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
For the best flavor, allow the beef to simmer slowly to ensure it becomes tender and absorbs the rich flavors of the sauce. If the sauce is too thick, you can thin it with additional beef broth. Always taste and adjust the seasoning before serving, as the flavors develop during cooking.
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