Beef Stroganoff
This warming food has a Russian origin but is enjoyed throughout most of Europe and especially in parts of Germany. Made with cheaper cuts of beef and classically infused with sour cream, beef stroganoff is a rich hearty dish usually served over egg noodles. My version uses Worcestershire sauce, fresh and dry Thyme and plenty of garlic. I like beef stock but chicken stock works well too. As far as mushrooms just about any can be used, even canned which are good in this dish, however if served to guests I would most likely use fresh mushrooms.
Ingredients
- 2 tbs bacon fat (optional)
- 2 tbs olive oil
- 1 medium onion, minced
- 6 cloves garlic, minced
- 1 tsp dry thyme
- kosher salt and black pepper to taste
- 1/4 tsp paprika (optional)
- 3 dried porcini mushrooms (optional)
- 1 tbs Worcestershire sauce
- 2 lbs sliced or chunked meat such as chuck eye, bottom round, the eye of the round
- 2 cups beef or chicken broth
- 1 1/2 cups water
- 2 cans or equivalent amount of fresh sliced mushrooms
- 3/4 cup sour cream
- 1 tbs fresh thyme
- thickeners such as corn starch slurry or a roux to thicken
Instructions
- In a pressure cooker or dutch oven with tight-fitting lid on medium heat add fat, onions, and garlic.
- Add dry thyme and saute until just starting to color the vegetables. Season with salt and pepper and paprika if using it.
- Add meat, broth, wooster sauce, and water, if using a pressure cooker cover, lock and let cook at full power for about 45 minutes. If using a dutch oven, cover, let simmer for 2 1/2 hours or until beef is tender.
- Open pressure cooker or pot, add mushrooms, sour cream, remaining thyme, and swirl in thickening agent to thicken to your liking.
- Serve over egg noodles or if Gluten Free....just over smashed steamed potatoes.