fancy stroganoff.

today was one of those days were i really needed to de-stress and cook something that took some love and affection. and also, as always, to use up some left over ingredients that were hanging out in the fridge. so, whilst browsing through the internet to figure out what to do with a piece of meat in the freezer, i came upon this beef stroganoff recipe that seemed simple and tasty. also, it had a little bit of liquor which was definitely a plus for me! i love cooking with alcohol! :D

recipe was straightforward. the only thing i probably modified was adding garlic powder to the seasoning of the beef and that was pretty much it. oh, and i mixed it with pasta instead of over rice. the ending result was pretty tasty. lots of leftovers, which was what i wanted since i made this for tomorrow's dinner. i'm betting that it'll be even better after it's mingled together a bit. on that note, i thought it was super-duper tasty but the boyfriend thought it was okay. *sigh* difference of opinion. that's okay...more for me! XD

 
Beef Stroganoff
(from Wine Country)

1 tsp crushed black pepper
1 tsp Kosher salt
1/2 tsp garlic powder
2 lbs beef chuck roast (i used leftover beef i roasted. :))
2 tbsp olive oil
2 tbsp butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 10.5 ounce can beef broth
1 tbsp Cognac or brandy
1 tablespoon Dijon mustard
1/3 cup sour cream
1/4 cup chopped fresh Italian parsley

1. Clean fat off beef and slice into 2 inch long and ½ inch thick pieces. Season with salt and pepper. (skipped this since i had pre-seasoned beef already and just added the garlic powder)
Heat butter and olive oil in pan over medium heat. Quickly brown beef strips and then transfer to plate.

2. Add onions and mushrooms to pan and sauté until onion is tender. Add beef back to pan and sprinkle with all-purpose flour. Add broth and cognac and bring to a boil, stirring constantly. Lower heat and add in mustard. Cover and simmer until beef is tender (about 1 hour).

3. Stir in sour cream right before serving. Sprinkle with parsley and serve over rice.