Beef Stroganoff
It was a very cold, dark, and rainy day, and I wanted something warm and comforting for dinner. Instead of my quick, easy version, I decided to make this slow-simmered beef stroganoff in the oven all afternoon. Cooking the beef stroganoff low & slow makes the meat fall-apart tender and the broth becomes so flavorful and tasty. I served this delicious stroganoff sauce over egg noodles and paired it with a loaded garden salad and some crusty bread.
Beef Stroganoff
Sauce Ingredients:
- 1 tbsp olive oil
- 1 lb of chuck roast, cut into chunks, removing excess fat
- 1 medium onion, diced into large chunks
- 5 cloves of garlic, chopped or minced
- 1-2 tsp thyme, to taste
- Sea salt and fresh cracked black pepper to taste
- 4 cups beef broth
- 1 bay leaf
Other Sauce Ingredients:
- 8 oz of button mushrooms sliced
- 1 tbsp butter or olive oil
- 1-2 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 3 tbsp sour cream
- 2 tbsp cornstarch (mixed with a few tablespoons of cold water or cold beef broth)
Serving:
- Egg noodles cooked, per instructions
- Fresh parsley chopped (for garnish)
How to Make Beef Stroganoff:
Preheat the oven to 275 degrees.
Slowly simmer the beef by heating olive oil in a large Dutch oven over medium-high heat. Once hot, add beef and cook, stirring often, for about 3 minutes.
Add onions and cook, stirring often, for 2 minutes. Add garlic, thyme, sea salt, and freshly cracked black pepper to taste. Cook, stirring constantly, for 1 minute. Add broth and bay leaf, then cover with a lid. Place in the oven to slow-simmer for 4 hours. Remove from the oven and discard the bay leaf.
Cook the mushrooms by heating the butter or oil in a large skillet over medium-high heat. Add the mushrooms and leave undisturbed for 3-4 minutes, then toss and continue cooking until golden brown. Season with sea salt and freshly cracked black pepper to taste.
Finish the stroganoff by adding the mushrooms to the beef mixture, along with the Dijon, Worcestershire, and sour cream. Stir and bring to a boil.
Make the slurry by combining the cornstarch with a few tablespoons of cold water or beef broth until creamy & no lumps. Stir in the sauce. Taste and re-season, if needed.
Cook the egg noodles in a large pot of well-salted water according to the package instructions.
To serve, spoon sauce over egg noodles and top with parsley. Enjoy.
Ingredients
Sauce Ingredients:
- 1 tbsp olive oil
- 1 lb. of chuck roast cut into chunks, removing excess fat
- 1 medium onion diced into large chunks
- 5 cloves of garlic chopped or minced
- 1-2 tsp thyme to taste
- Sea salt and fresh cracked black pepper to taste
- 4 cups beef broth
- 1 bay leaf
Other Sauce Ingredients:
- 8 oz button mushrooms sliced
- 1 tbsp butter or olive oil
- 1-2 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 3 tbsp sour cream
- 2 tbsp cornstarch mixed with a few tablespoons of cold water or cold beef broth
Serving:
- Egg noodles cooked per instructions
- Fresh parsley chopped for garnish
Instructions
- Preheat the oven to 275 degrees.
- Slowly simmer the beef by heating olive oil in a large Dutch oven over medium-high heat. Once hot, add beef and cook, stirring often, for about 3 minutes.
- Add onions and cook, stirring often, for 2 minutes. Add garlic, thyme, sea salt, and freshly cracked black pepper to taste. Cook, stirring constantly, for 1 minute. Add broth and bay leaf, then cover with a lid.
- Place in the oven to slow-simmer for 4 hours. Remove from the oven and discard the bay leaf.
- Cook the mushrooms by heating the butter or oil in a large skillet over medium-high heat. Add the mushrooms and leave undisturbed for 3-4 minutes, then toss and continue cooking until golden brown. Season with sea salt and freshly cracked black pepper to taste.
- Finish the stroganoff by adding the mushrooms to the beef mixture, along with the Dijon, Worcestershire, and sour cream. Stir and bring to a boil.
- Make the slurry by combining the cornstarch with a few tablespoons of cold water or beef broth until creamy & no lumps. Stir in the sauce. Taste and re-season, if needed.
- Cook the egg noodles in a large pot of well-salted water according to the package instructions.
- To serve, spoon sauce over egg noodles and top with parsley. Enjoy.
For some reason, the comments won’t come up. Anyway, I made your recipe. I doubled the first part and then put half in the freezer so I would be able to have this again without the four hour wait! I have two comments: 1) I didn’t pay attention to the type of beef broth that I bought. With the salt that I used to season and then sear the meat, and using “regular” (not low sodium) stock, my sauce was quite salty. Next time if I can’t find the low sodium stock, I am going to substitute water for part of it. 2) I tried the parsley but I also added a cup or so of frozen peas. I preferred the peas so I didn’t have to make a seperate veggie dish plus, I really like peas! Next time, I’m going to skip the parsley.
After I posted this, the comments which previously were listed at 26 switched to one. Very odd.
Katie,
When my web designer moved the website from Blogger to WordPress, nearly all of the comments went missing from old posts. It was so disappointing.
I am sorry yours turned out salty. I always say to salt & pepper, to taste in my recipes because everyone has different tastes when it comes to those seasonings. Adding peas is a GREAT idea!
Cheers,
Pam
For the Love of Cooking
Just checking back in. Last night I defrosted and finished the second part of the stroganoff. It was STILL FANTASTIC! The only thing that I missed was the wonderful smell that scented the whole house when I cooked it in the oven the first time. My guy had seconds – again.
BTW, on second thought from the comments that I made above about the saltiness, I believe that I might have done it to myself. I really haven’t figured out salting with Kosher salt.
I know I keep going on about this but I finally really figured out the salt problem. I was reading some old posts on Smitten Kitchen and came across one about kosher salt. Apparently, Diamond kosher salt and Morton kosher salt do not swap out one for one! You should use less of the Morton’s and that’s what I was using! This also makes me rethink the America’s Test Kitchen claim that kosher salt is a two to one swap for regular table salt.
Am trying this recipe today for Christmas – I do wish it would have included the amount of egg noodles to be used! Looking forward to it.