Beef Stroganoff

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 lb boneless beef chuck roast
• 5 garlic cloves
• 1 tablespoon olive oil
• 2 medium vidalia onions
• 4 ounces morels (mushrooms)
• 1 tablespoon flour
• 2 tablespoons worcestershire sauce
• 1/2 cup red wine
• 1 cup beef broth
• 1/2 cup sour cream
• 1/2 lb egg noodles (cooked al dente)

Recipe

• 1 trim excess fat and gristle from the beef and slice, against the grain, 1/4" bits no longer than 3" long or wide.
• 2 mince the garlic.
• 3 place the sliced beef in a plastic, sealable bag and add half the minced garlic, the worcestershire sauce, the red wine, and a few grinds of fresh, black pepper. marinade in the refrigerator for 1-2 hours.
• 4 peel and french-cut the vidalia onions.
• 5 clean the morels. (note: if using dried morels, re-hydrate them at this stage, reserving the soaking liquid.).
• 6 in a high-sided skillet with a tight fitting lid, heat the oil over medium heat and saute the onions and remaining garlic.
• 7 remove the meat from the marinade but reserve the liquid. pat the meat dry with a paper towel, season with salt and pepper, and toss in the flour.
• 8 raise the temperature beneath the skillet to medium-high, add the meat, and saute until browned.
• 9 add the morels (and any reserved liquid), the marinade, and the beef broth. bring to a simmer and cover, lowering heat to low. cook, covered, for 45 minutes.
• 10 remove the cover and reduce until the liquid is thick and coats the back of a spoon. taste and re-season with salt and black pepper.
• 11 stir in the sour cream and incorporate evenly. stirring occasionally over medium-high heat, reduce until desired consistency is reached.
• 12 taste and adjust seasoning. optional: sprinkle with finely chopped parsley.
• 13 serve over hot egg noodles.