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Beef Stroganoff III

Reviewed: Sep. 17, 2012
I thought this was great. The only issue I encountered was that I had to cook the beef for a lot longer than I was expecting. It took an hour and 40 minutes for it to be tender enough to want to eat. Maybe the difference between a gas vs. electric (which is what I have) stove for "simmering"? I marinated the beef in red wine, worcestershire sauce, chopped garlic, salt and pepper for 7 hours. I used a can of Campbell's french onion soup plus a little beef stock, half a yellow onion plus 2 scallions, and first sauteed the onions separately before adding after the flour was stirred in with the beef. I left out the mushrooms altogether as I don't like them. Delicious!
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