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Beef Stroganoff

Begin to make the Beef Stroganoff by slowly pouring the peanut oil into a heated stockpot or Dutch oven. Place the steak tips in the oil and brown them on each side. After browning the steak tips remove them from the Dutch oven. If there is not enough fat left in the Dutch oven then add a few pats of butter. Add the onions and mushrooms to the pot and then season with salt. Stir well and allow the onions and mushrooms to sauté until the onions are translucent and the mushrooms have started to soften. Pour in enough red wine to deglaze the pan and allow it to reduce a little to burn the alcohol off. Add the beef stock and stir well. Allow the mixture to come to temperature, almost to the boiling point, and then add the water and cornstarch slurry. Cook for a five minutes and then turn the heat off. Fold in the sour cream, stir well and garnish the finish product with diced green onions.

  • 1/4 cup red wine
  • 1/2-cup onions thinly sliced
  • 8 oz sliced mushrooms
  • 6 oz beef stock
  • 1-pint sour cream
  • 2-table spoon peanut oil
  • 2-table spoon cornstarch and equal parts water to make slurry
  • 2-table spoon butter if necessary
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