So You’re Craving Beef Stroganoff and Ready to Get Cooking
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Luckily, I’ve got just the solution for you. Get ready to whip up the World’s Best Beef Stroganoff. It’s hearty, creamy, and will have you feeling like a kitchen rock star—without the need for a rock band or a million fancy ingredients.
Why This Recipe is Awesome
Why should you bother with this particular beef stroganoff when there are like a billion recipes out there? Well, let me tell you the magic of this one. First off, it’s idiot-proof. Yes, you heard me right. Even I didn’t mess it up and that’s saying something. Second, it’s versatile. It’s the kind of dish that lets you roll up your sleeves and feel like a pro, even if you rarely cook. Finally, your taste buds are going to be doing a happy dance, and who can say no to that?
Let’s be real, who doesn’t love a rich, creamy sauce, tender beef, and cozy egg noodles all in one bowl? That’s a triple threat right there.
Ingredients You’ll Need
Let’s gather our superhero ingredients. Here’s what you’ll need to create this masterpiece:
- 2 lb stew meat, or a chuck roast cut into cubes (go for the gold, my friend)
- 1 tsp season-all (aka seasoned salt, your flavor fairy godparent)
- 1 tsp kosher salt (because regular salt deserves a vacation)
- 1/4 tsp pepper (add a bit of zing)
- 1 tbsp olive oil (liquid gold)
- 1/2 yellow onion, diced (the stinkier, the better)
- 2 garlic cloves, minced (vampires beware)
- 2 c water (just good ol’ H2O)
- 2 tsp better than bouillon beef base (seriously, it’s worth it)
- 10 oz egg noodles (the ultimate vehicle for sauce)
- 2 c sour cream (hello, creamy dreams)
- 3 tbsp flour (for thickening magic)
- 1-2 tbsp tomato paste (don’t ask why, just trust the process)
- Pepper (because we like things spicy, but not too spicy)
Step-by-Step Instructions
Ready to get cooking? Here’s how we do it:
Pat the meat with a paper towel to remove excess moisture. Nobody likes a soggy bottom, am I right? If you bought a big chuck roast, chop it into bite-sized chunks, trimming off big pieces of fat. But hey, don’t get too carried away—some fat means flavor.
Season all sides of the meat with salt, pepper, and season-all. Tossing it around like you’re applying a spa treatment.
Heat a Dutch oven pot over medium heat. Add the olive oil and get ready for some sizzle.
In batches (no crowding), add the meat to the pot and sear all sides. This should take about a minute for each side. Once it’s golden, set the seared meat aside on a plate and repeat until it’s all done.
Turn the heat down to medium-low. Pour more olive oil into the pot if needed, and toss in the onion, garlic, and a pinch of salt. Sauté for about 3-5 minutes, until your kitchen smells heavenly.
Add in the water and the better than bouillon beef base. Grab a whisk and scrape the bottom of the pot like you’re trying to get the last scoop of ice cream. This will release all those tasty bits stuck in there from the meat—trust me, that’s flavor magic.
Place the meat and any drippings back into the pot. Bring it to a boil, then reduce the heat to low. Cover with a tight-fitting lid and let it simmer for 2 hours. Yeah, I know, but it’s worth every minute.
When the meat is done, cook the egg noodles in boiling water until they’re al dente. We are going for tender but not mush.
In a bowl, whisk together the sour cream, flour, tomato paste, and pepper until smooth. Grab a few spoonfuls of the hot broth from the pot and add it to the sour cream mixture while whisking like you mean it. This is the smooth-talking sauce of your dreams.
Add all of the sour cream mixture to the pot and whisk until combined. It’s okay if it looks a bit lumpy. I promise it will smooth out. Bring the sauce to a low rolling boil for about 5 minutes to cook out the raw flour and thicken it up.
Turn the heat off and stir in the cooked egg noodles. The sauce will keep thickening as it cools. Just try not to eat it all before you serve someone else.
Common Mistakes to Avoid
Alright, let’s have a little heart-to-heart about the epic fails you can avoid in the kitchen. Here are a few rookie moves to steer clear of:
Not Searing the Meat: Thinking you can skip the searing process and just throw everything into the pot? Rookie mistake. Searing adds flavor that you cannot replicate. Trust the process.
Skipping the Simmering Time: Trying to rush the simmering? Well, the meat will not magically turn tender in 30 minutes. Patience, my dear friend. Good things come to those who wait.
Using Regular Salt Instead of Kosher: Just don’t do it. Kosher salt knows how to play well with others. It’s like the cool kid at school.
Underestimating Sauce Thickness: Thinking your stroganoff will magically thicken on its own? Nope. You need that flour and the cooking time to get it looking creamy and luscious.
Alternatives & Substitutions
You don’t have to follow me like a lost puppy. Feel free to play around with your ingredients. Here are some substitutes that work like a charm:
Meat Choices: If you want to get fancy, use sirloin or filet mignon instead of stew meat. Don’t feel bad if you don’t want to splurge—still tasty with the stew meat.
Sour Cream Alternatives: Greek yogurt can totally step in for sour cream, especially if you’re on a health kick. Just don’t tell me about it.
Bouillion Base: If you can’t find better than bouillon (gasp), regular beef broth can do the trick. Not as magical, but it’ll do.
Noodles: You can sub egg noodles with any pasta you have lying around. They all do a noble job if you treat them right.
Feeling adventurous? Let your imagination run wild!
FAQ (Frequently Asked Questions)
Got questions? I’ve got answers. Let’s see what fellow foodies are wondering:
Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that?
Can I make it ahead of time? Absolutely! It’s one of those meals that tastes even better the next day. Just reheat gently, and you’re golden.
Is it freezer-friendly? You bet. Just freeze the sauce and noodles separately. Combine when you’re ready to indulge again.
Can I skip the flour? While you could, your sauce will just be a bit runny. Who wants that when you could have creamy bliss?
Does it have to be simmered for two hours? Yes. I know it feels like an eternity, but that’s where the magic happens.
Can I add mushrooms? Yes please! They would make excellent team players in this dish. Just sauté them along with the onions.
What do I serve with beef stroganoff? A simple salad or some crispy bread is the perfect sidekick.
Final Thoughts
Alright, buddy, you are now armed with all the knowledge to create the World’s Best Beef Stroganoff. With this spectacularly creamy goodness and tender beef, you are destined to impress. Now go show off your new culinary skills to friends, family, or your pet. Who’s gonna stop you? You’ve earned the right to be a chef in your own kitchen. Dig in and enjoy every last bite!
Print
World’s Best Beef Stroganoff
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 135 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Description
A hearty and creamy beef stroganoff that’s easy to make and deliciously satisfying.
Ingredients
- 2 lb stew meat or chuck roast, cut into cubes
- 1 tsp season-all (seasoned salt)
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 2 cups water
- 2 tsp better than bouillon beef base
- 10 oz egg noodles
- 2 cups sour cream
- 3 tbsp flour
- 1-2 tbsp tomato paste
- Additional black pepper to taste
Instructions
- Pat the meat with a paper towel to remove excess moisture. Cut chuck roast into bite-sized chunks if needed.
- Season all sides of the meat with salt, pepper, and season-all.
- Heat a Dutch oven over medium heat. Add olive oil and sear the meat in batches, setting aside once browned.
- Reduce heat to medium-low, add onion, garlic, and pinch of salt. Sauté until fragrant, about 3-5 minutes.
- Add water and bouillon, scraping the bottom of the pot to release flavor bits.
- Return meat and drippings to the pot, bring to a boil, then cover and simmer on low for 2 hours.
- Cook egg noodles in boiling water until al dente.
- In a bowl, whisk sour cream, flour, tomato paste, and pepper until smooth. Mix in hot broth from the pot gradually.
- Combine the sour cream mixture into the pot, whisk, and bring to a low boil for 5 minutes.
- Turn off heat and stir in cooked egg noodles.
Notes
This dish is freezer-friendly; just freeze the sauce and noodles separately. It tastes even better the next day!