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Bipolar Weather and Classic Beef Stroganoff

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Just 48 hours ago I was sitting outside with the warm sun shining down upon my face, a slight breeze from the North brushing across my shoulder and a salted Margarita in hand.

Now. It is snowing. Again. The only answer I have is layers…lots and lots of layers. Mother Nature, I implore you… TAKE YOUR MEDS!!!

The one saving grace I have from these insane, unpredictable weather conditions is the stability and dependability of my family recipes. They have been tried and true though countless generations and have never let me down. It’s comforting to know there is one thing in life you can always count on, and mine, is family meal time.

Take for instance this Classic Beef Stroganoff. It can be made stovetop or in a slow cooker, which lends itself perfectly to busy days. It’s perfect for a rainy day, a sunny day, a dreary day or a blizzard. Wouldn’t it be great if more things in life were this versatile?

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Classic Beef Stroganoff

  • 1 pound of beef tenderloin, cut into 1″ cubes
  • 2 cups beef stock
  • 2 cups red wine
  • 1 stick butter
  • 1 onion, diced
  • 1 cup sour cream or Greek yogurt
  • 2 cups condensed cream of mushroom soup
  • 1/2 pound mushrooms, quartered
  • 2 tbsp. Paprika
  • 1/2 tsp. Nutmeg
  • Salt & pepper to taste

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Directions:

Melt butter in a heavy stock pot. Add onions and cook about 5-7 minutes or until translucent. Add beef. Toss until beef is coated and browned. This adds a really nice dimension of texture to your dish. Add wine, beef stock and mushrooms. Cover with lid or foil, and place in a 350 degree oven for about one hour. This will result in amazingly tender beef.

Remove from oven and stir in remainder of ingredients until well blended. Serve over hot egg noodles or rice. Top with bacon if desired.

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