beef stroganoff by gary

How To Make beef stroganoff by gary

• 1

  Peel and chop onions.
• 2

  If large mushrooms are being used, slice into rather large slices.
• 3

  If using small mushrooms; leave them whole.
• 4

  Dredge beef cubes in flour and give them a light coating.
• 5

  Heat a large stewing pot and add olive oil.
• 6

  Brown beef cubes thoroughly in olive oil.
• 7

  Add onions, garlic and mushrooms and saute lightly.
• 8

  Add red wine (all) and enough beef stock to barely cover the ingredients.
• 9

  Add bay leaf (broken) and dill.
• 10

  Salt and pepper to taste.
• 11

  Add tomato paste.
• 12

  Cover and simmer, stirring occasionally, for about 2 hours or until beef is very tender.
• 13

  The cooking liquid will thicken from the flour in which you dredged the beef.
• 14

  The desired result is that the ingredients are coated with a thick gravy.
• 15

  If more liquid is needed during the cooking process, add additional beef stock sparingly.
• 16

  Be careful that you scrape the bottom of the pot when stirring to prevent flour from sticking and burning.
• 17

  Just before ready to serve, mix in 1 1/2 cups sour cream.
• 18

  Place into a casserole dish or tureen and garnish with sprigs of fresh dill.
• 19

  Serve with rice or buttered noodles.
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