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.
- 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
- white mushrooms, sliced thin
- 3 T cornstarch
- 8 oz. container sour cream
- wide egg noodles or gluten free noodles
- green veggie like broccoli (optional)
- Cut the beef into bite size 1 inch strips, and trim away any fat.
- 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.
- 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.
- 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.
- 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
- Mix in onions, then about 2/3 of the 8 oz. container of sour cream — you can adjust this as you prefer.
- 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.
- 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.
- You’ll likely have leftovers, which are delicious and keep very well!