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.