1/6/26

benelli-banger said:
Yes. I cube the meat, and brown it in olive oil, salting and peppering a bit…set it aside. Cut up 2 large yellow onions and a whole stock of celery and use a veggie peeler to create ribbons of carrot…1-2 large carrots? About that, I guess…sauté the veggies in olive oil and add a couple cloves of garlic, smashed. A healthy amount of herb de Provence and cracked black pepper…lots of both. Add about 4-6 oz or so of dry sherry, not cooking sherry. Add a few small cans of mushrooms, or fresh if u prefer. Sauté for 12-15 minutes, maybe more…no biggy. I use a Dutch oven, like le creuset…add meat back in, with 2 cans cream of mushroom soup…bake at 275 for 90-120 minutes. While that’s baking, make a lb of wild rice, drain it, set it aside. When Dutch oven is done, add rice and stir. Maybe add more pepper and herb de Provence…don’t be shy! Fold in a 24 oz container of sour cream, and sprinkle with smoked paprika…I go heavy with that! That’s about it, I sometimes substitute Marsala wine for dry sherry. Enjoy!!!!
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