Beef Stroganoff

This one's a throwback to the cuisine of the 1980's. My mom always used to make beef stroganoff with ground beef, but I haven't had it in years. This is my take on a recipe from the 1987 Philadelphia Rotary Club Cookbook.

This can be served over any noodles or rice - I used some homemade pappardelle.

Serves 4:

2 pounds beef (chuck), cut into cubes

5 tablespoons bacon grease, divided

3 tablespoons flour

1 cup chopped onion (about ½ large white onion)

2 cloves garlic, diced

1 six oz. can tomato paste

12 oz. beef stock

1 bay leaf

1 cup dry red wine

½ cup sour cream

Curley parsley

Salt and pepper

Heat a dutch oven up over medium high heat, toss in a tablespoon or so of bacon fat and brown the beef in two batches. Remove the beef from the pot, turn down the heat to medium, add in another tablespoon of bacon fat if you need it and add the mushrooms and onions. Cook for about 4 minutes then add your garlic and cook for another two minutes. Remove the mushrooms, onions and garlic from the pot and set aside.

Add 3 tablespoons bacon grease to the pot. Add in 3 tablespoons of flour and whisk to form a roux. Cook for 1 minute. Add in the stock and the wine and stir to combine. Add in the meat, the mushroom mixture, the tomato paste and the bay leaf.

Bring to a boil, reduce to a simmer, and cook for 1.5 to 2 hours until tender. If you want to make this ahead (or have leftovers), you’re finished at this point.

When you’re ready to eat, reheat the stroganoff and add in ½ cup sour cream. Serve over noodles.