Tender beef, earthy mushrooms, and savory onions are enveloped in a rich, velvety beef gravy. It is crowned with a dollop of sour cream. A sprinkle of paprika finishes it off.

FEATURED STANDOUTS

Beef Shoulder

This cut is specifically chosen for its deep, robust flavor that develops beautifully during slow cooking. When braised, the collagen within the shoulder breaks down. It transforms into gelatin. This transformation contributes to an incredibly tender texture and a rich, unctuous mouthfeel. Its inherent marbling ensures the meat remains moist and flavorful. This makes it perfect for a hearty stew like Stroganoff.

Yellow Onions

These versatile alliums form the aromatic foundation of the dish. When slowly caramelized, yellow onions release their natural sugars. This imparts a subtle sweetness and a complex depth of flavor. These flavors complement the richness of the beef. They also contribute to the overall savory aroma, creating an inviting and comforting scent as the dish simmers.

Portobello Mushrooms

These large, meaty mushrooms are a fantastic addition, providing an earthy, umami richness that elevates the entire dish. Their satisfyingly chewy texture mimics that of meat, adding another layer of substance and interest. As they cook, portobellos release their savory juices. These juices meld with the other ingredients. They deepen the overall flavor profile of the sauce.

Flour

A crucial thickening agent, flour is essential for achieving the desired luxurious consistency of the Stroganoff sauce. When incorporated into the hot fat, it creates a smooth, velvety roux. This roux beautifully coats the beef and vegetables. It ensures every bite is rich and satisfying. This thickening also helps to bind all the flavors together, creating a cohesive and indulgent dish.

Garlic

This pungent allium delivers a vibrant, aromatic kick. It cuts through the richness of the other ingredients. It brightens the overall flavor profile. When minced and sautéed, garlic releases its characteristic aroma. This aroma is instantly recognizable. It adds a layer of depth and complexity. It’s a foundational flavor in many savory dishes. Stroganoff benefits greatly from its sharp, yet nuanced, contribution.

Sour Cream

The quintessential finishing touch for any classic Stroganoff is sour cream. It adds a distinct tangy creaminess. This creaminess brilliantly balances the inherent richness of the stew. Stirred in at the very end, off the heat, it melts into the sauce. This process creates a smooth, luscious texture without curdling. Its acidity brightens the flavors. It prevents the dish from feeling too heavy. This leaves a refreshing aftertaste that makes you eager for the next spoonful.

TIPS & TRICKS FOR THE BEST STROGANOFF

Finish with sour cream, don’t cook it

To prevent the sour cream from curdling, stir it in at the very end. This will maintain its vibrant tang. Do this just before serving after removing the dish from the heat.

Cut the beef into bite-sized pieces

This ensures even cooking and makes the stroganoff easier to eat, allowing each piece to be perfectly tender.

Trim fat sparingly, if at all

A little fat contributes to the flavor and juiciness of the beef. Only remove large, excessive pieces of fat, leaving some to render and enhance the sauce.

Make the bread in the pot before the stew

If you’re serving with a crusty bread made in the same pot, prepare and bake the bread first. This keeps the bread fresh and warm. You can focus on the stew. The residual heat from the pot can help the stew cook more evenly.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Cutting Board

Chef Knife

Dutch Oven

Measuring Cups and Spoons

Wooden Spatula

SIMILAR INGREDIENTS TO

Braised Beef and Cabbage

Crispy Beef Milanesa w/ Jalapeno Gravy

Aleppo Pepper + Lime Crusted Beef w/ Chimichurri

ENJOY THIS RECIPE WITH

LEMON SUNFLOWER DRESSING

SOUTHWESTERN SHRIMP SALAD

CREAMY ALMOND BUTTER SWEET POTATOES

RECIPE

Beef Stroganoff Recipe

Yields: 6-8 servings

Prep time: 20 minutes

Cook time: 1 hour 30 minutes—–Ingredients

• 4 cups egg noodles, cooked
• 3 lbs beef shoulder, cubed
• 1 large yellow onion, diced
• 1 cup portobello mushrooms, sliced
• 8 cloves garlic, minced
• ½ cup all-purpose flour
• 2 tbsp black pepper
• 2 tbsp sea salt
• ¼ cup brown mustard
• 2 bay leaves
• ½ cup sour cream
• 2 tbsp unsalted butter
• 5 cups beef broth
• Vegetable oil, for searing

—–Instructions

1. Prepare the Beef: Season the cubed beef shoulder generously with sea salt and black pepper. Toss the seasoned beef with the flour until evenly coated.
2. Brown the Beef: Heat a splash of vegetable oil in a large Dutch oven over medium-high heat. Add the floured beef in a single layer and brown for 10 minutes, stirring occasionally, until all sides are well-caramelized. Remove beef and set aside.
3. Sauté Aromatics: To the same Dutch oven, add the diced yellow onion and sauté for 5 minutes, or until softened. Season with another pinch of salt and pepper.
4. Build the Sauce: Stir in the bay leaves, brown mustard, remaining flour, sliced mushrooms, and minced garlic. Cook for 1 minute, stirring constantly.
5. Simmer: Pour in the beef broth, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a boil, then reduce the heat to a simmer.
6. Tenderize: Return the browned beef to the Dutch oven. Cover and simmer for 1 hour, or until the beef is fork-tender.
7. Finish and Serve: Remove from heat and stir in the sour cream and butter until fully incorporated and melted. Serve hot over cooked egg noodles.

LET’S STAY CONNECTED