The Beef Stroganoff is so amazingly good, however, that neither I nor the Master Taste Tester can believe how much time has passed since we had it.
The ingredients included beef chuck roast, flour, salt, pepper, thyme, olive oil, onion, garlic, red wine, low sodium beef broth, tomato paste, Worcestershire sauce, Dijon mustard, fresh mushrooms, and sour cream.
I started by removing the fat and gristle from the roast, and cutting it into 1 to 2-inch pieces. Because chuck tends to be tough, I cut the pieces across the grain. I added the flour, salt, pepper, and thyme to a ziploc bag, and gave the bag a shake to combine everything. Then I added the beef and shook the bag again to evenly coat the beef. I heated the olive oil in a 12-inch skillet over medium heat. When the oil was hot, I browned some of the beef in a single layer, taking care not to crowd the pan. This took several minutes per side. I removed the browned beef to a paper towel lined plate, and repeated the process until all of the beef was browned.
With the beef mixture suitably degreased, I added it to the cooked mushrooms and stirred to combine everything. Before I added the sour cream, I tempered it with about ¼ cup of the beef liquid. I had read that doing this eliminates the little white bits of sour cream that inevitably form when sour cream is added to a hot sauce. It worked like a charm! The sauce was perfectly blended when I added the sour cream.
I served the Beef Stroganoff over buttered noodles with steamed fresh broccoli, and a freshly made baguette on the side. The beef was perfectly tender, and the sauce incredible. At one point during dinner, the Master Taste Tester commented with a smile on his face that we could have leftovers for dinner tomorrow. Yum!
UPDATE: We had the leftover Beef Stroganoff for dinner. It was just as incredible as the night before!
2 pounds beef chuck roast
2 cups low sodium beef broth
1 Tablespoon tomato paste
1 Tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
½ cup all purpose flour
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon dried thyme
2 Tablespoons olive oil
1 large onion, minced (about 1½ cups)
3 cloves garlic, minced
1 cup dry red wine
8 ounces white mushrooms, cleaned and sliced
1 Tablespoon unsalted butter
½ cup sour cream
Salt and freshly ground black pepper to taste
2 Tablespoons sliced green onion tops for garnish (optional)
Remove any fat and gristle from the chuck roast and cut into 1 to 2-inch pieces. Set aside.
Combine beef broth, tomato paste, Worcestershire sauce, and mustard in 2-cup measuring cup. Set aside.
Place flour, salt, pepper, and thyme is ziploc bag. Add beef; shake to coat. Heat oil in 12-inch skillet over medium heat. Brown beef in single layer, about 6 minutes. Drain browned beef on paper towels; repeat with remaining beef.
Sauté onions in skillet for 5 minutes. Add garlic; cook for 30 seconds until fragrant. Add 2 tablespoons of remaining seasoned flour; stir to combine. Cook for 1 minute. Add wine; cook, stirring constantly until thickened. Add beef broth mixture; cook stirring constantly until mixture boils.
Transfer beef to pan of slow cooker. Pour on the sauce. Cook on high for 4 hours, or until beef is tender.
Fifteen minutes before serving, sauté mushrooms in 1 Tablespoon melted unsalted butter over high heat until browned, 3 to 4 minutes. Add to Stroganoff mixture.
Whisk sour cream with ¼ cup of Stroganoff sauce. Add to Stroganoff mixture; stir until well combined. Heat briefly. Correct seasonings. Garnish with sliced green onion tops. Serve over buttered noodles. Yield: 4 to 6 servings.