Just the thought of this rich, creamy, stroganoff makes my mouth water. Ladled over perfect mashed potatoes and I am in food heaven. Stroganoff, a Russian dish, is often served over noodles but when I want to really indulge I serve it on mashed potatoes, the more traditional method. The meat is flavorful and fork-tender. The mushroom-filled sauce is what every gravy-addict craves. I have tried easier methods for stroganoff and never achieve the results I do with this recipe. It does take a bit of time but often-delicious food does. I don’t mind one bit. I love making stroganoff for family or dear friends. It is what I call a ‘sit-down-at-the-table’ meal and I always serve it family style. I just love when everyone around the table has their plate filled and takes that first bite. The first bite is usually filled with utter silence as people let their taste buds visit flavor paradise for a bit. That makes me very happy!
2 ½ lbs. bottom round steak that has been tenderized
1 medium onion
1 lb. mushrooms I like a combination of button and Porcini mushrooms.
6 tablespoons canola oil, separated
8 tablespoons butter, separated
½ red wine
1 ½ cups half & half
4 cups beef stock
2 tablespoons cornstarch
1 teaspoon nutmeg
1 tablespoon dried parsley
2 teaspoon ground mustard
1-teaspoon garlic powder
2 teaspoons salt
2 teaspoons black pepper
Slice the beef diagonally into ½ to ¾ inch strips. If any strips are longer than 3 inches cut them in half. Place all the meat in a bowl and add the ground mustard, garlic powder, parsley, and salt and pepper. Stir well to coat the meet with the spices. In a large pan combine 3 tablespoons oil and 3 tablespoons butter on medium-high heat. Quickly brown all the meat in small batches. Add a bit extra canola oil to your pan if needed. You just want to sear each side and lightly brown the strips of beef. The meat will not be ‘done’. Remove meat to 9 x 13 glass baking pan.
Once the meat has been seared add 3 tablespoons canola oil and 3 tablespoons butter to pan and reduce heat to medium. Add 1 medium onion you have diced very small. You don’t want to see big chunks of onion in your stroganoff. Once onion begins to become translucent remove from pan with a slotted spoon and add cooked onion to the pan with beef. In same cooking pan add 2 additional tablespoons of butter and the pound of mushrooms you have sliced and cleaned. Stir and cover the mushrooms. Cook 3 minutes. Stir the mushrooms to coat with pan juices. With a slotted spoon remove just the mushrooms to the pan with the meat. Mushrooms will continue to cook while in the oven with the meat. Cooking them a bit prior to adding to the beef helps flavor your sauce.
Increase heat back to medium-high and add the red wine to your pan. Stir and gently scrape the bottom of the pan to deglaze the pan. Next add the beef stock and return to a gentle simmer. Reduce heat to medium and add the half & half and heat to a gentle simmer. Whisk in the cornstarch to make gravy. Once slightly thickened pour over meet in baking pan. Stir in remaining spices. Gently stir the stroganoff. Be sure and taste for salt and pepper.
Cover with foil and bake in a 350-degree over for one hour. Stir after 30 minutes and be sure to recover tightly with foil. After baking for an hour remove from the oven and stir in 1 cup of the sour cream, a bit at a time. Blend well. If you like a thicker sauce or a richer sauce, add remaining ½ of sour cream.Your sauce will darken a bit as it bakes. If you want your sauce to be a darker brown once finished, add a few drops of Kitchen Bouquet to darken the sauce. Enjoy! This makes enough for 8 adults, with a tad of leftovers!