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Sunday, March 25

Beef stroganoff with mushrooms

Chuck steak or round steak, cut crosswise into strips about ½-inch wide
3 pounds
Flour, all-purpose
3 tablespoons +
2 tablespoons

Pepper, freshly ground

Butter, unsalted
6 tablespoons +
6 tablespoons +
2 tablespoons
Olive oil
2 tablespoons +
1 tablespoon
Onion, yellow, thinly sliced
2 cloves
Dry red wine
1 cup
Beef broth
2 cups
Thyme, fresh
2 sprigs
Mushrooms, assorted fresh, cleaned, stems removed, cut into ½-inch pieces
1 ½ pounds
Sour cream
16 ounces
Dry sherry
¼ cup
Worcestershire sauce
2 tablespoons
Dry mustard
1 ½ teaspoons
Parsley, fresh, chopped
2 tablespoons +
3 tablespoons
Egg noodles, cooked
  1. Combine 3-tablespoons flour with 1-teaspoon salt, and ½-teaspoon pepper in a shallow dish.
  2. In a large frying pan over high heat, melt 6-tablespoons butter with 2-tablespoons oil.
  3. Working in batches, roll the steak in the flour mixture, and cook, turning occasionally, until browned on all sides, about 5 minutes.
  4. Remove steak from the pan, and set aside.
  5. Add the onion to the pan, and sauté over medium-high heat until tender, about 3 to 4 minutes.
  6. Add the garlic, and sauté for about 30 seconds.
  7. Add the wine and broth, and bring to a boil, stirring and scrapping up the browned bits on the pan bottom with a wooden spoon.
  8. Transfer the steak and any accumulated juices to a large Dutch oven.
  9. Pour the broth mixture over the steak, and add the thyme.
  10. Cover and cook over very low heat until the steak is tender, about 1 hour and 30 minutes.
  11. In a large skillet over high heat, melt 6-tablespoons butter with 1-tablespoon oil.
  12. Add the mushrooms, and sauté until brown, about 4 minutes.
  13. Season lightly with salt and pepper, and add the mushrooms to the steak.
  14. In a bowl, stir together the sour cream, sherry, and Worcestershire sauce.
  15. Stirring constantly, sprinkle in 2-tablespoons flour with dry mustard, until thoroughly blended.
  16. Add to the mushroom-steak mixture.
  17. Continue to cook, covered, until sauce thickens, about 5 minutes.
  18. Combine cooked noodles with 2-tablespoons butter and 3-tablespoons parsley.
  19. Serve stroganoff over the noodles with parsley sprinkled atop.
Recipe Williams-Sonoma Essentials of Slow Cooking.

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