Gary's Beef Stroganoff

* Exported from MasterCook *

GARY'S BEEF STROGANOFF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Russian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Beef, 1" cubes
1 1/2 lb Mushrooms
3 Onions
2 tb Dill, fresh
25 oz Red Wine, dry, full bodied
1 1/2 c Sour cream
1 tb Tomato paste
3 tb Olive oil
2 Garlic cloves, minced
1 Bay leaf
2 c Beef stock
Salt
Pepper
Flour for dredging

Peel and chop onions. If large mushrooms are being
used, slice into rather large slices. I prefer to use
small mushrooms and leave the whole.

Dredge beef cubes in flour and give them a light
coating. Heat a large stewing pot and add olive oil.
Brown beef cubes thoroughly in olive oil. Add onions,
garlic and mushrooms and saute lightly. Add red wine
(all) and enough beef stock to barely cover the
ingredients. Add bay leaf (broken) and dill. Salt
and pepper to taste. Add tomato paste. Cover and
simmer, stirring occasionally, for about 2 hours or
until beef is very tender. The cooking liquid will
thicken from the flour in which you dredged the beef.
The desired result is that the ingredients are coated
with a thick gravy. If more liquid is needed during
the cooking process, add additional beef stock
sparingly. Be careful that you scrape the bottom of
the pot when stirring to prevent flour from sticking
and burning. Just before ready to serve, mix in 1 1/2
cups sour cream. Place into a casserole dish or
tureen and garnish with sprigs of fresh dill. Serve
with rice or buttered noodles.



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