Do you have any leftover cranberries? If you do, or before they leave the store for the season, you must try this recipe. It's melt-in-your-mouth amazing. It's this perfect combination of sweet and sour. You may think that beef with cranberries sounds strange...but then you need to change your thinking. It'll become a tradition every year. Cutting the cranberries is slightly labor intensive but a necessary step so give the right flavor. I served this over mashed potatoes because it sounded really good. But you could also use noodles and do more of a traditional stroganoff.I adapted this recipe from Cooking During Stolen Moments.
1/2 bag of cranberries
1/3 cup brown sugar
2 Tablespoons flour
1 Tablespoon butter
1 1/2 - 2 pounds of bottom round steaks or cubed beef for stew (I used beef that was cubed at the store)
1 large onion, chopped
4 cloves garlic, minced
1 container of mushrooms
1 cup beef broth
2 Tablespoons apple cider vinegar
mashed potatoes or noodles
Cut the cranberries in half. Toss with the brown sugar and flour. Set aside until ready to use.
Heat the butter in a stock pot. Add the beef and brown on all sides, about 2 minutes. Add the onions, garlic and mushrooms. Cook until the onions are tender, about 5 minutes. Pour in the beef broth and vinegar. Bring to a boil. Cover and reduce the heat to low. Simmer for 1 1/2 hours (to make the beef melt in your mouth tender).
Stir in the cranberry mixture. Cook for 10 minutes longer. Serve over mashed potatoes or noodles.