My goodness! I totally forgot how much I love Beef Stroganoff! My apartment smells divine! I opted for a more traditional recipe this time. Served with some Beef Pirozhkis. As always, it’s not traditional because I love tinkering with recipes too much.
3 lb Chuck Roast; cubed
¼ cup Dijon Mustard
¼ cup Vinegar
2 Tablespoons Worcestershire Sauce
1 teaspoon Garlic Powder
½ teaspoon Smoked Paprika
½ teaspoon Onion Powder
Salt and Pepper to taste
—
1 large Onion; chopped
3 cups Mushrooms; sliced
4 cloves Garlic; minced
1 teaspoon Dill Weed
½ teaspoon Smoked Paprika
½ teaspoon Garlic Powder
Salt and Pepper to taste
¼ cup White Wine (optional)
1 Tablespoon Beef Bouillon
4 cups Water
—
16 ounces Egg Noodles
⅔ cup Sour Cream
- In a large bowl, combine the cubed beef, mustard, vinegar, Worcestershire Sauce, garlic powder, smoked paprika, onion powder, salt and pepper. Cover and chill for 4 hours to overnight. (This is critical with leaner roasts, or the beef will be tough).
- Heat a large skillet over medium-high heat and sear the beef. Do NOT drain the drippings! Add in the onion, mushroom and garlic, then sauté until the vegetables are tender. Add the seasonings, wine, bouillon and water. Mix thoroughly and bring to a boil, then reduce heat and cover, simmering for 2 hours.
- After 1 ½ hours, bring a large pot of liberally salted water to a boil. Add the egg noodles and cook until almost al dente; about 8 minutes. Drain and add it as well as the sour cream to the beef mixture and allow to simmer, uncovered, for the remainder of the 2 hours. (If the gravy isn’t thick enough to your liking, whisk together 1 tablespoon Cornstarch and 2 Tablespoons water in a small bowl. Add the slurry to the skillet and stir until thickened.)
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 