It was Sunday night–the day before my usual shopping day–and I found myself with some defrosted stew beef and not much else. So I grabbed a few ingredients and whipped up a Sunday Supper of Beef Stroganoff in my Dutch Oven. It was simple and satisfying.
- About 2 pounds of cubed stew beef
- Some flour
- Olive oil, about 1 tablespoon
- Some fresh white mushrooms (canned if you don’t have fresh)
- Red wine, about 2 cups
- Beef broth, about 32 oz.
- 1/2 cup sour cream
- Pat your stew beef dry with a paper towel. Make sure you dry all sides of the beef. Salt and pepper the beef.
- Heat the olive oil over medium high heat in a Dutch Oven. Add your beef–in small batches so as to not crowd the pan–and sear the cubed beef on all sides. You are just searing the beef right now; you will cook it fully later. Searing locks in the flavor of the meat.
- Remove the beef and add the sliced mushrooms. Stir to cook for a minute or two.
- Add the beef back in to the Dutch Oven. Add the red wine and beef broth.
- Cover and allow to cook over medium heat for about two hours. You want your stew to reduce by half.
- Remove about half a cup of juices from the pot and mix thoroughly with a tablespoon or two of flour. When thoroughly mixed, pour into your pot and cook for about ten minutes. This will thicken your sauce.
- Remove another half cup of juices from the pot and mix with sour cream. When thoroughly mixed, pour the sour cream mixture back into your pot and stir to combine.
- Check for seasoning and add salt and pepper if desired.
- Plate up your stroganoff with some buttered noodles. Be sure to add some of the delicious gravy to the plate.
A simple but delicious Sunday night meal!