I have always been a big fan of beef stroganoff but really didn’t know much about making it. I started looking through other recipes and trying them out but it always seemed to be missing something. I also had a difficult time getting the beef as tender as I would like. I decided to take a few ideas from other people’s recipes and try some of my own additions that I thought would work well. I definitely had some misses with that strategy but after a good two years of trying, this is the recipe I am happy to share.
Ingredients:
- 2 or 2.5lbs stew meat
- 2 tablespoons vegetable oil
- 1 large yellow onion (or 2 small onions) diced
- 4 cloves fresh garlic diced
- Mushrooms (I like baby portabella mushrooms)
- 3 tablespoons butter
- 2 tablespoons flour (I’ll add a little more in the last hour of cooking to thicken it up if needed)
- 1 10.5oz can beef broth
- 1 tablespoon Dijon mustard
- 2/3 cup sour cream
- 1 package of Lipton Recipe Secrets (onion or beefy onion)
- Salt & pepper to taste
- 16oz package of extra broad egg noodles
- Chopped chives for garnish
Directions:
- Season the stew meat with salt & pepper
- Heat 1 tbsp oil in a large skillet over high heat. Add the stew meat. Brown a little on each side (a couple of minutes max) then transfer to crockpot
- Turn heat down to medium. Add butter, melt. Add onions & garlic, cook for 1 minute, then add mushrooms
- Cook mushrooms until golden. Scrape bottom of pan to get all the golden bits off
- Add flour, lipton secrets, stirring for 1 minute
- Add half the beef broth while stirring. Once incorporated, add remaining broth
- Add sour cream & Dijon mustard, mixing and stirring
- Add to crockpot, pouring over the meat evenly
- Cook on low for 7 hours
- Serve over egg noodles garnished w/ chives (if desired)
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