I’m Back – With Beef Stroganoff Might I Add…

Sooooo I know it has been way too long…

Long story short…Hubs left his job, went to Ukraine, came home and I started back to work 3 days a week. Needless to say after all that and planning a pretty amazing (if I do say so myself) 1st birthday party for my youngest, I have been crazy (mad) busy in these last few months.

Will you forgive me? Pretty please?

Thanks 🙂

Now that we have gotten that out of the way….are you ready for a little (or a lot, depends how hungry you are) bit of Heaven???

A few weeks ago, for my husband’s birthday, I decided to try my hand at Beef Stroganoff, the “brown sauce way” as I like to refer to it. You see, when you grow up in a family where Beef Stroganoff is made with a tomato based pink sauce, you must differentiate between the two.

So the brown sauce….oh the brown sauce…..mmmmm, well really what can I say other than my husband had 3 helpings knowing that he also had an entire German chocolate Cake to eat! It was that good!

So, if you like creamy, saucy goodness, (and let’s be honest, what sane food-loving, living, breathing person doesn’t??) this is a must make recipe!!

What you Need:

1 lb Chuck Steak (diced into small cubes, fat trimmed)

1 tbsp Flour

1 tbsp butter

1 tbsp olive oil

1 medium onion, diced

1-2 cups sliced mushrooms

1/4 cup red wine

1 can (10 3/4oz) cream of mushroom soup

1 can (14.5oz) beef broth

1 tsp Lea & Perrin’s Worcestershire sauce

16 oz sour cream

salt and pepper to taste

What you Do:

Place the steak and the flour in a well sealed plastic bag and shake the heck out of it….

Enough having fun….you have work to do 😉

Throw the butter and olive oil into a pan and let it melt….ok, well, let the butter melt, oil doesn’t really melt….you picking up what I’m puttin down???

When the butter has melted, throw the flour-coated steak in….

Be careful not to splatter yourself!!! That oily, buttery goodness is hot!!!

Go ahead and throw in those onions and let them cook for a few minutes….just long enough to start browning the meat…

Toss in the mushrooms…..

Now comes the fun part….

Take a swig of that wine…and maybe another 🙂 go ahead, indulge….it’s been a long day…

If you have any wine left…hopefully you saved about a quarter cup…pour that into the pan and let it simmer for just a minute….

Scrape the bits off goodness from the bottom of the pan…you can never have too many bits of goodness….

Add the Cream of Mushroom soup….mmmm it just keeps getting better and better….

stir it around and add the Worcestershire Sauce….

Slowly add the beef broth while continuously stirring….It might seem too thin at this point….don’t worry….trust me….

Wow…I didn’t realize how awful and blurry these pictures were…just goes to show…no matter what kind of crazy, amazing “digital slr” app you have on your phone, your iphone is not a digital slr….

Add some salt and pepper to taste…

Let that concoction simmer uncovered on medium for about 15 minutes

Ok, now close your eyes and imagine a container of sour cream being poured into a pan of light brown liquid….

Hold that image in your head and pretend that it is actually a picture you are seeing right before your very eyes…yes, I forgot that one….

Contrary to what many believe, I too am not perfect….

Stir around that goodness until it looks like this

Now the hardest part of this entire recipe….simmer for another hour….yes this means that you have to wait to eat it….

I know. It is going to be difficult. Just know, this too shall pass….in no time at all you will be able to indulge yourself….

If you can make it through that hour….go ahead and pour some of that wonderful, amazingly delicious creamy, beefy mess onto some white rice (cooked of course) or maybe some wide egg noodles (again cooked….who eats uncooked pasta?)….your choice….

And eat….and eat….and eat until you need to unbutton your pants because you need to keep eating and you won’t let a pesky thing like the button of your pants get in your way….

I hope you enjoy this as much as we did!!

Here’s my version of a printable below:

Ingredients:

1 lb Chuck Steak (diced into small cubes, fat trimmed)

1 tbsp Flour

1 tbsp butter

1 tbsp olive oil

1 medium onion, diced

1-2 cups sliced mushrooms

1/4 cup red wine

1 can (10 3/4oz) cream of mushroom soup

1 can (14.5oz) beef broth

1 tsp Lea & Perrin’s Worcestershire sauce

16 oz sour cream

salt and pepper to taste

Preparation:

Place the steak and four in a well sealed plastic bag. Shake the bag until all of the meat is coated with flour. Set aside. In a large pan, heat the butter and oil on medium high. When the butter has melted, add the steak and stir. Add the onions and stir. When the steak has just started to brown, add the mushrooms and stir. Let the steak continue to brown (about another minute or two) then add the wine, lightly scraping the bottom of the pan. Add the cream of mushroom soup. Add the beef broth slowly and continue to stir. Add the salt and pepper and reduce heat to medium low. Let the sauce simmer for about 15 minutes. Mix in the sour cream. Let the sauce simmer on medium low heat, uncovered for about another hour, or until it has thickened. Serve over rice or pasta. Makes 6-8 servings