Beef Stroganoff
Servings 4
Equipment
- Large Dutch oven
- Large skillet
- Large pot
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.