Description
A quick and satisfying beef stroganoff recipe that’s perfect for a cozy meal, featuring tender beef in a creamy sauce over egg noodles.
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 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
- Additional pepper to taste
Instructions
- Pat the meat dry with paper towels and chop into bite-sized cubes if using a chuck roast.
- Season the meat with season-all, salt, and pepper, rolling to coat.
- Heat olive oil in a Dutch oven over medium heat; sear the meat in batches until golden brown.
- Add diced onion and minced garlic; sauté until soft and fragrant (3-5 minutes).
- Add water and whisk in Better Than Bouillon beef base, scraping the pot to release flavors.
- Return the seared meat and juices to the pot, bring to a boil, then simmer for 2 hours.
- Cook egg noodles in boiling water until al dente.
- In a bowl, whisk together sour cream, flour, tomato paste, and pepper. Incorporate hot broth from the pot into the mixture.
- Pour sour cream mixture into the pot, whisking until combined. Simmer for an additional 5 minutes to thicken.
- Stir in cooked egg noodles and let sit before serving.
Notes
This recipe is very forgiving; feel free to adjust ingredients based on what you have on hand.