One day, when searching for a beef stroganoff recipe, we came across this one. It wasn’t quite your classic Beef Stroganoff recipe, but then again, it wasn’t quite a Beef Burgundy. Either way, it was absolutely DELICIOUS. So we added it to our repertoire and started calling it “Beef Strogundy”. And since one of it’s primary ingredients is a hearty red wine, I’m submitting it to Joelen’s Fall Favorites & Red Wine blogging event.
recipe modified from Brother Aaron Raverty’s Beef Stroganoff recipe
2 lbs. beef chuck roast, cut into 1 1/2 inch cubes
1 c. chopped onions
4-5 minced garlic cloves
1 lb. sliced and stemmed shiitake mushrooms
16 oz. sour cream
1 (8 oz) can tomato soup
2 (8 oz) cans cream of mushroom soup
1 cup Burgundy or other full bodied red wine
3 tbsp. Worcestershire sauce
1-2 tbsp. Tabasco sauce
Salt and black pepper to taste
1 lb. bag extra wide egg noodles
Dredge beef cubes through flour, and saute in vegetable oil until browned. Put browned meat into a large dutch oven, and add onion, garlic, and mushrooms. Combine all the remaining ingredients (except sour cream) and stir into dutch oven – bring up to a simmer under low heat, stirring constantly, and then increase heat until mixture just begins to boil. Return sauce to simmer, and cover dutch oven. Cook for at least two hours, stirring mixture occassionally, adjusting seasoning as you go along. At the two hour point, the meat should start getting tender. About 20 minutes before serving, start the water for the noodles, and add the sour cream to the beef mixture, stirring it in well. Increase heat slightly, and leave dutch oven uncovered. When pasta is done, mix it into the beef mixture, and serve.