Succulent Beef Stroganoff

 Beef Stroganoff is simple, easy and light on the wallet. You can feed a complete family, a friendly supper or simply have some for a few leftovers, regardless this feeds quite a bit at an affordable price... And of course is delicious! 

serves 4-6 people 

Prep time 15 minutes 

Cooking time approx 1h30 (can be done a day ahead)

Ingredients

1 tbsp EVOO

0.8 to 1 kg Beef blade roast

1/2 tsp Salt 

1/2 tsp Pepper 

1/4 ground cloves

2 large Garlic cloves finely chopped 

1 large Onion in slivers

1 1/2 cups chopped mushroom (white or café)

2 Bay leaves

1 tsp Balsamic vinegar 

1/2 cup Red wine

1/2 Cup water 

2 cups broth preferably homemade

1/2 cup freshly shredded Parmesan

*NOTE: Your skillet should be deep enough in order for the meat to be almost soaked, but should have about 2 to 3" empty around the meat. If the skillet is too large, you will need too much liquid to cover the meat and the sauce will take quite a while to reduce.

1. In a large deep skillet with a cover, heat up the oil on med-high heat to sir the meat. Dab your meat on both sides with paper towel, and sprinkle salt, cloves and pepper on both sides. Once oil is hot, sir meet approx 1-2 minutes on each side. Remove and set aside on a plate. 

2. Keeping the heat on, saute Onion, mushrooms and Garlic. Cook for a few minutes and add the bay leaf, balsamic vinegar and wine. Stir well and place the meat over the mixture and slowly pour in the the broth and water. The meat should be somewhat covered with liquid. Cover and lower heat to med-low. You want a gentle simmer for approx 1h00, turning the meat halfway.

3. Uncover slightly and continue cooking for an additional 30 minutes. The sauce will thicken by reducing. If the sauce is still too watery, increase heat and leave a bigger gap open, watch it every 10-15 minutes as it can dry rapidly. Once done, your meat will shred with a fork. Turn off the heat, shred throughout and set aside.

Assembling

4. Boil your pasta al dente. I use egg thick pasta as the combination is lethal and holds the sauce perfectly. Once your pasta is ready, strain and drizzle a small amount of EVOO on your pasta before tossing in the sauce. If you don't want to use all the sauce, put back the pasta in your pan and pour in the sauce with meat as you wish. 

5. Toss and add most of the shredded Parmesan (depending if you make all or not), and mix. Let stand a few minutes before serving as the cheese melts in the sauce and the pasta absorbs the liquid while it complets the cooking of the pasta, giving this dish a match made in heaven.

Sprinkle some freshly ground pepper and a dash of more cheese and dig in!

Enjoy

Sincerely 

T @stuffedfaces