Chef Richard's Beef Stroganoff Recipe

This recipe is a favorite of Project Open Hand client James. Click to read James’ story.

For 6 people

Ingredients

• 3 lbs. of 1”x1” beef stew meat (lean)
• 6 oz. vegetable oil
• 2 lbs. onions, ¼” diced
• 1 lb. button mushrooms, rinsed and drained
• 2 tsp. kosher salt
• 1 tsp. ground black pepper
• 2 cups dry white wine
• 1 Tbsp. French Dijon mustard
• 2 oz. tomato paste
• 1 cup low-fat sour cream
• 1 bunch fresh dill, minced crosswise

(Traditionally served with egg noodles: 1 lb. for 6 servings)

Use a heavy-bottomed pot (the thicker the metal, the less chance of scorching while browning or simmering).

Directions:

1. Preheat pot over medium-high heat. Coat bottom of pot with 2 oz. of oil. Pat cubes of beef dry with paper or cloth towel and add a single layer of beef to pot to brown on all sides: Let beef sit to brown without stirring and gently turn pieces as they brown. This may be done in three or four batches; do not overcrowd the pot as moisture from beef will limit browning. Add oil as needed, one to two ounces at a time, as beef is browned in batches and removed to a separate bowl.
2. When all beef is browned, discard excess oil and deglaze pot with white wine, scrapping bottom of pot as necessary to incorporate cooked-on residue and crispings (this will add color and flavor) then pour this liquid over the reserved beef.
3. Return pot to medium-heat, coat with scant one tablespoon of oil and lightly caramelize the onions. Reduce heat and stir in tomato paste, coking for two minutes more. Add all of the beef and reserved liquid and return heat to medium-high. Add salt and pepper. As beef cooks, it will release juices. Cook on high until juices are level with volume of meat, then reduce to simmer.
4. Simmer, stirring regularly, for one hour, adding water as needed to keep beef coated with liquid. Stir in button mushrooms and cook for thirty minutes more. Stir in mustard and begin to check for doneness. Beef should be simmered to tender in 90-110 minutes. When beef is quite tender, remove 2 cups liquid from pot and whisk together with sour cream. Stir this mixture thoroughly into stew, but do not boil. Remove from heat and stir in fresh minced dill.