Swedish Chef's Beef Stroganoff

Ingredients:

2 lbs. lean stew beef, cubed
olive oil
1 c. flour
2 T. salt
1 T. black pepper
2 T. paprika
1 t. marjoram
1 green pepper, cut into large dice
1 med. onion, diced
2 cloves garlic, minced
2 c. sliced mushrooms
3 T. butter
¼ c. tomato paste
3 T. reserved flour mixture*
2 bay leaves (remove before serving)
1½-2 c. beef broth (may need additional broth to thin the sauce)
1/3 c. dry red wine
3/4 c. sour cream
¼ c. fresh parsley
2 qt. Ziploc bag

In a Ziploc bag, add flour, salt, pepper, paprika, and marjoram.  Zip bag shut and shake to mix.

In an oven-proof dutch oven, place about 1" olive oil in the bottom of the pan and heat on medium-high heat.

Add beef cubes to Ziploc bag and shake to coat.  Shake off excess flour and remove to dish.  Save leftover flour for sauce.*

Place beef cubes in hot oil (in dutch oven).  Do not overcrowd the pan, as it will cool down the oil.  Sear until lightly brown on both sides.  Remove to a clean dish and add more beef.  You may need to use additional oil.

Once all the beef is seared, add green peppers, onion, and garlic to the pan, along with 3 T. butter.  Sauté until vegetables are tender and scrape the fond off the bottom of the pan.  Add 3 T. reserved flour from the Ziploc bag.  Cook until well absorbed.

Deglaze by adding beef stock and red wine; stir until thickened.  You may need to add additional broth to make a medium-thick sauce.

Add tomato paste, mushrooms, bay leaves, and beef cubes; stir until combined, then remove from heat.  Allow to cool then cover with a lid.

Preheat oven to 350º and bake for 1 hour.  Remove from oven and stir in 3/4 c. sour cream just before serving.  Sprinkle with parsley.

This dish can be served over noodles or rice, and makes 4-6 servings.