Beef Chuck Stroganoff

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READY IN: 2hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim excess fat and gristle from the beef and slice, against the grain, 1/4" bits no longer than 3" long or wide.
  • Mince the garlic.
  • Place the sliced beef in a plastic, sealable bag and add half the minced garlic, the Worcestershire sauce, the red wine, and a few grinds of fresh, black pepper. Marinade in the refrigerator for 1-2 hours.
  • Peel and french-cut the vidalia onions.
  • Clean the morels. (NOTE: If using dried morels, re-hydrate them at this stage, reserving the soaking liquid.).
  • In a high-sided skillet with a tight fitting lid, heat the oil over medium heat and saute the onions and remaining garlic.
  • Remove the meat from the marinade but reserve the liquid. Pat the meat dry with a paper towel, season with salt and pepper, and toss in the flour.
  • Raise the temperature beneath the skillet to medium-high, add the meat, and saute until browned.
  • Add the morels (and any reserved liquid), the marinade, and the beef broth. Bring to a simmer and cover, lowering heat to low. Cook, covered, for 45 minutes.
  • Remove the cover and reduce until the liquid is thick and coats the back of a spoon. Taste and re-season with salt and black pepper.
  • Stir in the sour cream and incorporate evenly. Stirring occasionally over medium-high heat, reduce until desired consistency is reached.
  • Taste and adjust seasoning. OPTIONAL: Sprinkle with finely chopped parsley.
  • Serve over hot egg noodles.
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