Beef Stroganoff2 lbs of good stew meat
1 small minced onion
2 minced garlic cloves – 2 teaspoons of garlic
2 packages mushrooms ~ 4 cups quatered
32 oz beef stock
16 oz of creme fraiche/sour cream – get a little more if you want to place some on top
1 package of stroganoff noodles-german egg pasta
1 cup dry read wine
1 bay leaf
salt and pepper
2 tablespoon olive oil
Add oil to a large dutch oven or le creuset, let the oil get hot then add your meat. Do not crowd the meat will steam and you want it to brown on all sides. Remove meat pieces once they are browned and add the remaining meat. Remove meat to a plate, add onions to pan and sauté until they are translusent, add garlic and heat briefly. Add the wine to the pot, place the meat back in the pot. Add beef stock, the quatered mushrooms, bay leaf and ground pepper. I wait closer to the end to add any salt, due to the beef stock. Some times you will have to much salt. After it cooks an hour or more then add a little salt if needed. I pre heat the oven to 350. While this is getting to 350, I have the stroganoff on the stove top simmering. Once the oven reaches 350 place in the oven with a lid. I bake this for 2-3 hours once the meat is fork tender it is ready to take out. You may need to add a little beef stock during the baking process. Check every hour. Once the meat is ready, leave in oven to stay warm. A little red wine for the sauce. Place your pasta on to boil in a large pot with a good amount of salt. I boil for 7 minutes only. Drain pasta from water. While pasta is draining, add creme fraiche/sour cream to stroganoff and stir until incorporated. Place cooked, drained pasta in beef stroganoff cooking until all heated through, remove/discard bay leaf. Plate and serve.
stay warm and ENJOY!!!!