Beef Stroganoff - Traditional

Serves: 6 - 8 guests

3 lbs.                     Beef, cut into 1” cubes or slices (Chuck Roast or Sirloin)
1 lbs.                     Mushrooms, sliced & quartered
8 oz.                      Onions, sliced thin
2 cloves                Garlic, shaved or minced
4 oz.                      Butter, unsalted
64 oz.                    Veal Stock (Beef or Vegetable Stock may be substituted)
As Needed           Salt
As Needed           Pepper, fresh ground
2 Tbsp.                 Worcestershire Sauce
4 oz.                      A/P Flour (Brown Rice Flour for gluten free)
2 cups                   Sour Cream
As Needed           Wide Egg Noodles or Rice Pilaf

Method:
1. In a preheated saucepan sauté the garlic, onions and mushrooms until tender. Then remove and set aside for later.
2. In the same saucepan brown the beef on all sides. Add ¾ of the stock, Worcestershire, salt & pepper. Bring to a simmer, cover and cook until tender.
3. Once the beef has cooked, in a separate bowl add the remaining stock to the flour. Whisk until incorporated, then add to the beef. Stir well. Simmer uncovered for 20 minutes, then add the mushrooms & onions.
4. Cook for 5 minutes more and serve with pasta or rice pilaf

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