Name: Lucy's Beef Stroganoff
Prep time: 10 min
Cook time: 145 min
Total time: 155 min
Ingredients: 1 ½ lb stewing meat; 3 tablespoon butter; 1 tablespoon olive oil; 1 whole onion (sliced); 8 oz mushroom (sliced); 1 teaspoon garlic (finely chopped); 4 tablespoon flour; ½ cup Dry white wine; 2 teaspoon worcestershire sauce; 1 ½ teaspoon kosher salt more as needed; ½ teaspoon black pepper; 8 oz frozen peas (defrosted); 4 oz cream cheese (at room temperature); 2 cups beef broth

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Lucy's Beef Stroganoff

Prep Time 10

Cook Time 2 25

Total Time 2 35

Course Main Dishes

Servings 5

Calories 547 kcal

Ingredients

1 ½ lb stewing meat
3 tablespoon butter
1 tablespoon olive oil
1 whole onion sliced
8 oz mushroom sliced
1 teaspoon garlic finely chopped
4 tablespoon flour
½ cup Dry white wine
2 teaspoon worcestershire sauce
1 ½ teaspoon kosher salt more as needed
½ teaspoon black pepper
8 oz frozen peas defrosted
4 oz cream cheese at room temperature
2 cups beef broth

Instructions

Heat olive oil and butter over medium high heat in a large pot. Add 1/3 of the meat in a single layer, and sprinkle with salt and pepper. Brown on all sides and remove to a plate. Continue until all beef is browned.
Add onions, mushrooms and garlic to the pot, continue to cook on medium high for a few minutes until vegetables begin to soften.
Add flour and stir constantly for 1 minute. Add white wine and stir, scraping bits off the bottom of the pot.
Add worcestershire sauce, beef broth, kosher salt, and black pepper. Stir and then add back the browned beef and accumulated juices.
Bring to a boil, then reduce heat to a simmer. Cover and simmer for 2 hours
Add peas and cream cheese. Stir until well incorporated and slightly thickened, 5-10 minutes.
Serve over noodles or rice.

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