So You Want the Best Beef Stroganoff
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. We all have those days when we want a comforting, hearty meal but don’t want to deal with a five-course extravaganza. Well, my friend, let me introduce you to what I like to call the world’s best beef stroganoff. Seriously, it’s so good it might just make you a culinary superstar in your own kitchen.
Why This Recipe is Awesome
Let’s be real for a moment—beef stroganoff is the ultimate cozy food. It’s like a warm hug for your stomach, and it has all the right elements: tender beef, creamy sauce, and those delightful egg noodles that soak it all up. And guess what? This recipe is idiot-proof. I mean, even I didn’t mess it up. Plus, it’s perfect for impressing that special someone or just treating yourself like the royalty you are. I mean, who needs to order takeout when you can whip this up in your own kitchen and bask in the glory of your culinary mastery?
Ingredients You’ll Need
Alright, time to gather your troops. Here’s what you’ll need:
- 2 lb stew meat or a chuck roast cut into cubes (because who doesn’t love beef)
- 1 tsp season-all (you know, for that additional flavor punch)
- 1 tsp kosher salt (I promise, it’s not just a decoration)
- 1/4 tsp pepper (like a little black dress—always appropriate)
- 1 tbsp olive oil (time to get your sauté on)
- 1/2 yellow onion, diced (bring on the tear-free cooking)
- 2 garlic cloves, minced (because everything’s better with garlic)
- 2 cups water (just the right amount of fluid gold)
- 2 tsp Better Than Bouillon beef base (if you can’t find this, we need to have a talk)
- 10 oz egg noodles (the soft, squishy kind that makes life better)
- 2 cups sour cream (sorry, health nuts, there’s no replacing this)
- 3 tbsp flour (to thicken things up)
- 1-2 tbsp tomato paste (for that extra oomph)
- Pepper (to taste; season to your heart’s content)
Step-by-Step Instructions
Now that you have all your ingredients lined up like soldiers ready for battle, let’s get cooking. Follow these simple steps and before you know it, you’ll be feasting like a champ.
Pat the Meat: First up, grab some paper towels and pat your meat dry. Get rid of that excess moisture. If your meat came as a whole chuck roast, chop it into bite-sized cubes, trimming off the big pieces of fat, but don’t stress if you leave some on.
Season it Up: Sprinkle salt, pepper, and season-all on all sides of the meat. Don’t be shy. Give it a good toss to coat those little chunks of joy.
Get the Dutch Oven Hot: Heat your dutch oven over medium heat and drizzle in that lovely olive oil.
Sear the Meat: In batches (no crowding allowed), add your seasoned meat to the pot. Sear all sides for about a minute each until they’re gloriously browned. Once done, transfer them to a plate and keep them warm.
Sauté the Veggies: Lower the heat to medium/low. Add more olive oil if necessary, then toss in the diced onion, garlic, and a pinch of salt. Sauté these beauties for 3-5 minutes. This is the part where your kitchen starts smelling like heaven.
De-glaze Like a Pro: Pour in the water and add the Better Than Bouillon beef base. Use a whisk to scrape up those glorious bits stuck to the bottom. That’s flavor, my friend.
Bring it All Together: Toss the seared meat and any yummy drippings back into the pot. Bring it all to a boil, then decrease the heat and cover it. Let it simmer for a solid 2 hours. Seriously, don’t skip this part.
Cook the Noodles: Once your meat is falling-apart tender, cook the egg noodles in boiling water until they are al dente. You want them just right, not mushy.
Create the Sauce: In a separate bowl, whisk together the sour cream, flour, tomato paste, and pepper. It just needs to be smooth and creamy. Take a few spoonfuls of the hot broth from the pot and mix it into the sour cream mixture to warm it up. Now add all of this back into the pot and whisk until combined.
Bring it Home: Let the sauce come to a low rolling boil for about 5 minutes to get rid of that raw flour taste and thicken things up.
Stir in the Noodles: Turn off the heat, then fold in those egg noodles. The sauce will thicken even more as it cools down.
And that’s it. You did it! Now your kitchen smells like a five-star restaurant and you didn’t even have to wear fancy pants to make it happen.
Common Mistakes to Avoid
Now that you are a beef stroganoff master, let’s talk about the pitfalls that could potentially rain on your culinary parade. Here are a few common mistakes to avoid:
Not Patting the Meat Dry: If you skip this step, your meat might boil rather than sear, and that’s just sad. We want a nice brown crust, not a soggy mess.
Crowding the Pan while Searing: If you cram too much meat in there, it steams instead of sears. Think of it like a crowded concert, no one is having a good time.
Ignoring the Simmer Time: Skipping the two-hour simmer is like trying to watch a movie but skipping to the end. You miss the good stuff.
Not Using a Tight-Fitting Lid: Covering with a loose lid is like trying to hold onto a secret while telling everyone at the party. No good will come of it.
Avoiding the Whisking: Your sauce will thank you for every vigorous whisk during the mixing phase. Don’t half-heartedly mix—go all in.
Alternatives & Substitutions
So, what if you’re out of a few ingredients or just want to shake things up a bit? Here are some alternatives that won’t sabotage your stroganoff dreams:
Meat Choices: Can’t find beef? You can use chicken or even mushrooms for a vegetarian twist. Just keep in mind that you might not get the same rich beefy flavor, but hey, still tasty.
Sour Cream Sub: If you’re feeling adventurous and don’t have sour cream, Greek yogurt can work in a pinch. Just be wary of the tanginess.
Bouillon Swap: If you can’t find Better Than Bouillon, use regular beef broth but expect a slightly different depth of flavor.
Flour Substitute: Cornstarch can thicken your sauce as well, but you will need to adjust the quantity. Use about half the amount of cornstarch to flour.
FAQ (Frequently Asked Questions)
Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter is where the flavor’s at, my friend.
How do I know if my meat is tender enough? If your meat feels like it’s practically falling apart, you are golden. It should be so tender it could probably find a pillow and take a nap.
Can I make this ahead of time? Sure thing! You can make it the day before and just reheat it when you’re ready to devour. It gets even tastier as it sits.
Will it still be good as leftovers? Oh, absolutely! Just don’t expect it to last long in your fridge; it’s that delicious.
What if I don’t have a dutch oven? You can use any heavy-bottomed pot. As long as it retains heat well, you’re good to go.
Is this recipe gluten-free? Not unless you make some substitutions. Use gluten-free noodles and a gluten-free flour mix to keep things safe for your gluten-intolerant friends.
Can I skip the egg noodles? You could, but that would be a mistake. Those noodles are essential for soaking up all the saucy goodness.
Final Thoughts
And there you have it, the world’s best beef stroganoff right from your kitchen. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it. Treat yourself with a delicious bowl of comfort, and may your future meals be just as epic. Bon appétit, my friend!
Print
The World’s Best Beef Stroganoff
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 135 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
- Diet: Meat Lover
Description
A comforting and hearty beef stroganoff recipe that combines tender beef, a creamy sauce, and delightful egg noodles for a satisfying meal.
Ingredients
- 2 lb stew meat or chuck roast, cut into cubes
- 1 tsp season-all
- 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
- 10 oz egg noodles
- 2 cups sour cream
- 3 tbsp flour
- 1-2 tbsp tomato paste
- Pepper, to taste
Instructions
- Pat the meat dry with paper towels and chop into bite-sized cubes if necessary.
- Season the meat with salt, pepper, and season-all, tossing to coat.
- Heat a Dutch oven over medium heat and add olive oil.
- Sear the meat in batches until browned on all sides, then transfer to a plate.
- Add onion, garlic, and a pinch of salt to the pot and sauté for 3-5 minutes.
- Pour in the water and add the Better Than Bouillon, scraping up the bits stuck to the bottom.
- Return the seared meat to the pot, bring to a boil, then reduce heat, cover, and simmer for 2 hours.
- Cook the egg noodles in boiling water until al dente.
- In a separate bowl, whisk together sour cream, flour, tomato paste, and pepper until smooth.
- Stir a few spoonfuls of hot broth into the sour cream mixture to warm it up, then add back to the pot and whisk until combined.
- Bring the sauce to a low boil for about 5 minutes to thicken.
- Turn off the heat and fold in the egg noodles.
Notes
Serve warm and enjoy your beef stroganoff. This dish can be made ahead of time and reheated for even better flavor.