Beef Stroganoff
  • 1 lb. beef round or chuck, cut into 2" cubes
  • a little olive oil
  • 1 bay leaf
  • 1/4 cup red wine or sherry
  • 1 3/4 cup beef broth (this could vary, depending on the size of the pan you are using; just be sure to cover the beef with liquid)
  • 1 Tbsp. butter
  • 1/2 onion, finely diced
  • 1/2 lb. sliced or quartered mushrooms
  • 1 sprig thyme or a pinch dried
  • 1 clove garlic, minced
  • 1 Tbsp. flour
  • 1/3 cup sour cream
  • salt and pepper
  1. Heat a dutch oven, stockpot, small casserole, etc. over medium heat. Add olive oil. Sprinkle the beef with salt and pepper, and then brown it in the olive oil, in batches. Remove the beef.
  2. Increase the heat slightly and add the wine to deglaze. Be sure to scrape up what Nigella would call "those glorious brown bits." Reduce the liquid slightly, and then add the beef broth, bay leaf, and browned meat. Decrease the heat to low and simmer, covered, for about 1-2 hours. Skim the fat and reserve 3/4 cup of the liquid (and the beef, of course).
  3. In a skillet, melt the butter. Add the onions, mushrooms, thyme and a pinch of salt. Cook until the onions are tender and the mushrooms have released all or most of their moisture, about 6 minutes.
  4. Stir in the garlic clove and cook until fragrant. Add the flour and stir for a minute or two, to cook off the raw flour taste. Add the 3/4 cup reserved cooking liquid. Stir and cook until thickened.
  5. Off the heat, stir in the sour cream. Season to taste with salt and pepper.