Beef Stroganoff | How to Make Beef Stroganoff | Easy Dinner Recipe

There’s nothing like this creamy, warm Stroganoff on a chilly fall evening. This is one of my family’s favorite comfort foods!
INGREDIENTS:
3lbs of Beef Stew Chunks
1 bag of egg noodles
8oz sour cream
32oz beef stock
1 yellow onion, diced
3 tbs Worcestershire sauce
Cooking oil
1-2 tbs of flour
Salt
pepper
Garlic powder
Onion powder
Oregano
2 dried bay leaves
RECIPE NOTES:
- Temper beef for at least 30 minutes. You never want to cook meat that is straight out of the fridge, your end result will be tougher and less juicy.
- Season beef GENEROUSLY then dust w/ AP flour.
- Sear beef in a large pot over medium high heat. About 2 minutes per side or just until meat is browned on both sides.
- Remove beef from pot and sauté onions until translucent.
- Add beef back to the pot along with beef stock. Stir and gently scrape the bottom of the pot to help release those browned bits. Season broth generously and add in Worcestershire sauce.
- Bring to a boil then reduce heat and simmer for 2 and a half hours. Taste your broth for seasoning about half way through and adjust accordingly if needed.
- In the last 30 minutes of beef simmering, bring a pot of water to a boil to cook your egg noodles. Under boil the noodles by a minute or 2.
- Add noodles and 1/2 of the sour cream to your beef stew mixture and simmer for an additional 15 minutes.
- After 15 minutes, turn off the heat and add the remaining sour cream and a little extra black pepper. Stir then serve.
Enjoy!!
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