Beef Stroganoff is a warm and hearty fall and winter favorite in the Maroney house! It is really easy to whip up on a weeknight, but it tastes like it took you all day!
Here’s the ingredients that you will need…
1 large onion, 6 mushrooms, 3 cloves of garlic, 2 Tablespoons butter, 1 Tablespoon olive oil, 1 lb. chuck or stew meat beef, 1 cup flour, 1-2 Tablespoons paprika, 1 Tablespoon onion powder, 1 Tablespoon salt, 1 teaspoon pepper, 1/2 cup white wine, 1/2 cup beef broth, 1/2 cup heavy cream or whole milk, 1/4 cup sour cream, 2 Tablespoons Worcestershire Sauce, 2 Bay leaves.
Start off by cleaning your mushrooms. The best way to do it is to use a damp paper towel!
Slice up the mushrooms!
Slice up the onions…
And chop up that garlic!
Melt some butter and olive oil in your dutch oven (or a heavy bottomed pot)
Let them cook for about 4 minutes, only stirring a little, so that they can brown up nicely!
Nice and caramely.
Now remove them from the pot. You’re going to use this pot to cook the beef for the stroganoff too, and then you will combine them!
Now its time to mix up the spices and your flour.
After you’ve cut the beef into chunks, toss them in the flour mixture until they’re nice and coated.
Get your pan heated again and add a little more olive oil if needed. Shake off the excess flour before adding the chunks to the pan. The flour is going to help us thicken up the sauce, but you don’t want too much, because it will start to burn!
Cook on one side until nice and brown. Do not disturb, or it will not brown properly! Then flip them over and cook for another minute on the other side.
MMM, nice little brown bits on the bottom of the pan.
Pour in the wine (this will help you scrape up all those bits!)
Scrape up the bits while it is cooking.
Put the noodles into the boiling water while this is happening (make sure to add salt to the pot!) When they are cooked, drain and toss with some butter while they are still hot.
Now add the veggie mix back in along with the cream, beef broth, and worcestershire sauce. Man that is hard to spell. I guess it’s just worcester with shire on the end. I’ll have to remember that from now on.
Stir a little and add the bay leaf…
Add in the sour cream, and gently stir!
Finish stirring it up and serve over the hot buttered noodles. Add a little chopped parsley for a nice bright color and flavor!
Serve to a hungry husband and other starving beings around the house!
Here’s the printable!
- 1/2 lb. of egg noodles
- 1 lb. strip or chuck steak
- 5-6 baby bella mushrooms
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 large onion
- 3 cloves garlic
- 1 Tablespoon paprika
- 1 cup flour
- 1 Tablespoon onion powder
- 1/2 cup white wine
- 1/2 cup beef broth
- 1/2 cup heavy cream or whole milk
- 1/4 cup sour cream
- 3 Tablespoons Worcestershire Sauce
- 2 Bay leaves
- Salt and Pepper
- Slice onions and mushrooms and dice garlic.
- Heat butter and olive oil into a large heavy-bottomed pan.
- Add veggies to pan and saute until golden and soft. Remove when they are cooked.
- Cut beef into thin strips. Place in a bowl with the flour, paprika, onion powder, and salt and pepper.
- Toss the beef until it is coated in flour mixture.
- Add beef to the pan. Do not stir often, to allow coating to brown.
- While beef is browning, cook egg noodles in a pot of boiling, salted water. After draining, add a little butter to the hot noodles. This prevents them from sticking, and it tastes good 🙂
- Add the veggies back with the beef broth, heavy cream, Worcestershire Sauce, and Bay Leaves. Let simmer on low for a few minutes until it starts to thicken up.
- Add the sour cream. Taste and add more salt and pepper if needed.