This is my go-to recipe when entertaining for new people as well as feeding my husband and kids. This is one of my daughter's absolute favorites! Seriously, this is a really great rendition of an old classic... Beef stroganoff.
Several years ago, I was introduced to stroganoff and it was love at first taste! I had no clue how to make it or what was in this creamy, beefy, mushroom gravy goodness. I set out to learn what makes this the most comforting dish I ever had.
After reading and trying several recipes, I felt I had a good handle on what makes a great stroganoff. Delicious tender beef, perfectly caramelized onions, hearty browned mushrooms - gathered all together in a luscious beefy sour cream gravy. Basically, it's heaven on a plate....just sayin'
For the beef broth, I love making it homemade, but second best, in my opinion is Knorr beef granules. I make it with hot water to dissolve completely. Most of the broth you can buy works well for this recipe too! Make it easier on yourself - buy the carton!
Over the years, I've tweaked my recipe and altered things here and there, but this is THE recipe. I love making it for new guests and old friends. I've even made it vegan friendly, just to try it out. I'm still perfecting that and will post it once I have it! Something to look forward to 🙂
I hope you like it! Let me know your thoughts in the comments
Beef Stroganoff
Ingredients
- 2.5-3 lbs chuck roast or chuck tender roast, cut into roughly ½ inch chunks
- 2 tablespoon cornstarch
- 2 teaspoon fresh cracked pepper
- 3 cloves garlic cloves, finely chopped
- ¼ cup red wine Can be cooking wine or any other red wine
- 1 teaspoon beef bouillon
- 1 teaspoon salt
- 2 teaspoon onion powder
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 5 cups beef broth
- 3 tablespoon red wine
- 1 medium chopped onion
- 8 oz mushrooms, sliced
- 1 cup sour cream
- Salt and pepper to taste
- Fresh chopped parsley or dried parsley, for garnish
Flour slurry
- 2 tablespoon All purpose flour
- 4 tablespoon water
Instructions
- Marinate meat: In a large bowl, add the meat, cornstarch, fresh cracked pepper, garlic, ¼ cup red wine, beef bouillon, salt, onion powder and stir well to coat. Set aside for 10 mins.2.5-3 lbs chuck roast or chuck tender roast, cut into roughly ½ inch chunks , 2 tablespoon cornstarch , 2 teaspoon fresh cracked pepper , 3 cloves garlic cloves, finely chopped , ¼ cup red wine, 1 teaspoon beef bouillon , 1 teaspoon salt , 2 teaspoon onion powder
- Heat oil in a large pot or skillet on medium-high heat, add meat and let sit and cook until it starts to brown. Stir, making sure to scrape up any brown bits. Once evenly brown, add onion and mushrooms, cook for about 10 mins, until they start to brown and caramelize, stir occasionally.1 tablespoon olive oil , 1 medium chopped onion , 8 oz mushrooms, sliced
- Stir in the Dijon mustard, Worcestershire sauce, and remaining red wine. Add the beef broth. Bring to a light boil, then reduce to low and simmer, covered for 3-4 hours, stirring occasionally until meat is fork tender.1 tablespoon Dijon mustard , 1 tablespoon Worcestershire sauce , 3 tablespoon red wine , 5 cups beef broth
- Once tender, stir or whisk in the flour slurry until it’s fully incorporated. You should have a nice thick gravy. Add salt and pepper to taste.2 tablespoon All purpose flour, 4 tablespoon water
- Remove from heat, salt and pepper to taste. Stir in sour cream. Sprinkle with parsley. Serve over egg noodles or mashed potatoes.1 cup sour cream , Fresh chopped parsley or dried parsley, for garnish , Salt and pepper to taste
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