Beef Stroganoff
Beef Stroganoff is such a rich decadent dish for beef and sour cream lovers. Your family will not leave the table hungry after eating this meal. It is a complete one-pot meal or you can add your favorite vegetables on the side with French bread and butter. You can also serve it more traditionally without mushrooms and potatoes on the side instead of noodles in the dish.
While this dish is classically French, it has Russian influence, and Chinese and American adaptations according to Gregory Lewis McNamee
Works Cited
McNamee, Gregory Lewis. "beef Stroganoff". Encyclopedia Britannica, 13 Oct. 2023, https://www.britannica.com/topic/beef-Stroganoff. Accessed 3 August 2024.
- 2 lb Beef Chuck (Cubed)
- 1 cup Onions (Fresh, chopped)
- 2 oz Beef Fat (Or Avocado oil)
- 2 tbsp Garlic (Minced)
- 500 ml Red Wine (One that you would drink)
- 0.5 cup Flour (All Purpose)
- 0.5 cup Water
- 1 ea Bay Leaves (Dried)
- 1 tsp Thyme (Dried)
- 1 tsp Oregano (Dried)
- 1 tbsp Salt (Morton Coarse Kosher Salt)
- 1 tsp Black Pepper (Ground)
- 1 lb Wide Egg Noodlesatoes
- 2 tbsp Salt (Morton Coarse Kosher Salt)
- 1 gal Water
- 1 lb Baby Portabella Mushrooms
- 0.25 cup Butter (Grass Fes, salted)
- 0.25 tsp Salt (Morton Course Kosher Salt)
- 0.25 tsp Black Pepper (Ground)
- 0.5 cup Red Wine
- 1 tsp Garlic (Minced)
- 1 cup Sour Cream
- Beef Stew Meat Instructions
- Egg NoodlesBring water to a boil in a stock pot on the stove and add the salt.
Add the egg noodles and cook according the package instructions less one minute. If the package calls for 6 minutes of cook time, then only cook for 5 minutes.
Immediately drain and rinse the noodles with ice water until noodles are cool or at least room temperature to stop the cooking process. Set them aside until the beef is finished cooking.
When the beef has finished, check for tenderness and remove the bay leaves.
Add the noodles to the Dutch oven and toss the noodles until coated with the gravy.
Serve in the Dutch oven with a nice Caesar Salad.
- Red Wine Garlic Mushrooms
Cut mushrooms in half or quarters.
On medium-high heat in a stainless steel saute pan, melt butter.
Add mushrooms, salt, and pepper and saute until mushrooms turn brown and all moister is gone.
Add the red wine, gently stir and coat all the mushrooms, and continue to saute until most of the liquid is gone.
Transfer to beef mixture.
Bring water to a boil in a stock pot on the stove and add the salt.
Add the egg noodles and cook according the package instructions less one minute. If the package calls for 6 minutes of cook time, then only cook for 5 minutes.
Immediately drain and rinse the noodles with ice water until noodles are cool or at least room temperature to stop the cooking process. Set them aside until the beef is finished cooking.
When the beef has finished, check for tenderness and remove the bay leaves.
Add the noodles to the Dutch oven and toss the noodles until coated with the gravy.
Serve in the Dutch oven with a nice Caesar Salad.
The noodles can be cooked a few days in advance, saving you a step on dinner night.
You can also use a batch of Stew Beef that you have prepared ahead of time.
