madeleine's marvellous stroganoff with red wine

We've never met anyone who didn't love this meal -- mind you, we've never offered it to any Vegans. We prefer serving it with rice, but traditionally stroganoff is served with pasta. That works, but we recommend rice on the side. Serves 6 to 8 people.




-10 tablespoons butter

-4 pound flank or top sirloin or top round

-1 teaspoon salt, -2 teaspoons fresh ground black pepper

-1 teaspoon garlic powder, 1 teaspoon chervil

-24 ounces fresh sliced mushrooms

-2 cans beef broth

-2 heaped tablespoons minced, dried, onions

-1/2-1 cup good Cabernet Sauvignon

-8 ounces sour cream (at room temperature before adding)





Trim off all fat from the meat, and cut into small cubes (this is easier if very slightly frozen). Even if you purchased the mushrooms sliced (a good idea), cut them even finer. Melt the butter is a large pot or pan (you will cook everything in this pan so make sure it has high enough sides). Place the trimmed/cubed meat into the pan. Add the salt, pepper, garlic and cook until the meat is browned. Add mushrooms and minced onions. Add the beef broth. Cook on low heat until the meat is tender, about 2 hours.


About 30 minutes before serving add the red wine. Keep heat low. Thicken with up to 4 tbsp flour if necessary Adjust salt and pepper Add the sour cream right before serving. (Mix a little of the hot broth into the sour cream, then stir sour cream into the bulk of the meat mixture. Reheat gently, but do not bring to boiling point or the sauce will curdle.)