I seem to be making quite a few of my favorite cold weather comfort foods and this one easily makes the top five.  It’s a great entertainment dish since you make it ahead and can multiply the recipe for larger quantities.  It also freezes well.  I serve it with either egg noodles or a simple wild rice casserole if you want it to be a little more fancy.

Stroganoff a la Janet

Serves 6

2 pounds chuck roast, cut into 1 to 2 inch pieces
3 Tbls. oil
1 1/2 cups chopped onion
1 clove garlic, mashed
2 Tbls. flour
1/2 cup sliced celery
1 8 ounce can tomato sauce
8 ounces fresh mushrooms, cut in half
1 cup sour cream
1 tsp. salt
1/4 tsp. black pepper
1 Tbls. Worcestershire Sauce

In a large frying pan, brown the meat well in the oil in batches.  Remove the meat.  Add the onion and garlic; cook until limp but not brown.  Stir in the flour; add the meat, celery, tomato sauce, mushrooms, sour cream, salt, pepper, and Worcestershire.  Mix thoroughly.

Turn into a greased 2 quart casserole or dutch oven.  Bake, uncovered at 300 degrees for 1 1/2 to 2 hours or until meat is tender.