Tools n’ stuff
- Cutting board
- Knife
- Large heavy-bottomed pot
- Wooden spoon
- Measuring spoons
- Measuring cups
Ingredients
- 1 pound chuck roast (diced into 1-inch cubes)
- 3 tablespoons olive oil
- 1 tbsp butter
- 2 medium carrots, peeled and chopped
- 1 small onion (sliced)
- 4 garlic cloves (roughly chopped)
- 5 sprigs of thyme
- 3 bay leafs
- 10 cups beef stock (fresh if possible)
- 1 tbsp soy sauce
- 1 pound mushrooms (sliced)
- 1 small tub sour cream
- chopped chives
- salt and pepper to taste
- 1 package wide egg noodles
- 2 tablespoons unsalted butter
- Put the olive oil and butter in the bottom of a heavy-bottomed pot, and melt. Throw in the beef, and sear on all sides on high heat. Salt and pepper liberally while searing.
- Lower heat to medium, and throw in the onions, garlic and carrots. Saute for 5 minutes or until the onions begin to soften.
- Throw in all the herbs, and then pour in all the beef stock and soy sauce. Liquid should reach about one inch above the meat and veggies. Cover loosely, and let simmer for about 2 hours, or until the meat it almost falling apart tender, and the liquid is thick and covers the back of a wooden spoon. Keep an eye on it, if the liquid is getting too low, top it up a cup at a time with water. Liquid should never reach below the level of the meat and veggies.
- Once the meat/sauce is at the right consistency, at the 2 hour mark, throw in the mushrooms, sour cream and let cook for another 10 minutes with the top off. Turn off the heat. Season with salt and pepper if needed.
- Cook the noodles to package instructions, drain and mix with the remaining butter.
- Serve! Scoop out a portion of noodles into a bowl, and cover with a healthy portion of the stroganoff sauce. Garnish with the chopped chives.
Serves 4-5
GRANDMA DAN 