BC Grass Fed Beef Recipe - Beef Stroganoff

A Tribute to Roy's Beef Stroganoff

2lbs         round steak
1              large onion chopped
1              bulb of garlic (many cloves) coarsely chopped
2              cups sliced fresh white mushrooms (one can)
1tsp         nutmeg
1/2tsp     salt
1tsp         freshly ground black pepper
1tbsp       extra virgin olive oil
2              cups beef broth
2              cups sour cream

Preheat oven to 325°. Slice steak into thin strips and place them flat side down on a cutting board. Sprinkle with salt and fresh ground pepper and tenderize lightly with a tenderizing hammer. Preheat a oven ready skillet that has high sides and a lid. Add a tablespoon of olive oil to the pan and brown the strips on both sides removing the browned ones to a dish while browning the rest of the meat. Return the meat to pan. Add the onions, garlic, mushrooms, broth and nutmeg. Add pepper and salt to taste. Cover the pan and place in preheated oven for 45 minutes to an hour (the longer you bake it the more tender the meat). Be sure to check the dish after 45 minutes to make sure that juice is not going to evaporate away on you. Remove from oven when meat is tender. Stir in the sour cream until it makes a nice creamy gravy. Serve with rice, pasta or potatoes (we prefer rice).