Beef Strokin’ Off

Serves 2

¾ pound button and cremini mushrooms, quartered
1 garlic clove, minced
2 tablespoons butter
1 pound boneless short ribs, cut into 1 inch cubes
1 tablespoon flour
½ cup red cooking wine
3 cups beef broth
1 bay leaf
½ teaspoon freshly ground black pepper, or to taste
6 ounces heavy cream*
Hot cooked noodles

Heat butter in a large pot, add mushrooms and garlic and sauté covered, stirring occasionally, until mushrooms are brown and softened and have released their liquid, approximately 10 minutes. Remove from pan with slotted spoon and set aside.

Sauté beef cubes in pot until brown on all sides, approximately 10 minutes. Stir in flour until incorporated, then add red wine and simmer till wine has almost evaporated.

Add 2 cups of beef broth, bay leaf and pepper and bring to the boil then reduce to a simmer, cover and cook about one hour. Stir occasionally.

Uncover pot, add remaining cup of beef broth, mushrooms and garlic, bring to the boil then reduce to a simmer, and cook (uncovered), stirring occasionally till broth is reduced by half, approximately another hour.

Reduce heat, remove bay leaf and stir in heavy cream till incorporated. Serve over hot noodles.

(*A typical beef stroganoff recipe usually calls for sour cream, not heavy cream, but I don’t like the texture or taste it brings to the dish.)

Submitted by QueenieBK