Ahira's Hangar

Cameraman Jenn's Beef Stroganoff
submitted by: Cameraman Jenn

2 pounds cubed potroast cut beef
3 large white onions
1 pound crimini mushrooms
16 ounces of sour cream
2 cups red wine
1 cup grated parmesan
1/2 cup grated romano
1/2 cup grated aged asiago
1/4 cup grated formaggio (optional)
pinch of oregano
pinch of thyme
pinch of marjoram
pinch of rosemary
2 tablespoons basil (preferably fresh)
salt to taste
1 teaspoon ground black pepper

Instructions:

Put a healthy wallop of olive oil in a large saucepan, when hot, add the beef and half the onions. Cook meat and onions stirring occasionally until the onions liquefy and the beef almost burns. Add the red wine and cook until the liquid is almost gone. Add enough water to cover the beef, add the spices and simmer for about twenty minutes. Add the rest of the onions and the mushrooms. Simmer until the liquid starts to thicken and has reduced to a quarter inch layer in the bottom of the pan. Add the sour cream and cheeses. Simmer for about five to ten more minutes then serve over wide egg noodles.

I generally serve this with a side salad of mixed greens, cucumber, tomato, feta cheese, toasted hazelnuts and mandarin oranges and garlic bread.