Beef Stroganoff was always a favorite of mine growing up and now that I have my own kids I understand why it was a go to recipe for my mom. Just a little prep, pull out the ditch oven or fire up your slow cooker and dinner is served.
Ingredients
- 1# Beef Stew Meat (I cut the cubes in half, but not necessary)
- Alternate Cuts - Beef Fajita Meat or Sirloin cut into cubes or strips
- 8oz Sliced Mushrooms (pick your favorite)
- 2 Cups Beef Broth (for a creamier stroganoff us 1 cup beef broth and 1 can cream of mushroom soup)
- 8oz tagliatelle, wide egg noodles or 1 cup rice
- 4oz Sour Cream
- 1 Yellow Onion Halved and Sliced
- 2 Tbsp flour
- 2 Cloves Garlic Minced (Alternate -spring garlic or garlic powder)
- 2-3 TBSP beef tallow, grape seed or other high heat oil
- 2 Tbsp butter for Dutch oven method
- Salt and Pepper
- Optional Garnishes - Green Onions, Chives, Parsley
Dutch Oven Directions
- Liberally sprinkle meat with salt and pepper and let sit for 20-30 minutes
- Chop and prepare other ingredients
- Heat dutch oven or heavy skillet over high heat with oil until almost smoking
- Sear Stew Meat for 30-60 seconds per side just to brown
- Add half of onions and garlic to Dutch Oven with meat and cook for 1 more minute.
- Pour beef broth into Dutch oven and deglaze the pan.
- Set temp to gently simmer and cover. Check periodically to make sure it’s remaining at a gentle simmer and not boiling to hard or to little.
- Simmer for 2-3 hours testing the meat each hour until it reaches desired tenderness.
- Once meat had reached desired tenderness, heat another skillet over medium heat with 2 Tbsp butter
- Add mushrooms and remaining onion and cook for 7 minutes until onions And mushrooms begin to soften
- Sprinkle mushrooms and onions with flour and stir constantly until flour starts to brown making a roux - 2-3 minutes
- Pour meat, beef stock (cream of mushroom if using this variation) into skillet with mushrooms and onions to deglaze pan by stirring and scraping bottom of skillet. I like to add the broth to the mushrooms in batches stirring as you go to incorporate.
- Simmer for 5 minutes until sauce thickens. It should stick to spoon, but not be too runny or thick. Too runny mix 1tsp cornstarch with 1-2 tsp cold water to make a paste and pour into sauce stirring and letting simmer until it thickens. To thick add more broth or water.
- Turn off stove and stir in sour cream and let meld for 5 minutes
- Cook rice or egg pasta (choose a wide noodle)
- Mix noodles in with sauce to coat
- Ladle Beef Stroganoff onto plate
- Garnish and Enjoy
Crockpot Directions:
- Heat heavy skillet over high heat with oil until almost smoking
- Sear Stew Meat for 30-60 seconds per side just to brown
- Add stew meat with tongs to crockpot that is set to high
- Reduce skillet to medium heat (add more oil if necessary)
- Add mushrooms, onion and garlic to skillet you seared meat in and cook for 2-3 minutes until onions begin to soften
- Sprinkle with flour and stir constantly until flour starts to brown
- Pour beef stock (cream of mushroom if using this variation) into skillet with mushrooms and onions to deglaze pan by stirring and scraping bottom of skillet.
- Carefully pour mushrooms, onions and broth into crock pot with meat
- Leave crockpot on high for between 4-5 hours (check every hour or so to make sure liquid doesn't dry up and to give everything a stir - just add more broth or water if necessary).
- Sauce should stick to spoon, but not be too runny or thick. Too runny mix 1tsp cornstarch with 1-2 tsp cold water to make a paste and pour into sauce stirring and letting simmer until it thickens. Too thick add more broth or water.
- Turn off crockpot and stir in sour cream and let meld for 5 minutes
- Cook rice or egg pasta (choose a wide noodle)
- Ladle Beef Stroganoff over rice or pasta
- Garnish and Enjoy
