Beef Stroganoff
Recipe - Stillwater
Beef Stroganoff
Prep Time20 Minutes
Servings6
Cook Time20 Minutes
Ingredients
1/4 cup all-purpose flour
1 1/2 pounds chuck roast
2 tablespoons pure vegetable oil
1/2 cup chopped onion
1 tablespoon chopped garlic
1 container beef broth (32 ounce)
8 ounces sliced baby bella mushrooms
8 ounces extra wide egg noodles
1/2 teaspoon chopped fresh dill
1 cup sour cream
Directions
- Place flour in a recloseable food storage bag; season flour with salt and pepper as desired. Add beef to bag and seal. Shake bag to coat beef. Remove beef shaking off excess flour.
- In large skillet with cover, heat oil over medium-high heat. Add beef, onion and garlic. Sauté until beef is browned on all sides (about 3-5 minutes).
- Pour in wine and deglaze pan by scraping all bits off bottom of pan. Add in beef broth; bring to a boil. Reduce heat, cover and simmer 1½ - 2 hours or until beef is very tender.
- Stir in mushrooms, egg noodles and dill. Cook, uncovered, until noodles are tender (about 10-12 minutes), stirring frequently.
- Remove from heat and stir in sour cream. Salt and pepper to taste.
20 minutes
Prep Time
20 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Essential Everyday Flour, All-Purpose, 5 Pound
$2.50 was $2.99$0.50/lb
Essential Everyday Vegetable Oil, Pure, 24 Ounce
$3.39$0.14/oz
Produce Yellow Onions, 0.75 Pound
$1.49 avg/ea$1.99/lb
Fresh Bulk Garlic, 0.15 Pound
$1.05 avg/ea$6.99/lb
Swanson® 100% Natural Beef Broth, 32 Ounce
$3.49$0.11/oz
Creamette Egg Noodles, Extra Wide, 12 Ounce
$2.49 was $2.99$0.21/oz
Daisy Pure & Natural Sour Cream, 16 Ounce
$2.89 was $3.59$0.18/oz
Directions
- Place flour in a recloseable food storage bag; season flour with salt and pepper as desired. Add beef to bag and seal. Shake bag to coat beef. Remove beef shaking off excess flour.
- In large skillet with cover, heat oil over medium-high heat. Add beef, onion and garlic. Sauté until beef is browned on all sides (about 3-5 minutes).
- Pour in wine and deglaze pan by scraping all bits off bottom of pan. Add in beef broth; bring to a boil. Reduce heat, cover and simmer 1½ - 2 hours or until beef is very tender.
- Stir in mushrooms, egg noodles and dill. Cook, uncovered, until noodles are tender (about 10-12 minutes), stirring frequently.
- Remove from heat and stir in sour cream. Salt and pepper to taste.