Best Beef Stroganoff - Evah!

This is one of those dishes that when you sit down and place the first forkful in your mouth, while your eyes are rolling around in back of your head, you wonder why you don't make this more often.

Many of you may have your favorite Beef Stroganoff recipe, but let me offer this one as the best ever! Just about all of the ingredients can be found in your pantry and this is a plus in my book since we all have such busy lives. Aside from the simplicity of this dish, the consensus of opinion from my husband, the homegirlz, my mom, several friends, and co-workers is this Beef Stroganoff ricks and is the best they have ever tasted.

Rough chop 3 to 4 cloves of garlic and place in a bowl with 1 teaspoon of coarse sea salt and 1 teaspoon of freshly ground pepper. Add enough extra-virgin olive oil to create a paste. Add one sprig of fresh rosemary and one fresh spring of fresh thyme, chopped to the past and stir to combine.

Place about 2 to 2-1/2 lbs. of bottom round steak in a baking dish and slather on the garlic/herb paste. Bake on a pre-heated 300 degree oven for 2 hours. You want to cook this low and slow to tenderize the round steak. Look above and see how beautiful the beef turns out from the oven and talk about a wonder aroma wafting through your home!

Allow the meat to rest for about 10 minutes and slice into thin strips against the grain.

Heat a large skillet over medium-high heat and add 2 tablespoons of extra virgin olive oil tot he skillet. Add one 8 ounce package of sliced baby bella mushrooms and one 8 ounce package of sliced button mushrooms and saute for about 5 minutes until golden brown.

Add 2 shallots finely chopped and 2 cloves of minced garlic and stir to combine. Season the mixture with salt and pepper to taste. Cook for another 3 minutes and remove pan from heat. Carefully add 1/4 cup of dry sherry and deglaze the pan. Return the pan to heat and add 2 cups of heavy cream. Lower heat and simmer until reduced by half. Turn off heat and stir in 1 tablespoon of Dijon mustard and 1/2 cup of sour cream. Season with salt and plenty of freshly ground black pepper. Add the sliced beef to the skillet to warm.

Cook and drain 1 pound of your favorite curly pasta or you can use egg noodles. After the pasta is drain, place in a bowl and toss in 1 to 2 tablespoons of butter while the pasta is still hot.

Spoon pasta on a plate, top with a generous ladle full stroganoff sauce and beef. Garnish with sliced fresh parsley and green onions.