So You’re Craving Something Tasty But Too Lazy to Spend Forever in the Kitchen, Huh? Same.
Let’s cut to the chase friends. Who doesn’t love a hearty meal that feels like a warm hug but also doesn’t require you to go on a treasure hunt for obscure ingredients? Enter the glorious world of Beef Stroganoff. Sounds fancy, right? But don’t worry because it’s as easy as pie (and way less complicated to make).
Imagine tender beef soaking up a creamy, dreamy sauce, served over noodles that are just begging for that sauce to be slathered all over them. Sounds good enough to make you forget about that leftover takeout, huh? So grab your apron and let’s dive right into the best Beef Stroganoff that’ll have you feeling like a kitchen wizard.
Why This Recipe is Awesome
Okay let’s spill the beans. This recipe is awesome because it’s practically foolproof. I mean I would know because I have the remarkable ability to set off smoke alarms while boiling water. So if I can pull this off, you definitely can too. Plus, it’s got everything you want—savory, creamy, a little tang from the sour cream, and oh so cozy. You’ll leave the people you love thinking you’ve been cooking like a pro for ages. Spoiler alert: most of the work is just slicing some meat and stirring a pot. And do you know what that means? More time to binge-watch your favorite show while your meal cooks itself. Win-win!
Ingredients You’ll Need
Alright my friends, gather your supplies and get ready to flex those cooking muscles. Here’s what you’ll be throwing into that lovely pot:
- 2 pounds stew meat (Choose tender cuts like chuck roast. Seriously, don’t skimp on this.)
- 1 teaspoon kosher salt (Enhances overall seasoning. Your mouth will thank you.)
- 1 teaspoon pepper (But like, you do you. Adjust to your taste.)
- 2 tablespoons olive oil (Vital for searing that meat to juicy perfection.)
- 1 large yellow onion (Sauté until it’s all translucent and fabulous.)
- 2 cloves garlic (Minced for the best flavor. Nobody likes big chunks of garlic in their stroganoff unless you’re into that kind of thing.)
- 4 cups water (Consider using beef broth for double the yum.)
- 2 tablespoons Better Than Bouillon beef base (Essential for rich flavor. It’s like magic in a jar.)
- 1 cup sour cream (For that creamy texture. Your tastebuds will throw a party.)
- 2 tablespoons flour (Used for thickening. Nobody wants a watery stroganoff.)
- 2 tablespoons tomato paste (Adds acidity to the sauce. Yes please to flavor.)
- 12 ounces egg noodles (Or you can substitute with gluten-free pasta if you want to go that route.)
- To taste additional pepper (You might need more some flavor at the end.)
How to Make World’s Best Beef Stroganoff
Ready to roll up your sleeves? Grab that spatula and let’s make some magic happen:
Sear the Meat: In a big ol’ pot, heat that olive oil on medium-high heat. Toss in the stew meat and sprinkle with salt and pepper. Sear it until it’s all brown and lovely. Don’t rush this step, just let the meat do its thing for around 5-7 minutes.
Sauté the Veggies: Once the meat is looking downright divine, scoop it out and place it on a plate. In the same pot, toss in that chopped onion and minced garlic. Stir until the onions are a nice translucent color, about 3-5 minutes.
In with the Liquids: Dump that seared meat back in, then pour in the water or broth. Stir in the Better Than Bouillon beef base and let everything mingle together beautifully. Bring it to a boil and then lower the heat to simmer it lovingly for about an hour. This is where the magic happens, trust me.
Thicken the Sauce: After an hour of culinary daydreaming, whisk the flour and a bit of water in a small bowl until smooth. Stir this mixture into your pot and let it thicken things up. We want creamy, not soupy.
Add the Good Stuff: Now it’s time to bring in the sour cream, tomato paste, and give it all a good stir. Cook for another 5-10 minutes on low heat. You want all those flavors hugging it out in the pot.
Cook the Noodles: While that deliciousness is happening, boil another pot of salted water and cook the egg noodles according to package instructions. Don’t forget to check ‘em, we don’t want mushy noodles.
Combine and Serve: Once everything is done, toss the noodles with that mouthwatering beef mixture. Plate it up and sprinkle with a little extra pepper if you’re feeling spicy.
Dig In: Sit back, take a deep breath, and enjoy your masterpiece. Maybe snap a pic for the ‘Gram because let’s face it, this deserves the spotlight.
Common Mistakes to Avoid
Now, before you rush off to become a Stroganoff superstar, let me highlight some classic blunders to dodge. We want you to be a cooking genius, not a disaster waiting to happen.
Skipping the Searing: If you think you can skip searing the meat, think again. This step is crucial for flavor and texture. Trust me, it’s worth the extra few minutes.
Using Cold Ingredients: Cold sour cream? Cold noodles? No, thank you. Let everything come to room temperature before you toss it in. It makes for a smoother process.
Overcooking the Noodles: Think pasta is just a side note? You’d be wrong. Overcooked noodles ruin the entire dish. Stay vigilant and follow package directions.
Ignoring the Taste Test: Do not ignore the golden rule of cooking: taste your food as you go. You might need extra seasoning or a dash of love. So taste away!
Alternatives & Substitutions
Let’s face it, life happens and sometimes we don’t have everything we need. Here are some easy swaps:
Beef: Out of stew meat? No problem! Use ground beef or even chicken if you’re up for it. Just adjust cook times accordingly.
Sour Cream: Don’t have sour cream? Greek yogurt works like a charm. Your secret is safe with me, my friend.
Flour: If you’re looking to make this gluten-free, cornstarch mixed with water can step in for flour like a champ.
Noodles: As mentioned, swap those egg noodles for zoodles or any pasta you prefer. It’s all about making it work for you.
FAQ (Frequently Asked Questions)
Can I use margarine instead of butter? Technically, yes. But why hurt your soul like that? Just stick to butter for the flavor upgrade.
Is stroganoff just for dinner? NO WAY. Leftover stroganoff is a great next-day lunch. Trust me; your coworkers will be jealous.
Can I freeze this? Absolutely! Just avoid freezing the noodles if you can help it. They can get mushy when thawed.
What can I serve with this? A fresh side salad or some crusty bread would be perfect. But honestly, just diving in with a fork works too.
Can I add mushrooms? Heck yes! If you’re a fungus fan, toss in some sautéed mushrooms for an extra layer of flavor. Just don’t go too easy on the garlic.
How spicy is this dish? Well, that’s up to you! This version is a cozy, comforting dish with mild flavors, but feel free to up the ante with some chili flakes if you like it hot.
Final Thoughts
There you have it, folks. You’ve just unlocked the secret to the world’s best Beef Stroganoff. Now go impress someone—or yourself—with your new culinary skills. Trust me; you’ve earned all the compliments coming your way. So grab a bowl, kick back, and enjoy this comforting classic. Who knew being delicious could be so easy? Happy eating!
Print
Beef Stroganoff
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Description
A hearty Beef Stroganoff recipe that combines tender beef with a creamy sauce, served over egg noodles.
Ingredients
- 2 pounds stew meat
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups water or beef broth
- 2 tablespoons Better Than Bouillon beef base
- 1 cup sour cream
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 12 ounces egg noodles
- To taste additional pepper
Instructions
- In a large pot, heat olive oil on medium-high heat. Add stew meat and sprinkle with salt and pepper. Sear until browned, about 5-7 minutes.
- Remove meat and add chopped onion and minced garlic to the pot. Sauté until onions are translucent, about 3-5 minutes.
- Add seared meat back to the pot along with water or beef broth and Better Than Bouillon. Bring to a boil, then reduce heat and simmer for about 1 hour.
- In a small bowl, whisk together flour and a bit of water until smooth. Stir into the pot to thicken the sauce.
- Stir in sour cream and tomato paste, cooking for another 5-10 minutes on low heat.
- In a separate pot, boil salted water and cook egg noodles according to package instructions. Check noodles to avoid overcooking.
- Toss noodles with beef mixture and plate. Sprinkle with additional pepper as desired.
- Enjoy your delicious Beef Stroganoff!
Notes
Make sure to sear the meat for the best flavor, and adjust seasonings to your taste. Leftovers make a great lunch!