I can’t believe it has been a month (and a day) since our wedding at Salish Lodge! So much has happened since then that it almost feels like another lifetime! My life had been nonstop wedding and moving planning, and now Pete and I are able to start settling into our house in Frederick. When you move it feels like the first few weeks after you have finally arrived are just filled with cleaning and unpacking boxes almost to the point of not wanting to ever see a piece of cardboard again.
Last night we took a minute away from the boxes and celebrated our month-a-versary at home with some delicious home made and modified beef stroganoff. Stroganoff is one of the few meals that just gives me a warm and fuzzy feeling inside and definitely reminds me of home. Both my Mom and Dad made it for us growing up (now really only Dad), but given my new husbands picky eating habits there were a few modifications that I had to make.
Pete hates mushrooms, but mushrooms are a staple of a stroganoff recipe and I love them. Mushrooms also help impart a nice earthy flavor to the dish that can’t really be replicated by anything else. So, as a little cheat I made the gravy for the meat with the mushrooms, let it cook down and thicken, but before adding the gravy to the crockpot I strained out the mushrooms and onions and he had no clue that they were ever even there! Win! Really, I think it is the consistency of mushrooms that drives him crazy so I didn’t feel too bad about my fake out move. Below is the recipe as I modified it based upon our flavor loves and our desire for leftovers, next go around I will make sure to take photos!
beef -not quite- stroganoff
1 1/2 lbs sirloin roast, cubed with obvious fat and tough parts removed
1 c. all purpose flour
1 tbsp. ghee
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tbsp. louisiana hot sauce
1 tbsp. french dijon mustard
1/2 tbsp. ground mustard
1/2 tbsp. worcestershire sauce
14 0z. beef stock
1 c. red wine
1 c. sour cream
8 oz. mushrooms
1 medium onion, chopped
salt and pepper, to taste
Prep workspace and pre measure all ingredients.
Clean and cube the sirloin roast. Make sure to remove as much of the gristle and fat as possible.
Lightly salt and pepper the cubed meat and dredge in 1/4 c. of flour
In a large skillet quickly brown the meat in the ghee. As the meat is finished browning, remove and add to your crock pot or dutch oven.
Once all the meat is finished browning, use the pan drippings to sauté the chopped onion and mushrooms. The onion will caramelize in the drippings and once this process is complete add the cup of red wine to deglaze the pan.
To the side, combine 2 tablespoons of the beef stock, and all of the worcestershire sauce, hot sauce, and french dijon mustard. This step also helps make it easier to incorporate the mustard mixture into the gravy mixture.
Slowly add the garlic, paprika, and ground mustard to your beef stock and mustard slurry.
Now add the remaining beef stock and your slurry to the pan, heating the mixture thoroughly.
At this point, if you have a picky husband you can, very carefully, strain the the gravy mixture to remove the onions and mushrooms. This makes for a smoother gravy, but there is something lovely about the rustic quality to having the mushroom and onions in your gravy.
With or without the onions and mushrooms add the gravy mixture to your crock pot, stirring to incorporate the meat.
Now, it’s a kind of set it and forget it time. This is the inexact science of cooking that you can get away with in cooking, but not baking. I typically aim to get to this point about an hour before Pete is home, or two but it can be prepared earlier in the day and the flavors can be allowed to develop in the crock pot for longer. I just like to be able to get dinner on the table, or in our current case the couch, without feeling rushed.
Right before you serve the delicious gravy you just made stir in, and incorporate the cup of sour cream. If you want to be more traditional serve the deliciousness over egg noodles, or serve it over my personal favorite baked mashed potatoes.
Hope you enjoy this dinner as much as we did on our anniversary!