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Classic Beef Stroganoff

Tender beef, earthy mushrooms, and savory onions are enveloped in a rich, velvety beef gravy, crowned with a dollop of sour cream and a sprinkle of paprika.
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Ingredients Method

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

Method
 

  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.