Beef Stroganoff with Simply Roasted Carrots
The coldest season of the year won't seem so dismal when you have this delectable homestyle favorite, Beef Stroganoff, to keep you excited and content. Serve with egg noodles and my Simple Roasted Carrots.
INGREDIENTS
1 pound bacon, chopped
3 1/2 pounds beef top sirloin, trimmed and sliced into strips about 1 x 3 inches
2 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
4 cups thinly sliced onions
1 tablespoon minced garlic
1/2 cup all-purpose flour
1 cup dry red wine
Two 14-ounce cans of beef broth
1 teaspoon Lawry's Cracked Pepper, Garlic & Herb rub
1 pound large white button mushrooms, wiped clean, trimmed, and sliced
1/2 cup finely chopped red onions
1/2 cup finely chopped green onions
1 tablespoon olive oil
1 pound wide egg noodles
1 cup sour cream
2 cups grated white Cheddar cheese
Preheat the oven to 350 F. Fry bacon over high heat until crispy, about 7 minutes, in a large heavy skillet.
Meanwhile, season the beef with salt and black pepper. Add it to the bacon and cook, stirring, for 3 minutes. Cook the onions until soft, 8 minutes. Add garlic and flour. Cook, stirring constantly, for 3 minutes.
Combine the red wine and the beef broth and heat to boiling. Add salt, pepper, and Lawry's. Stir. Lower the heat to medium and simmer for 5 minutes. Put in mushrooms, and red and green onions and cook, stirring every so often, for 4 minutes. Take away from the heat.
Put 4 quarts of water, olive oil, and 1 tsp salt in a pot. Bring to a boil, then add noodles, and cook until tender, 5-6 minutes. Drain and move to a bowl.
Combine the beef sauce and sour cream and mix. Place the mixture in a 9 x 13-inch baking dish. Sprinkle the cheese over the noodles. (Expect the noodle mixture to fit snugly in the dish.)
Place the baking dish on a baking sheet. Bake until bubbly and golden (approx. 20 minutes). Serve warm.
Simple Tasty Roasted Carrots
INGREDIENTS
2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
3 tablespoons extra virgin olive oil
Salt
freshly ground pepper
1 teaspoon fresh thyme leaves, chopped
½ teaspoon oregano
3 tablespoons finely chopped flat-leaf parsley
Heat oven to 400°F. Grease a large sheet pan or baking dish. Put carrots in a bowl, and mix with oil, salt, pepper, thyme, and oregano.
Spread the carrots in a single layer in the pan. Cover with foil and bake for 30 minutes. Uncover and continue baking for 10-15 minutes at 375 degrees, or until tender. Add parsley, stir, and season to taste. Serve hot, warm, or at room temperature.
