Beef Stroganoff

This is one of my wife's favorite recipes. This is a recipe that really is hearty, savory, and all around great. It is not one that you just whip-up because it needs time to simmer, but it is all well worth it. This recipe really is a new recipe for me because my father makes a distinct variation. All during my growing up, my father made beef stroganoff the traditional way (similar to what's in this recipe), however, he added tomato paste to it to create a beefy red sauce. His recipe will always have a place in my heart and is distinct (one that you are free to try), but this my recipe will be a traditional one. Again my source for this recipe is from foodwishes.com by Chef John (http://foodwishes.blogspot.com/2011/03/no-russian-this-beef-stroganoff-recipe.html)

• Ingredients 

1. Your favorite cut of beef
2. Mushrooms
3. 1 Onions
4. 1 bunch Green Onions
5. 2 tbl Butter
6. Beef Stock
7. 2 tbl Flour
8. 1 tbl  Vegetable Oil
9. Garlic
10. Salt/Pepper
11. Creme Fraiche (or Sour Cream...I suppose)
12. Egg noodles

• Directions

1. Cut the beef into strips, then season with salt and pepper generously
2. Heat vegetable oil in the pan over medium heat. Add the beef and cook for 5 mins.
3. Remove the beef and then add the mushrooms, onions, garlic and the butter. Cook until they are tender and brown.
4. Add the flower and mix well
5. Add the stock and mix well. 
6. Turn the heat down and add the beef back to the pan, then cover. Allow it to simmer on low heat for 1 hour.
7. Prior to serving, cook some egg noodles to serve as your bed for the sauce. (A slight variation of this could easily be rice. This is what my father would do if we did not have egg noodles)
8. After it has simmered, add the creme fraiche (or sour cream), and green onions. (This would also be the point at which you add the tomato paste if you so desire).
9. Allow to cook for 5 mins. 
10. Serve over egg noodles. 

Notes

• I like to add a nice baguette to this for dipping in the sauce. If you've made a good dish, then the bread will ensure that the plate is clean and that no sauce was wasted. 
• Vegetable recommendations: I would use a green bean, but corn would also go well with this one.