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.