Recipe: Oven-Baked Stroganoff (using round steak, mushrooms and red wine)

OVEN-BAKED STROGANOFF

2 1/2 pounds round steak cut in thin strips
5 tablespoons vegetable oil or butter, divided use
1 large onion, thinly sliced
1 clove garlic, mashed
2 cups sliced fresh mushrooms
1/2 cup beef stock or consomme
1/4 cup dry red wine
1/4 cup tomato paste
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon monosodium glutamate (MSG, optional)
1 bay leaf
1/2 cup sour cream
Hot buttered noodles (for serving)

Brown the strips of beef in a frying pan in 3 tablespoons of the oil or butter; transfer the meat to a 3-quart baking dish.

Add the remaining 2 tablespoons oil or butter to the drippings in the frying pan; saute the onion, garlic and mushroom until tender, about 2 minutes. Remove the pan from the heat.

Mix together the beef stock or consomme, wine, tomato paste, flour, salt, pepper and MSG, if using. Stir into the mushroom mixture in the frying pan until ingredients are blended. Add the bay leaf. Pour this mixture over the meat.

Cover the baking dish and bake in a moderate oven (350 degrees F) for 1 hour or until the meat is tender. Remove the casserole from the oven and stir in the sour cream.

Serve this beef casserole with hot buttered noodles and garnish with a sprig of parsley.

E.F. Gazelle, California

Makes about 6 servings
From: Recipelink.com
Source: Old magazine recipe clipping, unknown source, not dated