Beef Stroganoff
jackspade64: The stroganoff recipe, as promised.
FYI: This recipe creates a hearty, thick sauce with tender stew-like meat. If you like your sauce watery or your beef firm, this is not the recipe for you.
Historicula's Beef Stroganoff -- [Family Size]
3 lbs Stew Beef (cleaned and cut into 1 inch cubes)
4 cups Beef Broth
½ cup Marsala
6 tbsp Butter
8 oz Mushrooms (whole or sliced)
3 Med. Vidalia Onions (chopped)
5 cloves Garlic (minced)
2 tbsp Ketchup
4 tbsp Dijon Mustard
1 ½ tsp Salt
¾ tsp Paprika
9 tbsp Flour
3 cups Sour Cream (perhaps only 2 ½?)
Melt butter in large saucepan. Add mushrooms and onion; cook and stir until onion is tender, then remove from saucepan. In same saucepan, cook meat until light brown (not until done!). Reserving 2 cups of the broth, stir in remaining broth, marsala, ketchup, mustard, garlic, salt, and paprika. Cover; simmer 2-2½ hours. (Until beef tender and begins to fall apart.) After 1 hour, if liquid is reduced in saucepan, add 1 cup of reserved broth.
Heat remaining 1 cup of broth. Gradually blend broth with flour; stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream. Serve over Noodles (Egg or Spätzle).
FYI: This recipe creates a hearty, thick sauce with tender stew-like meat. If you like your sauce watery or your beef firm, this is not the recipe for you.
Historicula's Beef Stroganoff -- [Family Size]
3 lbs Stew Beef (cleaned and cut into 1 inch cubes)
4 cups Beef Broth
½ cup Marsala
6 tbsp Butter
8 oz Mushrooms (whole or sliced)
3 Med. Vidalia Onions (chopped)
5 cloves Garlic (minced)
2 tbsp Ketchup
4 tbsp Dijon Mustard
1 ½ tsp Salt
¾ tsp Paprika
9 tbsp Flour
3 cups Sour Cream (perhaps only 2 ½?)
Melt butter in large saucepan. Add mushrooms and onion; cook and stir until onion is tender, then remove from saucepan. In same saucepan, cook meat until light brown (not until done!). Reserving 2 cups of the broth, stir in remaining broth, marsala, ketchup, mustard, garlic, salt, and paprika. Cover; simmer 2-2½ hours. (Until beef tender and begins to fall apart.) After 1 hour, if liquid is reduced in saucepan, add 1 cup of reserved broth.
Heat remaining 1 cup of broth. Gradually blend broth with flour; stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream. Serve over Noodles (Egg or Spätzle).