Beef Stroganoff
Ingredients
Beef Stew Meat
- 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
Egg Noodles
- 1 lb Wide Egg Noodlesatoes
- 2 tbsp Salt Morton Coarse Kosher Salt
- 1 gal Water
Red Wine Garlic Mushrooms
- 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
Final Ingredients
- 1 cup Sour Cream
Instructions
Beef Tips and Egg Noodles Instructions
- 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.
- 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.
Notes
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.
Tried this recipe?Let us know how it was!
