Beef Stroganoff

It was a very cold, dark and rainy day and I wanted something warm and comforting for dinner. This may not be the most beautiful meal but I must say it tastes really delicious. I love cooking the beef in my Dutch oven, low and slow for 4 hours. It makes the meat fall apart tender and the broth becomes so flavorful and tasty. I use whole wheat egg noodles with this stroganoff and they taste great, plus they are much better for us. This is a family favorite and a great meal to serve guests.

  • 1 tbsp olive oil
  • 1 lb of lean beef cut into chunks (I use round steak)
  • 1 medium onion, diced into large chunks
  • 3-5 cloves of garlic, chopped or minced
  • Sea salt and fresh cracked black pepper to taste
  • 1-2 tsp thyme
  • 1 bay leaf
  • 4 cups beef broth

Preheat oven to 275 degrees. Add olive oil to a dutch oven over medium heat. Once hot, add beef, thyme, sea salt and fresh cracked pepper to taste. Cook for about 3 minutes then add onions and garlic. Cook for an additional 2 minutes (stirring frequently). Add bay leaf and broth then cover with lid. Put into the oven and cook for 4 hours.

  • 8 oz of button mushrooms sliced
  • 1 tbsp olive oil
  • 1-2 tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 3 tbsp sour cream
  • 2 tbsp cornstarch (mixed with a little water or beef broth)
  • Whole wheat egg noodles cooked, per instructions
  • Fresh parsley chopped (for garnish)

Heat oil in skillet over medium heat and saute mushrooms until golden brown. Remove the Dutch oven from the oven and place on the stove top over medium heat. Add mushrooms, Dijon, Worcestershire and sour cream. Stir and bring to a boil; add cornstarch/water mixture and reduce heat to medium low. Cook whole wheat egg noodles per instructions. Top the noodles with sauce and serve. Enjoy.

Click here for printable recipe - For the Love of Cooking.net

  Pin It

5 Responses to “Beef Stroganoff”

  1. 1

    Katie C. — November 8, 2012 @ 6:41 am

    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.

    [Reply]

    • Katie C. replied: — November 8th, 2012 @ 6:43 am

      After I posted this, the comments which previously were listed at 26 switched to one. Very odd.

      [Reply]

      • Pam replied: — November 8th, 2012 @ 8:00 am

        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

  2. 2

    Katie C. — December 3, 2012 @ 8:28 am

    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.

    [Reply]

  3. 3

    Katie C. — January 9, 2013 @ 5:38 am

    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.

    [Reply]

Leave a Comment