Shroomy Beef Stroganoff

[phatj]

Shroomy Beef Stroganoff

Serves 8 as Main Dish.

This is my bastardized version of Beef Stroganoff. This is a pretty time-consuming recipe, but it was the best Stroganoff I've made.

• 2 T EVOO
  
• 3 lb beef chuck roast, whole
  
• kosher salt
  
• cracked black pepper
  
• 1 large yellow onion, cut into eighths
  
• 3 ribs celery, cut into chunks
  
• 2 carrots, cut into chunks
  
• 10 cloves garlic, peeled & crushed
  
• 5 sprigs fresh thyme
  
• 1 T Worcestershire sauce
  
• dash liquid smoke
  
• c beef stock, or as needed
  
• 2 lb yellow onions, halved & sliced into half-rings
  
• 1 lb mushrooms (pref. cremini, shiitake or other wild), sliced
  
• 2 T thyme leaves, minced
  
• 5 cloves garlic, minced or pressed
  
• 1/2 oz dried porcini mushrooms, reconstituted in hot beef stock
  
• 1 pt sour cream
  
• 4 T corn starch
  

In a 7-qt dutch oven, heat olive oil over medium-high heat until shimmering. While oil is heating, rub both sides of roast with kosher salt & cracked pepper. Brown roast on both sides, about 5 minutes per side.

Add carrots, celery, onion chunks, crushed garlic cloves, thyme sprigs, Worcestershire & liquid smoke. Add beef stock to halfway up side of roast. Reduce heat to low and simmer until tender, turning over once, at least two hours, but preferably three or four.

Remove roast and set on cutting board to cool. Strain vegetables from dutch oven, reserving liquid.

Skim about 2 T of fat from reserved liquid and return to dutch oven over medium-high heat. Add sliced onions & sliced mushrooms, sprinkle with salt, and saute until beginning to brown, then turn heat to medium-low, cover and sweat, stirring occasionally, until onions & mushrooms have given up their moisture, 15 minutes or so. Stir in minced thyme & garlic.

While cooking onions & mushrooms, pull roast into bite-sized pieces. Strain porcini through a paper towel or coffee filter, reserving liquid. Mince porcini.

Stir beef pieces, minced porcini & reconstituting liquid into onion & mushroom mixture. Skim remaining fat from cooking broth and discard. Add all but 1/4 c broth back to pot and simmer five minutes.

Stir corn starch into remaining broth & add to pot along with sour cream. Stir to combine, then simmer about five minutes or until thickened.

Serve over egg noodles (tossed with butter, minced fresh parsley, minced garlic & freshly ground black pepper is my preference).

Keywords: Main Dish, Beef, Intermediate, Dinner, Eastern Euro/Russian

( RG2009 )