1 1/2 pounds beef stroganoff
1 tablespoon olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon paprika
1 teaspoon dried sage
1 teaspoon dried rosemary
1/2 teaspoon dried basil
1 teaspoon dried thyme
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1 teaspoon paprika
2 teaspoons olive oil
1 onion, thinly sliced
1 large carrot, sliced
1 teaspoon dried marjoram
1 teaspoon dried tarragon
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon dried pepper
1 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C).
Line a 9 inch square pan with aluminum foil. In a saucepan, heat 1 cup of olive oil over medium heat. Stir in basil, oregano, rosemary, paprika, sage, rosemary, basil, thyme and Worcestershire sauce. Bring to a fast boil. Remove from heat.
Mix together garlic powder, paprika and olive oil in a small bowl. Stir in onion, carrot, marjoram, tarragon, basil, parsley, salt, pepper and paprika. Pour mixture into prepared pan.
Bake in preheated oven for 15 to 20 minutes, until beef is no longer pink and juices run clear. Let cool completely before cutting into 1 inch cubes.