I AM IN LOVE WITH THIS. I had never made beef stroganoff before, but was craving it. My friend Christine had tried something she really liked so she sent it over to me. I diverged from the recipe, but the technique of making pot roast before making it into stroganoff is just better than any other method of cooking this. This takes all day (though it is not particularly difficult) and is so worth it. The whole house smells like pot roast deliciousness and makes you want to eat everything! It is excellent with roasted broccoli and butternut squash on a cold night! This is also a great way to use up frozen beef in large quantities (which is exactly how I happened to make it the other night).

Beef Stroganoff

Serves Four, with leftovers

about 1-2 lb. whole, well marbled chuck roast
three large white onions
2 ribs celery (cut into inch pieces)
3-4 large carrot (cut into inch pieces)
Thyme (fresh or dried – if using dried use less)
Bay leaf – one or two
Olive oil
Beef or veal stock (1 to 1.5 boxes of Central Market or Pacific beef broth).
Handful of Oven roasted tomatoes (or tomato paste)
Chenin Blanc or other dry white (cognac, sherry or red wine would work too) – I think I use about 1/2 to 3/4 bottle
Worcestershire Sauce to taste
5-8 garlic cloves (depending on taste)
At least a pound of assorted mushrooms (crimini, baby bella, porcini or button mushrooms)
butter
flour
1 lemon, zest removed, reserved and juice reserved
about a half cup (heaping) sour cream
Flat leaf parsley, minced
Salt
Pepper
Grated Parmesan (optional)
2 T. crushed red pepper opt.
Beef or Veal or Mushroom Demi Glace (Williams Sonoma)– optional
Egg pasta (Whole package)

Cut room temperature chuck into cubes, about 2″ maximum, or have your butcher do this for you. Toss these pieces with plenty of salt, fresh ground black pepper and about 3 tablespoons minced thyme. In a large stockpot heat a generous amount of olive oil and brown the beef in batches, reserving meat on a plate once browned. Season and saute the mirepoix in the rendered beef fat and oil, using the sweating vegetables to begin to scrape up the beefy goodness from the bottom, until the onions are glassy. Return the meat to the pan and add stock, tomatoes and wine until just covered add to this about three tablespoons Worcestershire Sauce (more or less to taste), a few smashed garlic cloves and a few sprigs of thyme and red pepper. Braise on very low heat at least three hours (six is better).

Remove all of the chuck from the braising liquid, set on a plate, strain the cooking liquid, return to stock pot, begin reducing that liquid.Heat two tablespoons of butter in a large saute pan, season and saute mushrooms with chopped garlic ( I use an additional 3 cloves at least), reserved sliced onion (or additional – I use additional because I like the flavor), and crushed red pepper (to taste) until quite browned, remove mushrooms from the pan. Add two more tablespoons butter to the mushroom pan, allowing it to melt, add about 1/4 c. flour and whisk to make a roux, allow it to color, but not brown. Deglaze that pan with a little extra stock and the lemon juice, scraping up as much as possible. If using demi glace – add now.

Now pour braising liquid into the large saute pan. Continue to cook as long as you can, at least 15 minutes to reduce the liquid until you have about a one and a half cups to two remaining. (Start the pasta water, that will be a good metric to follow). Remove pan from heat, stir in sour cream, salt and pepper to taste. Toss minced zest with minced fresh parsley and Parmesan. Serve.