Beef Stroganoff with Vegetables

Marinade:

2T horseradish mustard

2T fig Balsamic vinegar

1-2t fresh ground black pepper

1 LG. clove garlic, sliced-minced 

2oz. whiskey

1T soy sauce

1T honey

1-1/4# lean black Angus beef chuck roast

Mix the marinade in a medium size deep bowl. Slice the beef thin, across the grain and add it to the marinade. Gently stir to coat the meat well then refrigerate. Stir the meat several times over the next 2 hours. While the meat marinates, chop-slice the vegetables shown, putting aside 1/4 of the onion, finely chopped, to add to the meat when it's browning.

In a large non-stick pan, heat 2-4T EVOO then add the marinated meat that's been drained in a strainer. Rinse just a bit if needed, so only a little marinade is left on the meat. Heating will bring out a lot of liquid from the beef.

After it's simmered awhile, add the onion, stir and continue cooking over medium heat to evaporate the liquid. Watch it closely, it'll go from simmering to browning to burnt in no time. Put the finished meat in a bowl. When cooled a bit, stir in the sour cream.

1-2c sour cream

Put the vegetables in the same big, washed non-stick pan. Add 1c cold fresh water, partially cover (I layered 2 splatter screens over the top of the pan) and simmer until about half cooked.

2-3T Beef Better Than Bouillon

Add the soup base to the vegetables, stir and continue to simmer until there's still about 1/4-1/2c of liquid left in the pan.  Cool this a bit then combine it with the beef and sour cream mixture.

8-12oz. al dente cooked spaghetti,

linguini or fettuccini

Spread this over pasta in a 9"x13" (or bigger) baking pan and sprinkle with fresh grated Parmesan cheese.  Bake at 375° for 20 minutes until bubbly and the cheese is melted.

This makes 6-8 servings. . .Lin