Friday, May 19, 2017

Beef Stroganoff “Stew”

This oven-baked Stroganoff is a departure from the usual. It’s easy, quick, and inexpensive.

Beef Stroganoff “Stew”:

2 tsp. (10 mL) canola oil
1-1/2 lb. (0.7 kg) lean stewing beef, in bite-sized chunks
Seasoned flour, as needed
4 tbsp. (60 mL) butter or margarine, divided
2 onions, sliced
2 c. (500 mL) fresh mushrooms, halved
1 large garlic clove, crushed
2 tbsp. (30 mL) margarine
Salt and pepper
1 c. (250 mL) beef broth
1 tbsp. (15 mL) cornstarch
1 tbsp. (15 mL) tomato paste
1 c. (250 mL) sour cream
Hot broad noodles, as needed, cooked and drained according to package directions
Chopped fresh parsley, as garnish

Preheat oven to 325 deg. F. Heat oil in skillet until almost sizzling. In a plastic bag, shake meat together with seasoned flour. Add floured beef to skillet, turning often, just until browned. Remove to ovenproof casserole. 

In 2 tbsp. (30 mL) margarine, sauté onion, mushrooms, and garlic until soft and golden. Season to taste.

In small bowl, whisk together beef broth, cornstarch, and tomato paste. Over medium heat in skillet, stir into onions, mushrooms, and garlic. Remove from heat, slowly stirring in sour cream until well blended. 

Pour sauce over meat. Cover and bake 1 hr. Lower heat to 200 deg. F. With casserole still covered, continue baking 2 hr. until meat is tender. If sauce reduces too much, add 1/2 c. (125 mL) water in final hour. Serve over hot broad noodles. Garnish with fresh parsley. Serves 6.

Note: Also see the Classic Beef Stroganoff recipe immediately above, on today’s date.

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