Short, Catchy Intro
So you want comfort food that feels fancy but does not require you to become a culinary monk, huh? Same. This beef stroganoff hits all the cozy notes without making you work like you are auditioning for a cooking show. Think tender beef, silky sour cream sauce, and egg noodles that soak up every last drop. Ready to impress your future self at dinner time?
Also, if you like nerding out over minor recipe tweaks, check this handy version I stumbled on for a quick comparison. FYI it is always fun to test another take.
Why This Recipe is Awesome
It is basically foolproof. You brown meat, simmer low and slow, finish with sour cream and flour, and boom you have velvet sauce splashed on tender beef. No weird ingredients. No 17-step drama. Just good food.
This recipe uses a chuck roast or stew meat which means the beef gets meltingly tender after simmering. Searing locks in flavor and those browned bits on the bottom of the pot are pure gold for your sauce. And the sour cream finish gives you that tangy, silky finish that makes everyone go quiet for a minute while slurping.
Also, it stretches well. Got guests, picky teens, or leftovers? This feeds a crowd and reheats like a champ. IMO, leftovers sometimes taste better the next day. Noted.
Ingredients You’ll Need
- 2 lb stew meat, or a chuck roast cut into cubes
- 1 tsp season-all, parentheses seasoned salt parentheses
- 1 tsp kosher salt
- 1/4 tsp pepper
- 1 tbsp olive oil
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 2 c water
- 2 tsp better than bouillon beef base, see note below
- 10 oz egg noodles
- 2 c sour cream
- 3 tbsp flour
- 1-2 tbsp tomato paste
- pepper
Keep things simple. If you want to be extra, brown mushrooms are a great add in but not mandatory. If you use a chuck roast, trim big fat blobs but leave a little for flavor.
Step-by-Step Instructions
Pat the meat with a paper towel to remove excess moisture. If you bought a whole chuck roast cut it up into pieces trimming off big pieces of fat but it is okay to leave some fat on. Season all sides of the meat with salt pepper and season-all. Toss it around to coat.
Heat a dutch oven pot over medium heat. Add the olive oil. In batches add the meat do not crowd the meat and sear all sides. About a minute on each side. Set the seared meat aside on a plate until it is all done. Sear in batches for real. Crowding makes steam not crust.
Turn the heat down to medium low. Add more olive oil into the pot. Add the onion garlic and a pinch of salt. Sauté for 3 to 5 minutes until the onion softens and smells awesome.
Add in the water and beef bouillon base scraping the bottom with a whisk. This releases all of the bits that stuck to the bottom of the pot during searing and that is where most flavor lives.
Place the meat and plate drippings back into the pot bring to a boil then reduce the heat to low. Cover with a tight fitting lid and simmer for 2 hours no less. Low and slow turns chewy into tender so do not rush this part.
When the meat is done cook the egg noodles in boiling water until al dente. Drain and set aside.
In a bowl whisk together the sour cream flour tomato paste and pepper. Whisk until smooth. Add a few spoonfuls of the hot broth from the pot to the sour cream mixture whisking vigorously. This tempers the dairy so it does not curdle.
Add all of the sour cream mixture to the pot. Whisk until combined. It is okay if it looks lumpy it will smooth out. Bring the sauce to a low rolling boil for 5 minutes to cook out the raw flour and thicken.
Turn the heat off and stir in the egg noodles. The sauce will continue to thicken as it cools. Taste and adjust salt and pepper. Serve hot with a sprinkle of parsley if you want to look like you tried extra hard.
Common Mistakes to Avoid
Not searing the meat. Want bland stew? Skip the sear. Want amazing flavor? Sear like you mean it. Browning equals depth.
Crowding the pan. If the pot gets too full the meat steams and you lose the magic crust. Do it in batches.
Rushing the simmer. Two hours minimum. No shortcuts. Patience pays in tender bites.
Adding cold sour cream straight into hot broth. That can split your sauce. Temper it first by whisking in hot liquid a few spoons at a time.
Overboiling after adding the sour cream. Keep it at a low rolling boil for five minutes to thicken then stop. Too much heat will make dairy sad.
Skimping on salt. Season in layers. Taste and adjust at the end.
Alternatives & Substitutions
No sour cream on hand? Use full fat Greek yogurt but add it at the end off heat to avoid curdling. I prefer sour cream though because it is richer and more classic.
Vegetarian option? Swap beef for hearty mushrooms and use vegetable bouillon. You will miss the beef vibe but the sauce still slaps.
No better than bouillon? Use 2 beef bouillon cubes or 2 cups low sodium beef stock instead of the water plus bouillon combo.
Egg noodles unavailable? Wide pasta ribbons or pappardelle work great. Rice or mashed potatoes are also stellar base choices.
Want a wine twist? Add 1/2 cup red or white wine when you deglaze with the bouillon. I do this sometimes for a depth bump.
Short on time? Use a pressure cooker to cut simmer time down but follow manufacturer instructions for braising beef. I like slow simmer better but pressure cookers save evenings.
FAQ
Q Why simmer for two hours really necessary?
A Yes it is. Tough cuts need time to break down into tender bites. Think of this like therapy for beef. Two hours of low heat and it becomes cozy.
Q Can I use ground beef instead of stew meat?
A Technically yes but ground beef gives a different texture. It will taste fine but it will not have chunks of melt in your mouth beef. Use it if you are in a hurry or feeding picky kids.
Q Can I freeze leftovers?
A Heck yes. Freeze in airtight containers for up to three months. Thaw in the fridge overnight and reheat gently on the stove. The sauce might thicken; add a splash of broth to loosen it.
Q Can I use butter instead of olive oil for searing?
A You can but butter burns faster. Use a mix of butter and oil if you want flavor without smoking up the kitchen.
Q Will the sauce split if I reheat it?
A Maybe if you blast it on high heat. Reheat gently over low heat and stir often. Add a splash of broth if it seems too thick.
Q How do I keep noodles from getting soggy?
A Drain them well and toss with a tiny bit of oil if you will not combine right away. Add to the sauce just before serving for best texture.
Q Is this recipe spicy?
A Not unless you add heat. Keep it classic or toss in crushed red pepper if you want to party with fire.
Final Thoughts
You just made something seriously comforting with minimal drama. This recipe plays well for weeknight dinners family meals and trying to impress someone without sweating. Remember to sear and simmer long and you are golden.
Go ahead and plate it like you nailed it. Toss on parsley if you want, or eat it straight from the pot while binge watching your favorite show. You earned this.
Conclusion
If you want a visual walkthrough check out this helpful Beef Stroganoff Recipe VIDEO for tips on technique and plating. For another take on a sour cream heavy version try this World’s Best Beef Stroganoff With Sour Cream which has useful notes on texture and flavor.
Print
Beef Stroganoff
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 135 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Simmering
- Cuisine: American
- Diet: None
Description
A comforting and easy beef stroganoff featuring tender beef in a creamy sour cream sauce served over egg noodles.
Ingredients
- 2 lb stew meat or chuck roast cut into cubes
- 1 tsp season-all (seasoned salt)
- 1 tsp kosher salt
- 1/4 tsp pepper
- 1 tbsp olive oil
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 2 c water
- 2 tsp better than bouillon beef base
- 10 oz egg noodles
- 2 c sour cream
- 3 tbsp flour
- 1-2 tbsp tomato paste
Instructions
- Pat the meat with a paper towel to remove excess moisture. Season all sides with salt, pepper, and season-all.
- Heat a Dutch oven pot over medium heat. Add olive oil and sear meat in batches until browned on all sides. Set aside.
- Lower the heat to medium-low, add more olive oil, onion, garlic, and a pinch of salt. Sauté for 3-5 minutes.
- Add water and beef bouillon base, scraping the bottom of the pot to release caramelized bits.
- Return the seared meat and drippings to the pot. Bring to a boil, then reduce heat to low and simmer with a lid for 2 hours.
- Cook the egg noodles in boiling water until al dente, then drain.
- In a bowl, whisk together sour cream, flour, tomato paste, and pepper. Temper the mixture with hot broth from the pot.
- Add the sour cream mixture to the pot and bring to a low boil for 5 minutes, stirring until thickened.
- Stir in egg noodles, taste, and adjust seasoning. Serve hot, optionally garnished with parsley.
Notes
Use Greek yogurt instead of sour cream for a substitute, or add mushrooms for extra flavor.