With succulent beef cooked over the course of several hours, our recipe for Beef Stroganoff is savory and delicious. You don’t have to be an expert cook to create this wonderful recipe that originated in tsarist Russia when you use our easy-to-follow recipe.
Beef Stroganoff is one of those classic comfort food recipes. The meat is savory and tender, cooked to perfection over the course of several hours. The sauce is made from sour cream and a variety of herbs and seasonings. The final product is filling, delicious, and ticks all the right boxes for a recipe that makes you feel at home.
Beef Stroganoff is a recipe with Russian origins that usually include perfectly cooked chunks of beef served in a sour cream sauce. Food historians say that the dish was invented by French cooks working for the Stroganov family in the 1800s, but it is likely that the cooks merely tweaked existing Russian recipes, refining it for the upscale palates of the aristocratic family.
Beef Stroganoff Recipe
With delicious, tender beef in creamy, tangy sauce atop a bed of egg noodles, our recipe for Beef Stroganoff takes some time, but we think that you’ll agree that it is worth the wait. Generally, the meat and sauce is served over a bed of pasta, but if you don’t care for pasta, you can serve Beef Stroganoff over rice instead.
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Spatula or Wire Whisk
- 2 pounds Stew Meat or a chuck roast cut into cubes and trimmed of excess fat
- 1 teaspoon Seasoned Salt
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- 1 tbsp Cooking Oil
- 1 teaspoon Onion Powder
- 1 teaspoon MInced Garlic
- 2 cups Water
- 2 teaspoon Beef Bouillon Powder
- 10 ounces Egg Noodles
- 2 cups Sour Cream
- 3 tbsp Flour
- 2 tbsp Tomato Paste
Remove the meat from packaging and pat it dry with a paper towel. Season the meat with the seasoning salt as well as the salt and pepper, turning the pieces to ensure that all sides have a sprinkling of the seasoning.
Heat the cooking oil in a large skillet over medium heat and saute the meat, searing it all over to brown it. You don’t want to cook it completely, you just want to brown the meat. Be sure to allow at least an inch between the pieces of meat so that they will brown well. You may need to work in batches to make sure that all the meat has enough space in the skillet to be browned.
Set the browned meat onto a plate and add a bit more cooking oil to the frying pan, turning the heat down a little. Add the garlic and a pinch of salt and cook them together for about 60 seconds until the garlic is golden brown and fragrant.
Add the water and the beef bouillon, scraping the pan with a spatula or a wire whisk to get the small bits of cooked matter off of the bottom of the pan. This adds additional flavor to the broth.
Add the meat and the drippings from the plate back to the skillet. Bring the liquid to a boil and reduce the heat to a simmer. Put a tightly fitted lid on the pan, simmering the mixture for about 2 hours. Alternately, you can put all the meat, broth, and seasonings in a slow cooker and cook it on low for 6 hours or on high for 4 hours. When the meat is done, it will be tender and fragrant.
Cook the noodles in a pot according to package instructions. Do not overcook the noodles, or they will end up mushy. You want the pasta al dente for this recipe. Drain the noodles and set them aside.
Stir together the sour cream, flour, tomato paste, and pepper in a bowl. You may need to use a whisk or a fork to combine it all well.
Take a few spoonfuls of the hot broth and add it to the sour cream mixture, stirring it well to combine the ingredients. Add the sour cream mixture to the pan with the meat and broth mixture, whisking it to combine it. It may be slightly lumpy.
Serve the beef stroganoff by spooning a helping of noodles on to a plate and ladle the meat and sauce over the noodles.
After communism came to Russia and tsarist Russia was no more, the recipe made its way to China where it became popular. Prior to and during the World War 2 era, Chinese and Russian immigrants brought their recipes for Beef Stroganoff to the United States. After World War 2 this recipe made its way throughout the United States and became very popular in the 1950s.
Our recipe can be made in a single skillet, other than the pot used for cooking the noodles. If you are home for a couple of hours during the day, this is a great option. However, for those of us who live busy lives and are seldom home all day, we also include the option for cooking the beef stroganoff sauce in a slow cooker. You can come home from work to the fragrance of the fully cooked beef, and all you will have to do is to prepare the noodles and stir the remaining sauce ingredients into the slow cooker.
Keyword Beef Stroganoff, Dinner Recipe, Recipe
Key Ingredients: Cream Cheese