“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well, one must love and respect food.” – Craig Claiborne

This recipe brings memories from my childhood rolling in like a majestic wave filled with joy! I always loved when my grandmother made this recipe. I would come in from school and smell the deliciousness of her beef stew cooking brimming with potatoes, carrots, and eventually her homemade dumplings! NOW you can enjoy it as well.

As the years have moved on, I of course like so many other of her recipes, have been altered. The only ones I can honestly say I have done nothing different too is this recipe and her Crepes… you can’t mess with perfection there friends!

Ingredients:

Non stick spray

2 pounds beef chunked into about 1” square cubes. You can either purchase pre-cut beef chunks, or use round or sirloin steak.

1/2 cup all purpose white flour

1/4 tsp pink Himalayan salt

1/4 tap fresh ground black pepper

1/4 cup salted butter (1 stick)

2 TBSP canola oil

2 TBSP minced garlic

1/2 cup diced red onion

16 ounce container sliced mushrooms OR TWO 8 ounce cans mushrooms

4 cups beef chicken broth

1- 10.5 ounce cream of mushroom soup

1/2 cup sour cream

1- 16 ounce package egg noodles

Directions:

1. Coat a large electric skillet with a nonstick spray. I prefer an olive oil. Put butter and oil in skillet on 350°; melt butter and blend with oil.

While butter is melting, in a large bowl blend flour, salt and pepper. Toss the meat chunks in the flour until evenly coded. Place meat chunks in a single layer in the hot butter and oil. Cook until about half done, 5 to 7 minutes. stir occasionally. Keep back all remaining flour mixture.

2. Once meat is about half cooked add mushrooms, garlic and onions and remaining flour. Mix until well blended. It should be somewhat pasty.

3. Add broth and cream of mushroom soup to meat mixture; blend well. Bring to a boil and turn heat down to 300°. Cook covered for two hours, stirring about every 15 minutes.

4. Once stroganoff is cooked, cook your choice of noodles. When noodles are done, add the half cup of sour cream to the stroganoff mixture and blend well.

Serve stroganoff over cooked noodles with some delicious homemade bread.

This recipe can be found in my Cookbook on page 122. You can have your own copy. Click HERE for details on how to get yours!

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Added bonus: You can go to my blog at www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats in either a beautiful spiral bound soft cover OR now available in a Downloadable PDF format. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!

Until next time friends, remember to eat fresh, shop local, and have a happy day,
Jean

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