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Beef Stroganoff with Stew Meat

Beef Stroganoff with Stew Meat Recipe

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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef stew meat
  • 1 tsp salt, plus more to taste
  • ½ tsp black pepper
  • 2 tbsp vegetable oil
  • 3 tbsp unsalted butter, divided
  • 1 lb cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 cup full-fat sour cream
  • 12 oz dried egg noodles, cooked
  • Chopped fresh parsley

Method
 

  1. Pat the stew meat dry, season with salt and pepper, then sear in oil in batches over medium-high heat until browned on all sides; set aside.
  2. Melt 1 tbsp butter in the same pot, sauté mushrooms until golden, add onion and cook until soft, then stir in garlic for 30 seconds.
  3. Sprinkle flour over the vegetables, stir for 1 minute, then slowly whisk in broth, Worcestershire, and mustard; bring to a simmer.
  4. Return the beef to the pot, cover, and simmer on low for 1½ to 2 hours until fork-tender.
  5. Remove from heat, temper the sour cream with a ladle of hot liquid, then stir back into the pot. Serve over egg noodles with parsley.

Notes

The stroganoff is even better the next day after the flavors settle. If you want a thicker sauce, simmer uncovered for the last 15 minutes of cooking.