Yields:
8 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
1 Hr 35 Mins
Total Time:
1 Hr 50 Mins
This dish was very simple in it’s design, but it needed just a dash of sprucing! Some advise for parents flying solo: make this when the chaos is at its minimum, for the sauce gods demand your undivided attention. I say that because our home runs on Loki energy, so there was much fire manipulation to avoid disasters. Sauces are something that I absolutely adore, and the original recipe had an extremely user-friendly sauce that could become a stroganoff of sorts with the addition of sour cream. That sounded like an amazing idea, but on purpose sounded better, and a sauce was born. It’s gently seasoned, so rock whatever your mouth needs to make it your own, and enjoy the yum!
Ingredients
Adjust Servings
Instructions
- Pre-heat oven to 350 degrees, lightly oil 9x13 casserole dish
- Place prepped mushrooms and onions in the casserole dish, in an even layer
- Brown stew meat cubes in a pan over medium-high heat with just a touch of oil to prevent sticking; pull browned meat from pan and set atop mushrooms and onions
- Add butter to the pan
- Whisk in flour; cook roux 2-3 minutes
- Gently whisk in heavy cream until it comes together
- Gradually whisk in beef stock, then add seasonings; simmer 2-3 minutes
- Pour sauce over the meat, mushrooms, and onions
- Bake uncovered for 30 minutes, pull to stir, then bake an additional 40 minutes
- Pull, stir, and shingle potato coins across the top, then bake for 25 minutes; turn it to broil the last 3-5
- Pull and rest 10 minutes
This looks amazing ! I can’t wait to try it ❤️