A Beef Stroganoff Kinda Night

Still cold out, just about froze working in the garage quite a while. Tires are all rotated on the truck, and tools put away. Brrrr. Turned a couple bottom round roasts into cubed meat, and started preps for dinner. Should be tasty.

Yes it is. !!!

Yes, I was right again! The advantages of cooking with wine is that you get to drink the fixings. Sure did hit the spot. Don't tell the wife, but Magic Dust works in Stroganoff too.




Guess what you can do with these?? Rewards for picking two weeks ago on our Texas trip!!!

I would tear that up!!! Great looking dish for cold weather. I need to make one soon

Dang, you fix something good almost every night.

I love to cook! There's a reason that chef's get rich and famous, people have to eat!! You should see what I can whip up camping, or at the deer lease.

Only savages put the ice cream or whipped cream ON their pecan pie. That's what makes the Dixie cups so wonderful. Made to be enjoyed side-by-side!!! Yum.

<<<< PC, that does look good

Great looking dinner. DCT will rotate your tires free.

Alrighty Blank, this looks like another one of your good concoctions I would like to attempt to copy.
Can you post your list of ingredients and the recipe "how to"?
Thanks.

CB: The funny thing about recipes is, they're really just guidelines for building what you like. Basically, what you see in the picture is most of it. For meat I like flank steak, sirloin, bottom round, or eye of round. Whatever is on sale and cubes up nice for cooking. Usually beef, but my daughter in law prefers to do hers out of deer or elk venison. I love the Insta-Pot for this, because it breaks down the meat so its tender instead of chewy. Left over roast beef or brisket makes an awesome stroganoff also. (brown the meat on saute setting, add the veggies and pressure cook for 8 minutes)!

Fresh mushrooms are great, but canned works fine too. I love onions, but the wife can't eat them, so I always cut them large and she can see them and remove from hers. Any dry red wine (if you like) adds to it, and I like the flavor of a glass with the meal. Sour cream and cream of mushroom soup makes a mild smooth gravy, but a lot of people like theirs with some butter and flour. Of course, have to have little salt, lot of pepper, and some garlic. I always have a little corn starch ready to mix up, if it needs to be thickened. The classic way of serving is with egg noodles, and they have a lot of surface area to coat with sauce, but any pasta works. We love green peas with ours, but any vegetable compliments nicely.

Stroganoff is another dish I can make with my top sirloin steaks as well as pepper steaks.

OK, thanks Blank.
Can't see what else is in the tupperware container. What else do you use besides bell pepper/onions and about how much steak (2 lbs??) per 2 cans of soup and 1 cont. of sour cream?

I put caraway seed in mine.

Haha. Yes, about 2-3# of meat will be good. The Tupperware is just the leftover fajita meat and peppers from the night before. Never one to waste food around here!! On a side note for everyone, carrots, celery, mushrooms and onions do great in an Insta-Pot on pressure, but bell peppers have a tendency to cook the body off and leave the stringy casing by itself. I always try to chop the peppers into smaller chunks, so you don't have that in your mouth (kinda like getting that last bay leaf you missed).

That looks great!

Looks pretty darn good