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1)Empty the packets of dried mushrooms into a large bowl, and cover with the 2 cups of boiling water; allow to re-hydrate and soften for 15-20 minutes; strain mushrooms and reserve the mushroom liquid (about 1 1/2 cups roughly), as this will be the stock for the stroganoff; keep warm.
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2)In a large bowl, toss together the cubed beef stew meat, 1 teaspoon of the salt, 1 teaspoon of the pepper, the garlic powder, the Italian seasoning and 2 tablespoons of the flour to coat; place a medium pot over medium-high heat, and add 3 tablespoons of the olive oil.
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Once the pot is hot, add the beef to sear on all sides until browned, about 5 minutes.
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Then remove the meat from the pot with a slotted spoon, and set aside for a moment.
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3)Add the chopped onion to the pot and cook for about 1-2 minutes; add 2 cloves of the chopped garlic and allow to become fragrant; return the meat back to the pot with its juices, and add the wine to deglaze the pan, stirring and scraping up any bits on the bottom of the pot.
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Allow wine to reduce for a minute, then add the reserved liquid (about 1 1/2 cups) from the mushrooms to the pot, 2 teaspoons of the salt and 1 teaspoon of the pepper and bring to the boil.
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Then cover the pot, turn heat down to LOW and allow to gently braise/simmer for 2 hours, periodically stirring, scraping bottom of the pot to prevent burning.
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3)During the last 30 minutes of the cooking process for the stew, place the peeled and cubed potatoes into a medium pot with 2 tablespoons of salt, and cover with water; bring to the boil and cook for about 20-22 minutes, until fork tender; drain water from the potatoes, and return potatoes to the pot over medium heat to dry-out for 1 minute.
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Then remove from heat, add the butter and, incrementally add the milk, and mash with masher until smooth and whipped.
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Check salt and adjust seasonings, if necessary, and cover pot to keep potatoes warm.
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4)Next prepare the petite green beans by placing them in a small pot and covering them with water and 2 tablespoons of the salt; bring to the boil and allow to cook for about 6 minutes, until crisp-tender, and still green; drain and then plunge the beans into a small bowl of ice water for 30 seconds to shock and stop cooking.
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Remove them from the water and dry them off.
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Set aside.
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In a pan over medium heat, add 1 tablespoon of the olive oil and 1 clove of the chopped garlic; allow to become fragrant and add the green beans, 1 teaspoon of the black pepper and the pinch of salt.
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Once the green beans are warmed through, remove from heat and keep warm.
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5) At the end of the cooking time, once the meat is tender, finish the stroganoff by whisking together, in a small bowl, the light sour cream, a 1/2 tablespoon of flour and the 1 tablespoon of water until smooth; add to the beef and stir to incorporate, and allow to cook for another minute to thicken just slightly.
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Then turn off heat, add the chopped parsley and stir in.
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6) Plate the mashed potatoes, smother them with the stroganoff and add a side of the garlic green beans.
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Enjoy!
