STEW BEEF STROGANOFF
3 – 4 lbs Hat Creek Grown Stew Meat
1 cup Roasted red peppers
1/2 cup Paprika (good bulk, not grocery store jar)
2 TB Tomato paste
2-4 tsp White vinegar
2-3 cups Diced onion
2 TB Butter, bacon fat or olive oil
3-4 Carrots diced
1-2 cups Beef stock
Salt and pepper
Wide Noodles (cooked)
Place roasted red peppers, paprika, tomato paste, vinegar into food processor and puree. Salt and pepper stew meat and let sit for 15 minutes. Heat a dutch oven or heavy casserole, melt the butter, then sweat the onions with a pinch of salt until onions are translucent. Add the carrots and sauté until they are getting soft. Add meat and pepper/paprika mixture, stir to coat thoroughly. Place in 325 degree oven and cook covered for two hours. Add 1-2 cups of beef stock and cook for another thirty minutes. Add 1/2 cup sour cream if desired. Serve over wide noodles. (If you like it a bit hotter, you may want to add some chipotle pepper to the meat as it cooks).
click HERE to purchase Hat Creek Grown Stew Meat.