It's absolutely frigid where we live. We are in a cold snap, and I mean cold. There is ice on the inside of our windows and the furnace is working overtime. I love living in Canada, however, there are months where it's honestly dangerous to go outside due to the weather. You really have to dress for it and if travelling, it's a smart idea to keep an emergency kit in your vehicle. It could save you if something untoward happened. These temperatures have us both craving hearty meals.
One Pot Beef StroganoffServes 2 very hearty portions.
200 grams Beef Sirloin Strips or Stew Beef
1/4 Cup Beef Stock (Homemade or Tinned)
2/3 Cup Dry Red Wine
1/2 TSP Marjoram
2 Bay Leaves
1 Cup Whole or Diced Mushrooms1/2 Cup Chopped Yellow Onion
2 Large Cloves Garlic, Finely Diced
1 Cup Sour Cream
1 TBSP Butter
1/4 Cup Cream 10%
Egg Noodles - 100 grams, or a good handful per person.
Additional water to cover the Onions and Garlic. The amount will depend on the size of your pot.*
InstructionsPre-heat oven to 350 F
Sauté Onions and Garlic in Butter until Transluscent.
Add Beef ON TOP of the Onion Garlic Base.
Add Bay Leaf and Lightly Season with Salt and Pepper.
Please see my notes on "Lightly Season" Below.**
Add additional Water to the bottom, enough to cover the Onions, but not the Beef Strips.*
Cook, uncovered in the oven for 25 to 30 Minutes.
Remove From Oven and Stir.
Add Wine, Beef Stock and Mushrooms
Cover and let cook for 1 1/2 Hours.
HINT: While it cooks, feel free to tackle dishes, watch TV or read a book while it stews. The stewing process is worth waiting for and you deserve a little time to yourself.Remove Bay Leaves and add your Cream. Stir it in.
Add Sour Cream, Egg Noodles, Stir and press everything down into the pan.IF needed add just enough water to the pot to cover your ingredients and let cook 10 minutes more. Stirring once in between.
Please note, it's more important the noodles are covered then the Beef and Onions. You want the noodles to cook through and they add a little starch to the stewing liquid.Easy peasy and a warming winter meal when you want some comfort food.
I often consider how we eat in colder climates and wonder how on earth other generations survived living in such extreme temperatures. Cold temperatures mean we are less likely to eat salads and greens as they weren't available to us. I know many dishes that we now traditionally take to in winter months come from years past when you quite simply had to use what was available to you. Refrigeration and the Transportation of produce to Supermarkets is relatively new technology to us.
I can just imagine 100 years ago, when a person would expend so much energy just keeping warm outside, it would be a relief to come in and warm up with a hot drink and filling meal. We have come a long way.
**A note on Salt and Lightly Seasoning. Be aware that Condensed Broth, Boullion Cubes and other Processed Seasonings may already contain a fair amount of salt. You don't want to serve an exceptionally salty dish, so be aware of the amount of salt used in your ingredients.
The Mushrooms and Stock I used in this Stroganoff had additional salt, so I didn't use more than a pinch for seasoning. Salt is a flavour enhancer, but too much is just...well..Salty.
More recipes coming and I'm hoping to show a few quick, easy and inexpensive ideas for Holiday entertaining. It's definitely time to plan for guests if you will be having them over the Christmas Season.
Have a great day!
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