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.