Prep time: 30 mins | Cook time: 2 hrs | Total time: 2 hrs 30 mins | Yield: 8 servings
This is the best Beef Stroganoff! Crazy delicious with tender chunks of beef, creamy seasoned sour cream sauce, and egg noodles. Beware, this Beef Stroganoff is addicting, you’ll want it all the time!
INGREDIENTS
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1 tablespoon olive oil
2 pounds stew meat or a chuck roast cut into cubes
1 teaspoon season-all, (seasoned salt)
10 ounces egg noodles
1/2 yellow onion, diced
2 garlic cloves, minced
2 teaspoons better than bouillon beef base
2 cups water
1 teaspoon kosher salt
1/4 teaspoon pepper
SAUCE:
3 tablespoons flour
2 cups sour cream
Pepper
1-2 tablespoons tomato paste
How to make World’s Best Beef Stroganoff
Step 1: Using a paper towel, pat the meat dry to remove the excess moisture. Season the meat with season-all, sat, and pepper.
Step 2: Add the olive oil to a hot saute pan. Add the stew meat and sear the edges over medium heat. Do this in batches. When done, transfer the seared meat to a plate.
Step 3: In the same pan, drizzle a little more olive oil. Add the onion and garlic. Sprinkle with a pinch of salt and saute over medium-low heat for about 3 to 5 minutes.
Step 4: Pour in the water and beef bouillon base. Scrape the bottom of the pan to release the bits stuck to the bottom using a whisk.
Step 5: To the pan, add the stew meat including the plate drippings. Bring everything to a boil, then decrease the heat. Put the lid on and simmer for about 2 hours on low heat.
Step 6: In boiling water, cook the egg noodles until al dente.
Step 7: In a bowl, combine the sour cream, flour, tomato paste, and pepper until smooth. Add a couple of spoonfuls of hot broth, stirring until incorporated.
Step 8: To the saute pan with the meat and broth, add the sour cream mixture. Keep stirring for about 5 minutes until completely combined, bringing the mixture to a low boil. Then, add the egg noodles.
NUTRITION FACTS:
Yield: 8, Serving Size: 1
Amount Per Serving: Calories: 431Total Fat: 22gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 163mgSodium: 758mgCarbohydrates: 16gFiber: 1gSugar: 3gProtein: 43g
Ingredients
- 1 tablespoon olive oil
- 2 pounds stew meat or a chuck roast cut into cubes
- 1 teaspoon season-all, (seasoned salt)
- 10 ounces egg noodles
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 2 teaspoons better than bouillon beef base
- 2 cups water
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 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 to remove the excess moisture. Season the meat with season-all, sat, and pepper.
Step 2: Add the olive oil to a hot saute pan. Add the stew meat and sear the edges over medium heat. Do this in batches. When done, transfer the seared meat to a plate.
Step 3: In the same pan, drizzle a little more olive oil. Add the onion and garlic. Sprinkle with a pinch of salt and saute over medium-low heat for about 3 to 5 minutes.
Step 4: Pour in the water and beef bouillon base. Scrape the bottom of the pan to release the bits stuck to the bottom using a whisk.
Step 5: To the pan, add the stew meat including the plate drippings. Bring everything to a boil, then decrease the heat. Put the lid on and simmer for about 2 hours on low heat.
Step 6: In boiling water, cook the egg noodles until al dente.
Step 7: In a bowl, combine the sour cream, flour, tomato paste, and pepper until smooth. Add a couple of spoonfuls of hot broth, stirring until incorporated.
Step 8: To the saute pan with the meat and broth, add the sour cream mixture. Keep stirring for about 5 minutes until completely combined, bringing the mixture to a low boil. Then, add the egg noodles.
