Cook / Dinner

Beef Stroganoff with Caramelized Onions


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When I make stroganoff, I always cut up a nice chuck roast, then cook the meat slowly on the stove until it is tender, about 1 1/2 hours. Mushrooms are not an ingredient that I use, so I always am sure to add extra flavor with onions, garlic, vegetable stock, and sometimes bell peppers.

This actually tastes even better the next day, after the onions have sat in the sauce overnight.

2 pounds chuck roast, sliced into strips (this is easier to do if the meat is frozen)
2 1/2 cups beef stock
3 cups vegetable stock
1 1/2 teaspoons salt
1/4 to 1/2 teaspoon freshly cracked black pepper
2 large onions
1-2 Tablespoons oil
3 cloves garlic
1 Tablespoon chopped fresh thyme
2 cups sour cream
Egg noodles, or noodles of your choice, prepared according to package directions

Heat a large non-stick pot over medium high heat (use a small amount of oil if needed). When hot, add meat. Season lightly with salt and pepper, then season again when you stir the meat. Brown the meat on all sides, just until you don’t see any red or pink. Drain away most of the excess fat and grease.

Add 1 1/2 cups beef stock and 1 1/2 cups vegetable stock. Bring to a boil. Reduce heat to medium and cover with a loose fitting or vented lid.

Stir the meat gently, about every 10-15 minutes. Keep a close eye to make sure you don’t run out of liquid.

Test the meat. If it is tender, you don’t need to continue cooking. If it is not tender, add another 1/2 cup of each vegetable and beef stock, then continue cooking. Repeat if necessary.

When the meat is tender, remove it from the pan and set aside.

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Return the pot to the stove, turn heat to medium-high. Add oil. When the oil is hot, add onions and thyme.

Reduce heat to medium or medium low. The onions need to cook low and slow for about 30 minutes to caramelize. They should be stirred gently, occasionally, to avoid burning and breaking.

When the onions are a beautiful caramel color, return the meat to the pot. Add 1/2 cup vegetable stock, salt and pepper. Cook about 5 minutes, then add sour cream. Stir gently.

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Serve over pasta, potatoes, and other tasty things.

Enjoy!

~Amelia

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