My grandmother makes the best stroganoff ever, and it makes a great meal for cold nights, and also a yummy midnight(anytime) snack:
Oven Beef Stroganoff by Beverly Hendrickson
Prep time: approx. 30 minutes, Cook time: approx. 2 hours total, feeds 4-6
2 Tablespoons Butter
2 pounds round steak or milanesa(beef), cut into thin strips-you could probably use any kind of beef if it is thin enough...even pre-cooked, shredded roast meat would work well!
1 medium red onion, chopped finely
3 tablespoons of flour
1/4 cup tomato paste
1-10 and 1/2 ounce can of beef consomme
1/2 cup of dry red wine
1 and 1/2 teaspoons each of salt and worcestershire sauce, adjust to taste
2 cloves of garlic, minced finely
3 additional tablespoons of butter
3/4 cup of dairy sour cream
Preheat oven to 350 degrees F. Brown meat in 1 tbsp. of butter until dark brown(braised), then transfer to a dutch oven or casserole dish with a tight-fitting lid. Add onion into frying pan, with remaining butter and saute until just glazed(as soon as the onion goes "clear"). Sprinkle onion with flour, cook 2 minutes. Stir in tomato paste, consomme, wine, salt, worcestershire and garlic. Bring just to a boil and pour over sitting meat. Cover tightly and bake in preheated oven for 1 and 1/2 hours, or until meat is tender. Saute the mushrooms in additional butter, add sour cream and stir well. Add sour cream mixture to meat mixture and stir well until combined. Serve over hot cooked egg noodles, white rice, or plain risotto.
This recipe usually feeds my family of five quite well, with some leftovers to boot, but not much, because it seems to disappear fast! Bon apetite!