Beef Stroganoff

I forgot to take a picture of this one because it was gone so fast! This was really hearty and velvety and delicious. I made it for my Aunt Pami and Uncle Larry for a special dinner and they loved it. You guys will too!

Beef Stroganoff

Ingredients

1 1/2 lb beef steak, chuck or sirloin

2 tbsp Worcestershire

2 cloves garlic, smashed

1 sprig rosemary

4 tsp butter

1/2 c flour

1/2 tsp salt

1/8 tsp garlic salt

1 tsp paprika

Black pepper

2 c sliced mushrooms

1/8 tsp nutmeg

1 tsp tarragon

1/2 tsp thyme

1/8 tsp oregano

1/4 c red wine

1 can Campbell's Tomato soup, no water added

1 bay leaf

1/2 c sour cream

1/2 c chopped parsley

Directions

Cut the meat into bite sized chunks and place in a sealable plastic bag. In the bag, add the Worcestershire sauce, cloves of garlic, sprig of rosemary, some black pepper and a splash or two of olive oil. Let marinate for at least 1 hr, more if you have time.

After marinating, put the meat in a bowl and add the dusting ingredients; flour, salt, garlic salt, paprika, and some more black pepper. Toss to coat.

Heat a large pot over medium-high heat and add a little olive oil into the pan. Add the meat, in batches if needed, to brown on all sides. We're not cooking the meat here, just browning for flavor. Once all the meat has been browned, remove to a plate for later.

To the same pan, add the butter, onion and mushrooms. Season with tarragon, nutmeg and oregano. Let cook until softened, then add the wine (if you're using). If you don't want to use wine, use chicken stock, beef stock or even water.

After the liquid reduces a bit, add back the meat. Then add the tomato soup and bay leaf and simmer for 20 minutes or so. At this point I added a bit more water because I felt it was too thick, but judge for yourself. Right before serving, add sour cream. Serve with egg noodles that you've buttered and mixed with the chopped parsley.