stock
preheat oven to 350 degrees
season the raw beef with salt and pepper.
in a large stockpot that is oven safe, place on the stove over medium-medium high heat. heat grapeseed oil and add beef.  brown on each side for about a minute or two allowing the beef to caramelize a little.  remove and set aside.�
add onions, carrots, garlic, and celery to remaining oil and cook and stir for about 5 minutes.  remove and set aside.  over medium heat, add to the pot the wine, and beef stock, and de-glaze the pan making sure to get all the flavorful bits from the bottom.  return the beef, and veggies around the beef.  cover with the lid and allow the liquid to steam, not boil for about 1-2 minutes. remove lid and replace with foil.
place in a 350 degree oven for 2-2 1/2 hours.  every 30 minutes check on beef and spoon liquid over the top.  remove foil the last 30 minutes.
after the beef has finished cooking, remove from oven and let rest for at least 15 minutes before cutting.  this will keep all the moisture in.

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