Prep time: 30 mins | Cook time: 2 hrs | Total time: 2 hrs 30 mins | Yield: 8 servings
This stroganoff is a sour cream type. This might not be for you if you don’t like sour cream. But this is hard to miss! The tender chunks of beef and egg noodles smothered in a creamy seasoned sour cream sauce are to die for!
INGREDIENTS
1 tablespoon olive oil
2 pounds stew meat or a chuck roast cut into cubes
1 teaspoon kosher salt
1/4 teaspoon pepper
1 teaspoon season-all, (seasoned salt)
1/2 yellow onion, diced
2 garlic cloves, minced
10 ounces egg noodles
2 teaspoons better than bouillon beef base
2 cups water
SAUCE:
3 tablespoons flour
2 cups sour cream
Pepper
1-2 tablespoons tomato paste
How to make the world’s best beef stroganoff
Step 1: Using a paper towel, pat the meat dry, then season with season-all, salt, and pepper.
Step 2: After preheating a saute pan over medium heat, add the olive oil, then the stew meat in batches. Sear the edges. When done, transfer the seared meat to a plate and set it aside.
Step 3: Onto the same pan, drizzle a little more olive oil. Saute the onion and garlic with a pinch of salt for about 3 to 5 minutes over medium-low heat.
Step 4: Pour in the water and beef bouillon base. Deglaze the pan to remove the bits stuck on the bottom of the pan.
Step 5: Return the stew meat to the pan with the plate drippings. Bring the mixture to a boil, then decrease the heat. Put the lid on and simmer for 2 hours over low heat.
Step 6: Following the package directions, cook the egg noodles in boiling water until al dente. Do this once the meat is done.
Step 7: In a bowl, place the sour cream, flour, tomato paste, and pepper. Whisk until smooth. Add a couple of spoonfuls of the hot broth, whisking until incorporated.
Step 8: To the saute pan, add the sour cream mixture, whisking until completely mixed. Then, add the egg noodles and serve. Enjoy!
NOTES:
Take the time to sear the meat in batches. We want the brown bits at the bottom of the pan as it gives so much flavour to the beef stroganoff.
Do not skip the Better than Bouillon. This gives a full flavour to the beef stroganoff instead of using regular beef bouillon.
NUTRITION FACTS:
Yield: 8, Serving Size: 1
Amount Per Serving: Calories: 431 | Total Fat: 22g | Saturated Fat: 10g | Trans Fat: 1g | Unsaturated Fat: 10g | Cholesterol: 163mg | Sodium: 758mg | Carbohydrates: 16g | Fiber: 1g | Sugar: 3g | Protein: 43g
Ingredients
- 1 tablespoon olive oil
- 2 pounds stew meat or a chuck roast cut into cubes
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 teaspoon season-all, (seasoned salt)
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 10 ounces egg noodles
- 2 teaspoons better than bouillon beef base
- 2 cups water
- SAUCE:
- 3 tablespoons flour
- 2 cups sour cream
- Pepper
- 1-2 tablespoons tomato paste
Instructions
Step 1: Using a paper towel, pat the meat dry, then season with season-all, salt, and pepper.
Step 2: After preheating a saute pan over medium heat, add the olive oil, then the stew meat in batches. Sear the edges. When done, transfer the seared meat to a plate and set it aside.
Step 3: Onto the same pan, drizzle a little more olive oil. Saute the onion and garlic with a pinch of salt for about 3 to 5 minutes over medium-low heat.
Step 4: Pour in the water and beef bouillon base. Deglaze the pan to remove the bits stuck on the bottom of the pan.
Step 5: Return the stew meat to the pan with the plate drippings. Bring the mixture to a boil, then decrease the heat. Put the lid on and simmer for 2 hours over low heat.
Step 6: Following the package directions, cook the egg noodles in boiling water until al dente. Do this once the meat is done.
Step 7: In a bowl, place the sour cream, flour, tomato paste, and pepper. Whisk until smooth. Add a couple of spoonfuls of the hot broth, whisking until incorporated.
Step 8: To the saute pan, add the sour cream mixture, whisking until completely mixed. Then, add the egg noodles and serve. Enjoy!
Notes
Take the time to sear the meat in batches. We want the brown bits at the bottom of the pan as it gives so much flavour to the beef stroganoff. Do not skip the Better than Bouillon. This gives a full flavour to the beef stroganoff instead of using regular beef bouillon.
