2 pounds lean beef stroganoff
1 onion, chopped
1 red onion, chopped
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons dried rosemary
1 teaspoon dried sage
1 teaspoon dried sage rosemary, crushed
3 tablespoons vodka
2 tablespoons vegetable oil
3 tablespoons white vinegar
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried parsley
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C).
In a medium skillet, saute the stroganoff and onion together in olive oil until golden brown. Remove the olive oil from the skillet and set aside.
Set the meat in the pan. Stir in the garlic, salt and oregano and saute until transparent red. Beat in rosemary, sage, sage rosemary, basil, vinegar, tomato paste and Worcestershire sauce. Mix well and pour mixture over the meat.
Bake at 400 degrees F (200 degrees C) for 45 minutes or until meat is tender. Remove from oven and let cool to room temperature until completely cooled. Meanwhile, cool the vinegar and white vinegar in microwave or in a medium saucepan. Mix in tomato paste, Worcestershire sauce, onion powder, thyme, parsley and salt, pepper. Let warm to room temperature.
This is a great well balanced dish. It would also be great to freeze for busy moms.
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