“lighter” beef stroganoff — the ultimate comfort food

beef stroganoff!

beef stroganoff!

I became a huge fan of beef stroganoff after my friend Molly and I (who’s actually a vegetarian) cooked it for our dear friend Matt Mendoza on his birthday three years ago. We followed his mother’s recipe, and it is absolutely delicious.

I couldn’t actually find the recipe — it’s buried in my Oregon email, which I can’t seem to access anymore — so I went off memory and switched a few ingredients around.

This is a perfect meal for a stormy Sunday night, and it’s a total crowd pleaser. The longer you cook the beef, the better, so save this recipe for a time when you’re at home anyway.

servings

 

6

prep:cook time

 

3 hours

ingredients

 

  • 2 lbs. top round or chuck roast beef
  • 32 oz. beef broth
  • beef bouillon (about 1 1/2 t)
  • 1 yellow onion
  • 3 garlic cloves
  • salt and pepper
  • butter
  • white mushrooms, sliced thin
  • 3 T cornstarch
  • 8 oz. container sour cream
  • wide egg noodles or gluten free noodles
  • green veggie like broccoli (optional)

instructions

 

  1. Cut the beef into bite size 1 inch strips, and trim away any fat.
  2. Melt 2 T butter in a large skillet. Add the beef and brown on all sides, about 10 minutes. Add salt and pepper as you cook.
  3. One the beef is browned, pour the entire container of beef broth so that the meat is completely covered. Bring the broth to a boil, then reduce to a simmer and cover. Cook the meat for about 2 hours — the more tender, the better. Make sure the broth continues to simmer the entire time. I’m cooking with a stove that I’m not quite used to, and it got too cold at one point, which set me back by about a half hour.
  4. When the beef has about twenty minutes left, cut the yellow onion into thin slices. Melt 1/2 T butter in a pan and add onion and minced garlic cloves. Sauté until slightly brown and set aside.
  5. Once the beef has been cooking for 2 hours, add small amounts of beef bouillon gradually until it gives the broth a rich texture. I used about 2 t this time, but that amount will vary. Boil water for pasta
  6. Mix in onions, then about 2/3 of the 8 oz. container of sour cream — you can adjust this as you prefer.
  7. At this point, if you like mushrooms, sauté them in a little olive oil. You can also steam a green veggie like broccoli to add some color to your plate. Cook pasta in boiling water until al dente. You can also serve it with rice.
  8. You want the stroganoff to be thick enough to cling to the noodles — mix a couple heaping spoonfuls of cornstarch with just enough cold water to dissolve it in a mug or cup. Pour the white liquid into the pan and stir it in. The cornstarch can be a bit deceiving…give it a couple minutes of stirring before adding additional cornstarch to thicken it.
  9. You’ll likely have leftovers, which are delicious and keep very well!
yummy ingredients!

yummy ingredients!

browned beef ready for broth

browned beef ready for broth

sautéed onions

sautéed onions

sautéed mushrooms — I hate mushrooms, so we cooked them separately. But, you can add them earlier in the process.

sautéed mushrooms — I hate mushrooms, so we cooked them separately. But, you can add them earlier in the process.

the color you want to aim for after adding the sour cream

the color you want to aim for after adding the sour cream

tender bite size pieces of beef

tender bite size pieces of beef

serve the stroganoff in a shallow bowl and consider adding a green veggie for some color, additional nutrients, and difference in texture.

serve the stroganoff in a shallow bowl and consider adding a green veggie for some color, additional nutrients, and difference in texture.

cheers krista

 

brass blossom

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