My favorite thing in the world to hear is my when my son, nephew, or anyone for that matter, walks through the back door, groans, yes groans, then there's an audible mmmmmmmm, followed by eyes darting around the room searching. Hands reaching out and opening pots, noses sniffing all along, all to find whatever it is I happen to be cooking!
I wake up on Sundays with a mission, to receive this wonderful gift of reaction from loved ones, family and friends and it warms my heart like nothing else on Earth!
I make this Stroganoff recipe in the morning, pre football, then transfer it to the slow cooker to keep warm for the day. It is SKINNY because most stroganoff recipes have a lot of cream and/or sour cream. I just tone it down a bit.
Recipe:
2 pounds Chuck Roast or leaner beef roast cut into 1 x 2 inch cubes. The fat in the recipe will depend on the cut of meat you choose
1 TBSP Olive Oil
1 TBSP butter
1 medium sweet onion, chopped
8 ounces baby bella mushrooms, sliced
4 cloves garlic minced
1 1/2 TBSP flour
1/2 cup white wine
2 cups beef or chicken broth divided in half
1/4 to 1/2 cup milk, half and half, or sour cream, or cream fraiche (optional)
In a deep frying pan, add the olive oil and heat skillet. Once hot add the beef and cook 6-7 minutes, remove the beef from the pan once the liquid has evaporated. set aside.
Add the butter, onions and mushrooms, cook another minute until lightly browned. Add the minced garlic (I usually mince my garlic and then top with a bit of olive oil to infuse as it sits). cook another 30 seconds. Add the flour, stir and cook another 2 minutes. Add the white wine and deglaze the pan making sure to stir in the bits of flavor stuck to the pan. Add 1 cup of broth and cook until the mixture thickens - about 3 minutes. Add the remainder of the broth and the beef and stir.
At this point you can either cover and cook for another hour or until tender or as I do transfer to a crock pot on high for 4 hours. Optional, before serving add the milk or sour cream or creme fraiche.
Options:
You can serve with rice, or any type of noodle, or over toast made with a thick rustic bread. If you are NOT watching the carbs.
If you are watching the carbs, like me, serve with the low carb Crispelles or Pan Noodles. Make the pan noodles and cut into strips like tagliatelli.
Over yellow peppers, slice thin and sauteed with pepper.
I wake up on Sundays with a mission, to receive this wonderful gift of reaction from loved ones, family and friends and it warms my heart like nothing else on Earth!
I make this Stroganoff recipe in the morning, pre football, then transfer it to the slow cooker to keep warm for the day. It is SKINNY because most stroganoff recipes have a lot of cream and/or sour cream. I just tone it down a bit.
Recipe:
2 pounds Chuck Roast or leaner beef roast cut into 1 x 2 inch cubes. The fat in the recipe will depend on the cut of meat you choose
1 TBSP Olive Oil
1 TBSP butter
1 medium sweet onion, chopped
8 ounces baby bella mushrooms, sliced
4 cloves garlic minced
1 1/2 TBSP flour
1/2 cup white wine
2 cups beef or chicken broth divided in half
1/4 to 1/2 cup milk, half and half, or sour cream, or cream fraiche (optional)
In a deep frying pan, add the olive oil and heat skillet. Once hot add the beef and cook 6-7 minutes, remove the beef from the pan once the liquid has evaporated. set aside.
Add the butter, onions and mushrooms, cook another minute until lightly browned. Add the minced garlic (I usually mince my garlic and then top with a bit of olive oil to infuse as it sits). cook another 30 seconds. Add the flour, stir and cook another 2 minutes. Add the white wine and deglaze the pan making sure to stir in the bits of flavor stuck to the pan. Add 1 cup of broth and cook until the mixture thickens - about 3 minutes. Add the remainder of the broth and the beef and stir.
At this point you can either cover and cook for another hour or until tender or as I do transfer to a crock pot on high for 4 hours. Optional, before serving add the milk or sour cream or creme fraiche.
Options:
You can serve with rice, or any type of noodle, or over toast made with a thick rustic bread. If you are NOT watching the carbs.
If you are watching the carbs, like me, serve with the low carb Crispelles or Pan Noodles. Make the pan noodles and cut into strips like tagliatelli.
Over yellow peppers, slice thin and sauteed with pepper.
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