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Succulent Stroganoff
Beef Stroganoff is a great way to make inexpensive round steak tender and moist by following a few simple steps. You can still impress your guests with the extra care and attention you've put into this meal, and it has some exotic ingredients as well. Stroganoff is an ideal recipe to make in the winter when a little extra heat in the kitchen is appreciated!

1 2 lb round roast

1 28 oz tin crushed tomatoes

1 clove garlic, pressed

1 shallot, minced

1 2 tsp Hungarian paprika

cup flour

tsp sea salt

tsp freshly ground pepper

6 8 drops Bufalo Sauce or Tobasco

1 2 tbls Worstershire Sauce or Balsamic Vinegar

cup buttermilk

1 pinch tarragon (optional)

4-5 servings Broad Egg Noodles or rice

2 tbls peanut oil

1 tbls olive oil

lb mushrooms, sliced

1/2 cup full-bodied red wine

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Slice the round roast into 1 slabs and dredge in mixture of flour, salt, pepper, and paprika, using roughly half. Pound the flour into the meat using a meat mallet. Cube the meat into 1 pieces and dredge in remaining flour mixture.

In a large cast iron Dutch oven, heat peanut oil on medium-high heat. Brown the meat in 2-3 batches and put aside. Reduce heat to medium and add olive oil. Sauté shallot for 2 minutes, then add minced garlic for another 2 minutes or until translucent. Return meat to the pan.

Beef Stroganoff with Paprika

Add any blood from the meat package and stir, then add tomatoes, hot sauce, half of the wine, buttermilk, tarragon, pepper, and salt; stir well.  Cover and place pot in 275° F oven for 1 – 2 hours; in last 15 minutes, add sliced mushrooms.

Remove from oven and stir in remaining wine and additional pepper if desired.  Serve over egg (or other) noodles or rice, garnished with freshly grated Parmesan cheese and accompanied by glasses of red wine and bread or rolls.

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