I love a good hearty Stroganoff and I always equated it with my German Heritage only to find out it’s really of Russian origins. Oh well… I make my Stroganoff with goat cheese and leave the sour cream on the table as an add in. The tang of the goat cheese gives this dish great flavor and depth. Great served with egg noodles…I made my own this time, but I also use store bought…
Beef Stroganoff With Goat Cheese & Homemade Noodles
2 lbs sirloin tips
2 onions, diced
1 cup white wine
3 cans beef consommé
1 cup creamy goat cheese
1 Tbs celery salt
1 tsp pepper
3 cloves garlic, chopped
2 bay leaves
1 large package sliced mushrooms
2 Tbs butter
1/2 cup sour cream to finish
Preheat the oven to 425 °F. Place the meat, onions, garlic, celery salt and pepper in an oven safe pan and cook for 20 minutes uncovered. Remove from the oven and add white wine. Return to the oven and reduce the heat to 350 °F. Cook an additional 10 minutes uncovered. Remove again from the oven and add the beef consommé and bay leaves. Cover and return to the oven; reducing the heat to 325 °F. Cook for 1 to 1 1/2 hours. Add the mushrooms and more liquid if needed. Cook for 30 minutes more. Remove from the oven and finish with the butter and goat cheese.
Boil your pasta or make Homemade Noodles/Pasta Made With Love if you have time (while the meat is cooking).
Serve with sour cream and eat… Delicious!