Beef Stroganoff

Beef Stroganoff was always a favorite of mine growing up and now that I have my own kids I understand why it was a go to recipe for my mom.  Just a little prep, pull out the ditch oven or fire up your slow cooker and dinner is served.

Ingredients

  • 1# Beef Stew Meat (I cut the cubes in half, but not necessary)
  • Alternate Cuts - Beef Fajita Meat or Sirloin cut into cubes or strips
  • 8oz Sliced Mushrooms (pick your favorite)
  • 2 Cups Beef Broth (for a creamier stroganoff us 1 cup beef broth and 1 can cream of mushroom soup)
  • 8oz tagliatelle, wide egg noodles or 1 cup rice
  • 4oz Sour Cream
  • 1 Yellow Onion Halved and Sliced
  • 2 Tbsp flour
  • 2 Cloves Garlic Minced (Alternate -spring garlic or garlic powder)
  • 2-3 TBSP beef tallow, grape seed or other high heat oil
  • 2 Tbsp butter for Dutch oven method
  • Salt and Pepper
  • Optional Garnishes - Green Onions, Chives, Parsley

Stroganoff Steps

Directions

  • Liberally sprinkle meat with salt and pepper and let sit for 20-30 minutes 
  • Chop and prepare other ingredients
  • Heat dutch oven or heavy skillet over high heat with oil until almost smoking
  • Sear Stew Meat for 30-60 seconds per side just to brown

 

Dutch Oven

  • Add half of onions and garlic to Dutch Oven with meat and cook for 1 more minute.
  • Pour beef broth into Dutch oven and deglaze the pan.
  • Set temp to gently simmer and cover.    Check periodically to make sure it’s remaining at a gentle simmer and not boiling to hard or to little.
  • Simmer for 2-3 hours testing the meat each hour until it reaches desired tenderness.
  • Once meat had reached desired tenderness, heat another skillet over medium heat with 2 Tbsp butter
  • Add mushrooms and remaining onion and cook for 7 minutes until onions And mushrooms begin to soften
  • Sprinkle mushrooms and onions with flour and stir constantly until flour starts to brown making a roux - 2-3 minutes 
  • Pour meat, beef stock (cream of mushroom if using this variation) into skillet with mushrooms and onions to deglaze pan by stirring and scraping bottom of skillet.   I like to add the broth to the mushrooms in batches stirring as you go to incorporate.
  • Simmer for 5 minutes until sauce thickens.  It should stick to spoon, but not be too runny or thick.   Too runny mix 1tsp cornstarch with 1-2 tsp cold water to make a paste and pour into sauce stirring and letting simmer until it thickens.   To thick add more broth or water.
  • Turn off stove and stir in sour cream and let meld for 5 minutes 
  • Cook rice or egg pasta (choose a wide noodle)
  • Mix noodles in with sauce to coat
  • Ladle Beef Stroganoff onto plate
  • Garnish and Enjoy

 

Crockpot:

  • Add stew meat with tings to crockpot that is set to high
  • Reduce skillet to medium heat (add more oil if necessary)
  • Add mushrooms, onion and garlic to skillet you seared meat in and cook for 2-3 minutes until onions begin to soften
  • Sprinkle with flour and stir constantly until flour starts to brown
  • Pour beef stock (cream of mushroom if using this variation) into skillet with mushrooms and onions to deglaze pan by stirring and scraping bottom of skillet.
  • Carefully pour mushrooms, onions and broth into crock pot with meat
  • Leave crockpot on high for between 4-5 hours (check every hour or so to make sure liquid doesn't dry up and to give everything a stir - just add more broth or water if necessary).
  • Sauce should stick to spoon, but not be too runny or thick.   Too runny mix 1tsp cornstarch with 1-2 tsp cold water to make a paste and pour into sauce stirring and letting simmer until it thickens.   Too thick add more broth or water.
  • Turn off crockpot and stir in sour cream and let meld for 5 minutes  
  • Cook rice or egg pasta (choose a wide noodle)
  • Ladle Beef Stroganoff over rice or pasta
  • Garnish and Enjoy