Subj : St. Gerard 05
To   : All
From : Dave Drum
Date : Tue Feb 23 2021 10:14:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Joey Gerard's Beef Stroganoff
 Categories: Beef, Pasta, Vegetables, Herbs, Mushrooms
      Yield: 7 Servings
 
  3 3/4 lb Stew meat; in cubes
           Salt & pepper
      2 tb Oil; to sear meat
    1/2 oz Garlic; minced
      1 sm Sprig fresh thyme
    1/4    Bay leaf
      3 tb Tomato paste
      5 c  Chicken stock
      4 tb Butter; to caramelize
           - vegetables, divided
    1/2 lb Frozen pearl onions
  1 1/4 lb Button mushrooms; quartered
      2 tb Sour cream
      2 tb Dijon mustard
           Cooked egg noodles
 
  Season meat with salt and pepper. Add oil to a large,
  heavy pot and heat. When oil is hot, add meat and sear
  on all sides. Add garlic, thyme and bay leaf. Add tomato
  paste and cook 2 to 3 minutes, stirring regularly. Add
  stock and bring to a simmer. Cook 30 minutes or until
  meat is very tender.
  
  In medium saute pan, heat 2 tablespoons of the butter.
  Add onions and cook 5 to 7 minutes, stirring regularly,
  to caramelize.
  
  In another pan, heat remaining 2 tablespoons butter. Add
  mushrooms and cook 5 to 7 minutes, stirring regularly,
  to caramelize.
  
  Add onions and mushrooms to meat in pan, then add
  mustard and whisk until well combined. Cook another 10
  minutes.
  
  Fold in sour cream and cook 2 to 3 minutes. Adjust
  seasonings and consistency if needed. Remove thyme and
  bay leaf and toss with egg noodles.
  
  Makes: 6 to 8 servings
  
  Milwaukee Journal - Sentinel
  
  RECIPE FROM: http://archive.jsonline.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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