Email to Debbie Bruce      

Recipe Categories: SomersizinDebB's HOME PAGEAPPETIZERS BEEF BEVERAGES BREAD BREAKFAST CANDY CASSEROLES CONDIMENTS CROCKPOT DESSERTS EGGS FISHandSEAFOOD FRUIT GROUNDBEEF LettuceWraps MEATS MISCELLANEOUS PIZZA PORK POULTRY SALADandDRESSING SAUCES SAUSAGE SEASONINGSMIXES SOUPSandSTEWS SoyBeans VEGETABLES

Beef Stroganoff




Source of Recipe


Tyler Florence at Food Network ~ http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_28734,00.html






Recipe Introduction


This is Level 1 Pro/Fat.

So tasty - We love it! The Dijon mustard gives the sauce a nice kick. There are a few tweaks to Tyler's recipe to make it Somersize friendly.





List of Ingredients



• 3 cups beef stock
  
• 6 sprigs fresh thyme
  
• 1 bay leaf
  
• 2 pounds Chuck roast, cut into 2-inch cubes
  
• Kosher salt and freshly ground black pepper
  
• 6 tablespoons extra-virgin olive oil
  
• 1 medium onion, chopped
  
• 5 tablespoons unsalted butter
  
• 1 pound mushrooms, sliced
  
• 3 cloves garlic, chopped
  
• 2 tablespoons sour cream, plus more for garnish
  
• 1 tablespoon Dijon mustard
  
• 2 tablespoons chopped fresh parsley leaves, plus more for garnish
  






Instructions



1. Heat the beef stock with 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Add the beef stock, discarding the thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
   
2. In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
   
   
   
3. When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
   
   
   






Final Comments


Deb's notes: I didn't use fresh thyme, I used frozen. Don't overdo on the mustard - add it, taste it - you can always add more. I used more onion as we love it. I also coarsely chopped the onion as we like discernible chunks. I didn't use the fresh parsley. This was so good!