Beef Stroganoff
This recipe delivers a classic Beef Stroganoff, featuring tender beef stew meat simmered with mushrooms, onions, and a savory beef stock base. Finished with sour cream and cream cheese for a rich, creamy texture, it's served over buttered extra-wide egg noodles, offering a comforting and flavorful meal with minimal fuss.
Equipment
- 1 Dutch Oven or Large, Heavy Pot Essential for browning meat and long simmering.
- 1 Large Pot For cooking egg noodles.
- 1 Wooden Spoon For stirring and scraping up 'fond' (browned bits) from the pot.
- 1 Colander For draining cooked noodles.
- 1 Serving dish For presenting the finished dish.
Ingredients
Main
- 1 tablespoon canola oil
- 4 tablespoons unsalted butter
- 1 1/2 pounds beef stew meat cut into thin strips about 2 inches long and 1/2 inch wide
- 2 cups button mushrooms sliced
- 2 cloves garlic minced
- 1 medium Spanish onion sliced
- 2 cups beef stock
- 2 tablespoons soy sauce
- 2 tablespoons grainy mustard
- 1 bay leaf
- 4 sprigs fresh thyme
- 12 ounces extra-wide egg noodles
- 1 cup sour cream
- 3 ounces cream cheese cut into cubes and softened
- Kosher salt and freshly ground black pepper
- 1/2 cup fresh parsley roughly chopped
Instructions
- In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.
- Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.
- In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.
Notes
To achieve perfectly tender beef and a rich sauce, browning the meat in batches is crucial; overcrowding the pan will steam rather than sear. Ensure you scrape up all the 'fond' from the bottom of the pot after browning and sautéing aromatics, as this caramelization is key to developing deep flavor. When incorporating the sour cream and cream cheese, remove the pot from direct high heat to prevent curdling, and stir gently until fully integrated. Adding fresh thyme towards the end preserves its aromatic oils. Always taste and adjust seasoning with salt and pepper before serving.