Name: Beef Stroganoff
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT13H30M0.000S
Yield: 3 to 4 servings
Ingredients: One 2- to 3-pound beef chuck roast, cut into 2-inch cubes; 2 tablespoons Montreal steak seasoning; 2 tablespoons plus 1 teaspoon neutral oil; 2 cups red wine; 2 sprigs fresh rosemary; 3 sprigs fresh thyme; 1/3 cup Roasted Garlic, recipe follows; 3 bay leaves; 2 cups beef stock; 1 cup sliced button mushrooms; 1 medium onion, diced; 1/2 cup heavy cream; Salt and freshly ground black pepper; 1 tablespoon chopped fresh dill; One 16-ounce bag wide egg noodles, cooked according to package instructions; 1/2 cup sour cream, optional; 1 pound peeled garlic; 1 tablespoon salt; 1/2 teaspoon freshly cracked black pepper; 1 cup vegetable oil; 1 cup extra-virgin olive oil

Directions

Special equipment:

kitchen twine

Preheat the oven to 350 degrees F.
Sprinkle the chuck cubes all over with the Montreal steak seasoning. Heat 2 tablespoons oil in a 5- to 7-quart Dutch oven on high heat. Brown the chuck on all sides, turning frequently to keep from burning, until nicely browned. Add the red wine to deglaze, then tie the rosemary and thyme into a little bouquet with kitchen twine and throw into the pot along with the Roasted Garlic and bay leaves. Add the beef stock until the meat is about three-quarters of the way covered with liquid. Cover and put into the oven; let braise until the meat is fork-tender, about 3 hours. If the meat is not as tender as you would like, cover and return to the oven for another 30 minutes. Allow the meat to come to room temperature in the liquid, then carefully remove the meat and transfer to a large container. Refrigerate overnight. Strain the braising liquid through a fine strainer, pressing the garlic through the strainer, then refrigerate, uncovered, overnight. Discard all of the herbs and bay leaves. Now you have some wonderful tender beef that can be used for a variety of dishes, and an amazing beef stock. Add some beef to a grilled cheese sandwich, shred over a salad, or use in this wonderful beef stroganoff!
In a large sauté pan, heat the remaining teaspoon oil. Add the mushrooms and sauté until they get some color, 4 to 5 minutes. Meanwhile, take out about 1 pound of cooked beef and cut into bite-sized chunks (save the remaining beef for another use). Add the chunks to the mushrooms, then add the onions. Cook until the meat is warmed through, then add 1 cup of the reserved beef stock (save the remaining stock for another use). Bring to a boil, then cook for 1 minute. Add the heavy cream and season with salt and pepper. Cook until the cream reduces a bit, then remove from the heat and add a large pinch of the dill. Serve over hot buttered noodles, or, if you are gluten-free, you can use rice or mashed potatoes. I like to top each dish with a dollop of sour cream and a sprig of fresh dill.

Roasted Garlic:

Preheat the oven to 350 degrees F.
Place the garlic in an 8-inch square or similar-sized baking dish. Add the salt, pepper and enough of the oils to cover the garlic, leaving about an inch of space at the top to make handling later easier. Cover the dish with foil, then place on a baking sheet and bake until the garlic is as brown as you like, 45 to 60 minutes. (I go for a medium caramel color.) Remove from the oven and let cool to room temperature. Cover and refrigerate for up to 2 weeks. Use the garlic whole in pasta dishes, crushed into sauces or spread on a piece of crusty bread with a sprinkle of flaky salt. The oil is great in dressings, marinades or drizzled on anything!