Beef being prepped. We diced it and then seasoned it with SPOG.
Quartered the mushrooms and diced the onions.....
I had the smoker preheated. I made a makeshift wall with the beef to hold in the onions and mushrooms for the lower grate, then spread the rest out on the upper level.
After about 45min hot smoke.
In a pan I sauted the onions and added some garlic. I had made a brown roux and set it aside early while smoking the ingredients. After the garlic was cooked I added some red wine, dried thyme and a couple bay leaves. I added some low sodium beef broth, brought to a boil and added the roux to thicken.
I did not have any gerkins for the stroganoff, so I added some dill pickel relish instead.
Let simmer while we made the pasta.
The paste recipe is one I got from another site. Let me know and I can share through PM.
It has flour, egg, milk, butter and salt. Work it for 5 min, let rest for 10, roll into sheet, cut and allow to dry. Then cook it till al dente. Drian and toss with butter.
Now to finish the stroganoff with the sour cream. We placed the sour cream in a bowl and added some of the hot liquid to temper it before adding to the pot. If you don't temper it, your stroganoff will look grainy.
So after all of this now we have the money shot!
Thank you for taking the time to read this. We enjoyed it a lot, my wife said it is not the same. Well that is the point of the whole thing......