Creamy Beef Stroganoff.
I grew up eating my grandmother’s beef stroganoff and I have so many memories attached to that meal. I remember going over to her house and the minute we walked through the door you could smell her preparing dinner. Beef stroganoff is one my favorite dishes not only because of the flavor but because of the sentiment. It’s always amazing to me how food can just transport you to a moment in time and remind you of some experience you had while eating that dish. Whether that be at your family dinner table or while travelling to a new place. This recipe is my take on my grandmother’s beef stroganoff and I hope you all love it just as much as I do and maybe create a family memory with this dish the way we have. So let’s get cooking!
Ingredients:
- 1 lb. stewing beef
- salt and pepper
- 4 oz butter
- 2 large shallots, chopped
- 2 tbsp all purpose flour
- 1 1/4 cups of beef stock
- 2 tsp dijon mustard
- 8 oz package of bella mushrooms, sliced
- 8 oz package of white mushrooms, sliced
- 2/3 cup of sour cream
- 1/2 cup heavy cream
- 2/3 cup white wine
Directions:
- Trim any excess fat from the meat. Season generously with salt (preferably kosher salt if you have it) and pepper.
- Heat the butter in a large pan and add the beef, cooking until browned on all sides. Then turn the heat down and push the beef to one side of the pan. Add the chopped shallots and cook slowly for around 5 minutes until softened.
- Sprinkle the flour over the meat and shallots and stir everything together, making sure the flour is completely absorbed, then pour in the beef stock and bring to a boil, stirring constantly.
- Lower the heat to low and stir in the mustard, then cover and simmer for about an hour and a half, or until meat is tender. 20 minutes before serving, stir in the mushrooms, sour cream, heavy cream, and white wine. Season to taste and serve.
Till next time, y’all!
xoxo- Kristen Jean