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!