Beef stroganoff is the perfect transition recipe. It’s good for fall to winter and winter to spring. It’s still cold outside and I don’t know about you, but I want something that is going to warm me up. This is my new favorite Beef Stroganoff recipe, the meat is fall apart, not chewy like it can be sometimes. The key is getting chuck or bottom round beef, instead of stew meat! The recipe is from the Kitchn, it does utilize a slow cooker, but you can always cook this low and slow on the stove.
- 2 LBS Chuck or bottom round beef, cut into 1 1/2 inch pieces
- 1/4 Cup All Purpose Flour
- 1 1/4 TSP Salt
- 1 TSP Black Pepper
- 8 oz Cremini mushrooms [or whatever you can find], sliced
- 1 Small Yellow onion, diced
- 2 Garlic Cloves, Minced
- 1 1/4 Cup Low-Sodium Beef Broth
- 2 TBSP Worcestershire Sauce
- 8 oz Egg Noodles
- 2 TBSP Unsalted butter, melted
- 1 Cup Sour Cream
Let’s Get Cooking
Place the beef + flour + salt + pepper in a large bowl and toss until the beef is coated. Transfer the beef and any left over flour into the slow cooker. Add in the mushrooms + onion + beef broth + garlic + Worcestershire sauce and stir to combine. Cover and cook until the beef is tender, for 6-8 hours on low or 3-4 hours on high.
30 Minutes before the meat is done, cook the egg noodles and toss with butter once cooked. Once the meat is done, little by little stir in the sour cream to the stroganoff. Serve with the buttered noodles and enjoy!