New Recipe Beef Ninotchka
I have a new recipe I have come up with. Beef Ninotchka (a combo of beef burgundy, and strogonaff)
4 lbs bonless chuck
4 strips thick cut bacon
2 large onions sliced
4 cloves garlic
2 cups sliced mushrooms
2 tablespoons tomato paste
1 cup dry red wine (if sweetish add a dash of vinigar)
1 cup beef stock
1 cup white sause,
1 cup sour cream
(or rather than the above 2, use two cans cream of mushroom soup)
tablespoon dry italian seasoning herbs
bay leaf
1/2 teaspoon summer savory or thyme
Pinch of cayan
salt and pepper
Chopped parsly for garnish
cook the bacon reserving most of the fat. remove from pan and crumble
sautee the onion and garlic in the pan till soft and golden
season the meat then brown it in the rest of the bacon fat
mix the tomato paste, wine, stock, herbs, spices, and a pinch of salt and pepper
put sause, meat, and onions in pot and simmer on low for 2 hours.
Add mushrooms and cook for another hour
temper the cream sause with the hot beef sauce. (temper means adding a small bit of hot sause in to the cold keep doing this till things are 50 50 than you can pour it in to the hot suase and it wont break)
the meat will fall apart so serve in large chunks
serve over rice, potatos, or noodles Its good with a bit of cooked carrots
Its rich but not overwhelming. This makes 8 or so servings but freezes well with out the cream sause (pull the meat and adjust the cream to how much your going to serve freeze and add fresh cream sause when defrosted)
Add bitter salad, bread, and wine and a lightish desert
4 lbs bonless chuck
4 strips thick cut bacon
2 large onions sliced
4 cloves garlic
2 cups sliced mushrooms
2 tablespoons tomato paste
1 cup dry red wine (if sweetish add a dash of vinigar)
1 cup beef stock
1 cup white sause,
1 cup sour cream
(or rather than the above 2, use two cans cream of mushroom soup)
tablespoon dry italian seasoning herbs
bay leaf
1/2 teaspoon summer savory or thyme
Pinch of cayan
salt and pepper
Chopped parsly for garnish
cook the bacon reserving most of the fat. remove from pan and crumble
sautee the onion and garlic in the pan till soft and golden
season the meat then brown it in the rest of the bacon fat
mix the tomato paste, wine, stock, herbs, spices, and a pinch of salt and pepper
put sause, meat, and onions in pot and simmer on low for 2 hours.
Add mushrooms and cook for another hour
temper the cream sause with the hot beef sauce. (temper means adding a small bit of hot sause in to the cold keep doing this till things are 50 50 than you can pour it in to the hot suase and it wont break)
the meat will fall apart so serve in large chunks
serve over rice, potatos, or noodles Its good with a bit of cooked carrots
Its rich but not overwhelming. This makes 8 or so servings but freezes well with out the cream sause (pull the meat and adjust the cream to how much your going to serve freeze and add fresh cream sause when defrosted)
Add bitter salad, bread, and wine and a lightish desert