Maria's Russian Beef Stroganoff
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Preheat the Oven to 350°F.
Trim beef of excess fat and slice it into 1/2-inch strips.
Fill a medium pot 2/3 with water and bring to a boil. Add beef and return to a boil. Boil until impurities rise to the top. Skim off impurities with a spoon. Remove from heat and rinse the beef in a colander.
Place the beef in a dutch oven (for baking) or a regular pot with a tight fitting lid.
Stir in Mrs. Dash, Pepper, Salt, Paprika, Olive Oil and Soy Sauce. Add 1 cup water. Cover and bake for 1 hour and 30 minutes (at 350°F). Check meat after 1 hour - if the meat has absorbed most of the water, add another 1/2 cup water. (For stove-top cooking, put on tight fitting lid and cook over medium heat until meat is soft, occasionally stirring and checking the water level). There should be enough water to keep the meat moist - remember it's not a soup.
After the meat has been baking for 1 and 1/2 hours, remove from the oven and add the grated/pressed garlic.
Stir in 1 1/2 cups whipping cream.
Melt butter, then blend flour into butter using a fork than add butter mixture to the pot and stir to combine.
Bake an additional 25 minutes. Beef should be very tender and sauce should have a gravy texture. You can add more cream if it gets too thick.
YUMM! YUMM! YUMM!!
If you are going to use something besides a dutch oven (cast iron pot), you may need to adjust how much water you put in. Start with 3/4 cup and periodically check to see if you need more water.