beef stroganoff

One of my husband's favorite meals is Beef Stroganoff. The recipe comes from my mother-in-law and it's a little long and looks complicated, but it's actually not too difficult. You'll probably want to read through the recipe once or twice before attempting though because timing is key for this recipe.

Beef Stroganoff
cook time: 70 minutes
servings: ~4

1½ pound round steak
3 tablespoons flour
½ teaspoon paprika
4 tablespoons butter/margarine/oil
½ cup chopped onion (optional)
10.5 oz beef bouillon (about 1½ cubes prepared as directed)
2 teaspoons dry mustard
2 teaspoons Worcestershire
¼ teaspoon marjoram
½ pint (8 oz) sour cream (full-fat sour cream is better for this recipe!)

1. Preheat oven to 400 degrees.

2. Trim fat from steak, cut into julienne strips, dredge in flour and paprika. Heat oil in saute pan and brown meat. Move browned meat to dutch oven or ~1 qt. covered casserole dish. Set aside.

3. Saute onion, place over meat. Add bouillon, mustard, marjoram, and Worcestershire in pan. Simmer for a couple of minutes. Pour over meat (reserve 3 tablespoons for rice).

4. Cover and bake for 55 minutes.

5. Add sour cream with 5 minutes remaining.


1½ cups uncooked rice
3 cups boiling water
3 tablespoons bouillon

6. Boil water, meanwhile putting the uncooked rice in a separate dutch oven or ~2.5 qt. covered casserole dish. It's good to add a little oil and stir it into the uncooked rice (enough oil to coat the rice - about 3 tablespoons) or else it will stick to the dish when it's done baking.

7. Add bouillon and boiling water to rice. Cover and bake for 30 minutes. Stir and bake 10 minutes more.


Timeline:
- Meat in at 55 minutes
- Rice in at 40 minutes
- Stir rice at 10 minutes
- Stir meat and add sour cream at 5 minutes

Enjoy!