{"id":56,"date":"2022-10-05T08:17:22","date_gmt":"2022-10-05T12:17:22","guid":{"rendered":"http:\/\/192.168.2.225\/?p=56"},"modified":"2022-10-05T08:17:22","modified_gmt":"2022-10-05T12:17:22","slug":"beef-stroganoffs","status":"publish","type":"post","link":"http:\/\/www.thehicksons.ca\/?p=56","title":{"rendered":"Beef Stroganoff\ufffc"},"content":{"rendered":"\n<p>I use a &#8220;hybrid&#8221; method to make this &#8211; assembling the sauce in a 12&#8243; saut\u00e9 pan (usually early in the day) and then transferring it to a slow cooker where it can continue to cook with minimal supervision. This allows you to make the sauce quickly and use a cheaper, leaner cut of beef. Alternatively you could skip the slow cooker by using a better cut of beef or simmering it on the stove longer but you&#8217;ll need to keep a closer eye on it that way. I don&#8217;t see this as a &#8220;true&#8221; slow cooker recipe though &#8211; where you can simply dump everything in, turn it on and give it a stir. I don&#8217;t think that would turn out well.<\/p>\n\n\n\n<p><strong>Ingredients<\/strong>:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2lb&nbsp;beef chuck or other stewing beef, cut in thin strips<\/li>\n\n\n\n<li>1.5&nbsp;tsp&nbsp;each salt and pepper<\/li>\n\n\n\n<li>20&nbsp;g\/&nbsp;1&nbsp;tbsp&nbsp;butter<\/li>\n\n\n\n<li>1&nbsp;large onion, finely diced<\/li>\n\n\n\n<li>4&nbsp;garlic cloves, minced<\/li>\n\n\n\n<li>6\u00a0tbsp\u00a0flour<\/li>\n\n\n\n<li>1\u00a0tbsp\u00a0Dijon Mustard (I&#8217;ve used yellow, it&#8217;s fine)<\/li>\n\n\n\n<li>1&nbsp;litre beef stock<\/li>\n\n\n\n<li>1 1\/2&nbsp;cups&nbsp;sour cream<\/li>\n\n\n\n<li>1 lb&nbsp;mushrooms, sliced into 0.5cm thick slices<\/li>\n\n\n\n<li>Wide egg noodles<\/li>\n\n\n\n<li>Chives for garnish<\/li>\n<\/ul>\n\n\n\n<p><strong>Instructions<\/strong>:<\/p>\n\n\n\n<ol class=\"wp-block-list\" type=\"1\">\n<li>Cut beef into thin strips, sprinkle with all the salt and pepper.<\/li>\n\n\n\n<li>Heat 1 tbsp oil in a large heavy based pot or skillet over high heat. Add beef in a single layer (not squished) and brown aggressively all over &#8211; 4 minutes or so. Remove once fully browned.<\/li>\n\n\n\n<li>Reduce heat, melt half the butter then cook garlic and onion for 3 minutes until softened.<\/li>\n\n\n\n<li>Add mushrooms and cook until golden.<\/li>\n\n\n\n<li>Sprinkle the flour across the surface, add mustard then stir. At this point you have a &#8220;garlic \/ onion \/ mushroom roux&#8221; you will gradually add the stock to, blending until smooth.<\/li>\n\n\n\n<li>Pour in about half the beef stock then mix so the flour mixture dissolves into the liquid. It will thicken quite quickly into a gravy-like consistency. Switch to a whisk if needed, to make it lump free. Then add remaining stock, stir well, scraping the bottom of the pot, and bring to simmer.<\/li>\n\n\n\n<li>Return the beef to the pan, add sour cream and stir in thoroughly.<\/li>\n\n\n\n<li>Once your sauce is built, you can let it simmer on low on the stove until beef is tender or transfer to a slow cooker (my preference). If using a slow cooker, cook approximately 5 &#8211; 8 hours on HIGH.<\/li>\n\n\n\n<li>Prepare egg noodles according to package directions and serve sauce over noodles.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>I use a &#8220;hybrid&#8221; method to make this &#8211; assembling the sauce in a 12&#8243; saut\u00e9 pan (usually early in the day) and then transferring it to a slow cooker where it can continue to cook with minimal supervision. This allows you to make the sauce quickly and use a cheaper, leaner cut of beef. Alternatively you could skip the slow cooker by using a better cut of beef or simmering it on the stove longer but you&#8217;ll need to&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"http:\/\/www.thehicksons.ca\/?p=56\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,6],"tags":[],"class_list":["post-56","post","type-post","status-publish","format-standard","hentry","category-family","category-sauces"],"_links":{"self":[{"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/posts\/56","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=56"}],"version-history":[{"count":0,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/posts\/56\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=56"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=56"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=56"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}