Recipe Background
They always say that "mother knows best," but sometimes it's hard to believe that based on some of the, well, rather interesting things she serves on our plate. But once she started dishing up the World's Best Beef Stroganoff, we trusted her with everything. You don't even know her, but you will believe her, too, when you taste the buttery egg noodles tangled with juicy stew meat and swimming in a creamy tomato sauce. Sounds pretty "mm, mm, good," right? It takes a little bit of time, but they also say those types of things are always worth the wait. So, listen to your mother (and us) and eat some of the World's Best Beef Stroganoff!
They always say that "mother knows best," but sometimes it's hard to believe that based on some of the, well, rather interesting things she serves on our plate. But once she started dishing up the World's Best Beef Stroganoff, we trusted her with everything. You don't even know her, but you will believe her, too, when you taste the buttery egg noodles tangled with juicy stew meat and swimming in a creamy tomato sauce. Sounds pretty "mm, mm, good," right? It takes a little bit of time, but they also say those types of things are always worth the wait. So, listen to your mother (and us) and eat some of the World's Best Beef Stroganoff!
Ingredients
For the stroganoff:
- 2 pounds stew meat or 1 chuck roast cut into cubes
- 1 teaspoon season-all
- 1 teaspoon plus one pinch kosher salt divided
- 1/4 teaspoon pepper
- 1 tablespoon olive oil plus more to taste
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 2 cups water
- 2 teaspoons beef bouillon cubes
- 10 ounces egg noodles
For the sauce:
- 2 cups sour cream
- 3 tablespoons flour
- 1-2 tablespoons tomato paste
- pepper to taste
Directions
- Pat the stew meat dry with a paper towel.
- Sprinkle the meat on all sides with the season-all, 1 teaspoon of the salt, and the pepper.
- Heat a sauté pan over medium heat.
- Add the olive oil to the hot pan and sear the edges of the seasoned stew meat, in batches.
- Transfer the seared meat to a plate.
- Drizzle more of the oil in the same skillet and add the onion, the garlic, and the pinch of salt, sautéing over medium heat until the onion is tender, about 3-5 minutes.
- Add the water and the beef bouillon cubes to the onion mixture, scraping the bottom with a whisk to get all the browned bits stuck to the bottom incorporated into the broth.
- Add the seared stew meat and its drippings to the beef bouillon mixture and bring to a boil.
- Lower the heat of the mixture to low and simmer until the internal temperature of the meat is 145 degrees F, about 2 hours.
- In a boiling pot of water, cook the egg noodles until al dente, according to the package instructions.
- In a bowl, mix the sour cream, the flour, the tomato paste, and the pepper in a bowl, whisking until smooth.
- Add a few spoonfuls of the beef bouillon mixture to the sour cream mixture, whisking to incorporate.
- Add the sour cream mixture to the meat mixture, whisking constantly until thoroughly combined and bringing the mixture to a low boil for about 5 minutes.
- Serve with the cooked egg noodles.
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