Picture yourself savoring a warm, creamy bowl of Beef Stroganoff, the rich aroma of garlic and mushrooms filling the air.
There’s something about this comforting dish that makes it a beloved classic, effortlessly transforming simple ingredients into an indulgent experience.
As the stew meat simmers, it becomes tender, soaking up the luscious flavors of the sauce.
Let’s bring this delightful dish to life and enjoy a cozy meal together.
Kitchen Tools Required
- 1 large skillet or frying pan
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 knife
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 pound stew meat, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 tablespoon flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- Salt and pepper, to taste
- 12 ounces egg noodles, cooked according to package instructions
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Beef Stroganoff with Stew Meat, you can follow this timeline:
- Reading and Gathering Ingredients and Equipment (10 minutes)
- Read through the entire recipe to understand the process.
- Gather all the ingredients and equipment needed.
- Preparation (15 minutes)
- Cut the stew meat into bite-sized pieces.
- Chop the onion and mince the garlic.
- Slice the mushrooms.
- Measure out the vegetable oil, flour, beef broth, Worcestershire sauce, sour cream, salt, pepper, and parsley.
- Cooking (1 hour 30 minutes)
- 0:00 – 0:05 minutes: Heat the vegetable oil in a large skillet over medium-high heat.
- 0:05 – 0:15 minutes: Brown the stew meat in the skillet, then remove and set aside.
- 0:15 – 0:25 minutes: In the same skillet, cook the onion and garlic until softened.
- 0:25 – 0:35 minutes: Add the mushrooms and cook until browned and they release their juices.
- 0:35 – 0:36 minutes: Stir in the flour and cook for 1 minute.
- 0:36 – 0:40 minutes: Slowly add the beef broth and Worcestershire sauce, stirring constantly.
- 0:40 – 0:45 minutes: Return the stew meat to the skillet and bring the mixture to a simmer.
- 0:45 – 1:30 minutes: Cover and let it cook on low heat for 1 hour or until the meat is tender.
- Final Steps (5 minutes)
- Stir the sour cream into the skillet and heat through.
- Season with salt and pepper to taste.
- Serving (5 minutes)
- Serve the beef stroganoff over cooked egg noodles.
- Garnish with chopped fresh parsley before serving.
- Resting Time (5 minutes)
- Allow the dish to rest for 5 minutes before serving to let the flavors meld together.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the vegetable oil in a large skillet over medium-high heat.
Brown the stew meat in the skillet, then remove and set aside.
In the same skillet, add the onion and garlic, cooking until softened.
Add the mushrooms and cook until they release their juices and are browned.
Stir in the flour and cook for 1 minute.
Slowly add the beef broth and Worcestershire sauce, stirring constantly.
Return the stew meat to the skillet and bring the mixture to a simmer.
Cover and let it cook on low heat for 1 hour or until the meat is tender.
Stir the sour cream into the skillet and heat through.
Season with salt and pepper to taste.
Serve the beef stroganoff over cooked egg noodles.
Garnish with chopped fresh parsley before serving.
Serving Tips
- Steamed Vegetables: A side of lightly steamed vegetables such as green beans or broccoli adds color and nutrition to the meal.
- Crusty Bread: Serve with a slice of crusty bread to soak up the flavorful Stroganoff sauce.
- Side Salad: A fresh green salad with a tangy vinaigrette can complement the richness of the dish.
- Mashed Potatoes: For a comforting twist, try serving the Stroganoff over creamy mashed potatoes instead of noodles.
- Pickles: A side of pickles or pickled vegetables can provide a revitalizing, tangy contrast to the creamy sauce.
Storage
To store leftover Beef Stroganoff, place it in an airtight container and refrigerate for up to 3 days.
Reheat thoroughly before serving, adding extra broth if needed.
Freezing
To freeze beef stroganoff, let it cool completely.
Then transfer to airtight containers.
Label with the date.
It can be stored in the freezer for up to three months.
Reheating
To reheat Beef Stroganoff, warm gently in a skillet over low heat.
Add a splash of beef broth if needed to maintain creamy consistency.
Stir occasionally to prevent sticking.
Final Thoughts
Beef Stroganoff is a classic dish that combines tender beef with a rich and creamy sauce.
It’s perfect for a comforting meal. By using stew meat, you allow the flavors to develop over a longer cooking time.
This results in a deliciously tender and flavorful dish.
Always remember to adjust the seasoning to your taste. This guarantees the best possible outcome.
Enjoy your homemade Beef Stroganoff. Serve it over egg noodles and garnish with fresh parsley for an added touch of freshness.
Frequently Asked Questions
Can I Use a Different Type of Meat for This Recipe?
You can substitute the stew meat with sirloin or ribeye, ensuring it’s sliced into uniform pieces for even cooking. These cuts offer a tender texture, enhancing the dish. Adjust simmering time to achieve ideal tenderness and flavor absorption.
What Can Be Substituted for Sour Cream in This Dish?
You can substitute sour cream with 1 cup of Greek yogurt or crème fraîche. Both maintain the dish’s creaminess and tang. Guarantee you stir them in gently to prevent curdling and maintain a smooth consistency.
How Can I Make This Recipe Gluten-Free?
To make it gluten-free, substitute flour with 1 tablespoon cornstarch. Use gluten-free beef broth and guarantee Worcestershire sauce is gluten-free. Serve over gluten-free noodles or rice. Adjust seasoning as gluten-free ingredients can alter flavor profiles.
Are There Vegetarian Alternatives to Beef Stroganoff?
You can substitute beef with 1 pound of seitan or portobello mushrooms. Use vegetable broth instead of beef broth. Replace Worcestershire sauce with a vegan version. Ascertain all ingredients and pasta are certified gluten-free, if needed.
How Can I Add More Vegetables to This Recipe?
To enhance your dish with more vegetables, incorporate 1 cup of diced bell peppers, 1 cup of chopped spinach, and 1/2 cup of peas. Sauté them with onions and garlic to guarantee even cooking and flavor integration.
Beef Stroganoff with Stew Meat
Equipment
- 1 large skillet or frying pan
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Knife
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 pound stew meat cut into bite-sized pieces
- 2 tablespoon vegetable oil
- 1 onion chopped
- 2 clove garlic minced
- 8 ounce mushrooms sliced
- 1 tablespoon flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- salt and pepper to taste
- 12 ounce egg noodles cooked according to package instructions
- 2 tablespoon fresh parsley chopped
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat.
- Brown the stew meat in the skillet, then remove and set aside.
- In the same skillet, add the onion and garlic, cooking until softened.
- Add the mushrooms and cook until they release their juices and are browned.
- Stir in the flour and cook for 1 minute.
- Slowly add the beef broth and Worcestershire sauce, stirring constantly.
- Return the stew meat to the skillet and bring the mixture to a simmer.
- Cover and let it cook on low heat for 1 hour or until the meat is tender.
- Stir the sour cream into the skillet and heat through.
- Season with salt and pepper to taste.
- Serve the beef stroganoff over cooked egg noodles.
- Garnish with chopped fresh parsley before serving.
Notes
