Short Catchy Intro
So you want comfort food that hugs your soul but does not require a PhD in cooking? Perfect. This beef stroganoff is cozy, saucy, and forgiving. It laughs at your kitchen mistakes and still hands you a dinner that tastes like you actually tried.
Why This Recipe is Awesome
This version uses stew meat so you get rich beefy flavor without fancy shopping. It is idiot proof and forgiving if you get distracted by your phone mid simmer. Want it extra creamy or want to skip the noodles Sometimes a small tweak and you are golden.
If you love ultra creamy sauce check out this creamy recipe for inspo and variations https://foodplux.com/creamy-beef-stroganoff-2/ — it is not the same dish but a fun sibling to steal ideas from. FYI this recipe keeps things simple while still looking impressive at the dinner table.
Ingredients You’ll Need
- 2 lb Beef Stew Meat (Chuck roast can be substituted if desired.)
- 1 tsp Kosher Salt (Essential for enhancing the beefs natural flavors.)
- 1/4 tsp Pepper (Adds a hint of warmth; adjust to your taste.)
- 1 tbsp Olive Oil (Used for searing the beef.)
- 1/2 Yellow Onion (Diced.)
- 2 Garlic Cloves (Minced.)
- 2 cups Water
- 2 tsp Better than Bouillon Beef Base (Concentrated beef flavoring.)
- 2 cups Sour Cream (Adjust based on your taste preference.)
- 3 tbsp Flour (Thickens the sauce; use cornstarch for gluten free.)
- 1-2 tbsp Tomato Paste (Adjust to your liking.)
- 10 oz Egg Noodles (Opt for gluten free noodles if necessary.)
Yes you read that right two cups of sour cream because we are not playing games. If you prefer lighter swap half for plain Greek yogurt but add it off heat so it does not split.
Step by Step Instructions
Pat the beef dry and toss with the kosher salt and pepper. Dry beef sears better. Heat the olive oil in a large skillet over medium high heat and brown the meat in batches so you get a nice crust. Do not overcrowd the pan.
Remove browned beef to a plate and reduce heat to medium. Add diced onion and cook until translucent about 4 minutes. Add the minced garlic and cook 30 seconds until fragrant. Keep stirring so the garlic does not burn.
Sprinkle the flour over the onions and stir to coat. Cook the flour for a minute to get rid of raw taste. This step gives you body in the sauce so do not skip it.
Stir in the tomato paste then slowly add the water while scraping up brown bits from the pan. Add the Better than Bouillon and whisk until smooth. Bring the mixture to a gentle simmer.
Return the beef to the pan along with any accumulated juices. Cover and simmer on low for about 1 hour or until the meat becomes tender. Check every 20 minutes and stir to prevent sticking.
Once the beef is tender turn off the heat and let the pan cool a bit for a few minutes. Stir in the sour cream until the sauce becomes luxuriously creamy. Taste and adjust salt and pepper.
Meanwhile cook the egg noodles according to package directions. Drain and toss with a little butter if you want extra decadence. Serve the stroganoff over the hot noodles and garnish with a sprinkle of fresh parsley if you have it.
Enjoy immediately because leftovers are great but fresh is best. Store extras in an airtight container and reheat gently so the sour cream does not separate.
Common Mistakes to Avoid
- Skipping the sear on the beef. That crust adds flavor and you lose it if you just boil everything.
- Adding sour cream to a piping hot pan. It can split so let the pan cool slightly first.
- Overcrowding the pan when browning. You will steam the beef and miss that glorious browning.
- Using too much liquid. You can always add water but cannot take it out. Keep liquid moderate.
- Rushing the simmer. Tough meat needs time to relax and soften so be patient.
Alternatives & Substitutions
- No stew meat Try chuck roast cut into cubes. It behaves similarly and gets tender when simmered.
- Gluten free Want no flour Use cornstarch slurry as your thickener. Mix 1 tbsp cornstarch with 2 tbsp cold water and add near the end while simmering.
- Dairy free Swap sour cream for a dairy free yogurt or coconut cream but expect a slightly different flavor. IMO coconut cream turns it tropical so use cautiously.
- Noodle swap Rice mashed potatoes or cauliflower mash all work well under this saucy goodness.
- No Better than Bouillon Use beef stock instead about 2 cups but the bouillon packs a stronger savory punch. If using stock reduce additional water.
FAQ
Q What if my sauce looks too thin How do I fix it
A Want thicker sauce Add a bit more flour mixed with a splash of cold water or make a cornstarch slurry and simmer until thickened. Add in small amounts to avoid over thickening.
Q Can I make this in a slow cooker
A Yes slow cookers work great. Brown the beef first for flavor then dump everything into the slow cooker and cook low for 6 to 8 hours. Stir in the sour cream at the end.
Q Can I use different cuts of beef
A Sure use sirloin for a faster cook time or chuck for stew like tenderness. If you use a tender cut reduce simmer time so it does not overcook.
Q Can I freeze this
A Yeah freeze it but hold off on freezing with noodles. Freeze the sauce and beef only then reheat and cook fresh noodles for best texture.
Q What if I do not have egg noodles
A No problem use pasta shapes you like or even spiralized veggies if you are feeling virtuous.
Q Does the tomato paste make it taste like tomato soup
A No it adds depth and slight acidity to balance the sour cream. Use less if you fear tomatoes but dont skip it entirely.
Q Can I reduce calories by using less sour cream
A Absolutely cut the amount in half or swap with Greek yogurt. The texture changes a bit but the dish stays tasty.
Final Thoughts
You made it this far which means you either really like beef stroganoff or you were procrastinating on something else. Either way you win. This recipe keeps things low stress while delivering a rich comforting meal. Sear for flavor and add sour cream off heat to avoid drama. You do not need fancy tools or ingredients to impress the people you feed. Go ahead and plate it like you care even if you ate half straight from the pan with a fork.
Now go impress someone or yourself with your new culinary muscle. You earned it. Maybe serve with a simple salad or crusty bread for mopping up the sauce. Leftovers reheat well and frankly often taste even better the next day.
Conclusion
Want to watch a quick video guide to help with technique Try this excellent Beef Stroganoff Recipe VIDEO for visual tips and pacing. If you are curious about other classic approaches take a look at this Classic Beef Stroganoff write up for extra one pot ideas and variations.
Print
Easy Beef Stroganoff
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Beef
Description
A comforting and forgiving beef stroganoff that uses simple ingredients for a rich, creamy dinner.
Ingredients
- 2 lb Beef Stew Meat (or Chuck roast)
- 1 tsp Kosher Salt
- 1/4 tsp Pepper
- 1 tbsp Olive Oil
- 1/2 Yellow Onion (Diced)
- 2 Garlic Cloves (Minced)
- 2 cups Water
- 2 tsp Better than Bouillon Beef Base
- 2 cups Sour Cream
- 3 tbsp Flour
- 1-2 tbsp Tomato Paste
- 10 oz Egg Noodles
Instructions
- Pat the beef dry and toss with kosher salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat and brown the meat in batches.
- Remove browned beef to a plate and reduce heat. Cook diced onion until translucent.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Sprinkle flour over onions and stir to coat; cook for 1 minute.
- Stir in tomato paste and slowly add water while scraping up brown bits.
- Add the Better than Bouillon and whisk until smooth; bring to a simmer.
- Return beef to the pan and cover; simmer on low for about 1 hour until tender.
- Stir in sour cream until the sauce is creamy; taste and adjust seasoning.
- Meanwhile, cook egg noodles according to package directions, then drain.
- Serve stroganoff over hot noodles, garnished with parsley if desired.
Notes
Enjoy immediately; leftovers are great but fresh is best. Store in an airtight container and reheat gently to avoid sour cream separation.