Description
This World’s Best Beef Stroganoff recipe features tender, slow-simmered beef in a rich, creamy sauce made with sour cream and tomato paste, served over perfectly cooked egg noodles. The stew meat is first seared to lock in flavor, then simmered for two hours to develop deep, comforting flavors. The sauce is thickened with flour and enriched with a hint of tomato paste, making this classic Russian-inspired dish a hearty and satisfying meal perfect for family dinners.
Ingredients
Beef and Seasoning
- 2 lb stew meat, or a chuck roast cut into cubes
- 1 tsp season-all (seasoned salt)
- 1 tsp kosher salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Vegetables and Aromatics
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
Liquids and Broth Base
- 2 cups water
- 2 tsp Better Than Bouillon beef base
Other
- 10 oz egg noodles
- 2 cups sour cream
- 3 tbsp flour
- 1-2 tbsp tomato paste
- Pepper to taste
Instructions
- Prepare the Meat: Pat the stew meat dry with paper towels to remove excess moisture. If starting with a whole chuck roast, cut it into cubes and trim off large pieces of fat, leaving some for flavor.
- Season the Meat: Toss the meat cubes with season-all, kosher salt, and pepper to evenly coat all sides.
- Sear the Meat: Heat a Dutch oven or heavy pot over medium heat and add olive oil. In batches, sear the meat cubes without crowding, cooking about one minute per side until browned. Remove the meat and set aside on a plate.
- Sauté Aromatics: Reduce the heat to medium-low, add additional olive oil if needed. Add diced onions, minced garlic, and a pinch of salt, cooking for 3 to 5 minutes until softened and fragrant.
- Deglaze the Pot: Pour in the water and add the beef bouillon base. Use a whisk to scrape up the browned bits from the bottom of the pot to incorporate all the flavors.
- Simmer the Beef: Return the seared meat and any juices on the plate back into the pot. Bring to a boil, then reduce heat to low and cover with a tight-fitting lid. Let it simmer gently for 2 hours to tenderize the beef and develop flavor.
- Cook the Noodles: About 10 minutes before the beef is done, cook egg noodles in boiling salted water according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a bowl, whisk together sour cream, flour, tomato paste, and a dash of pepper until smooth. Slowly whisk in a few spoonfuls of the hot broth from the pot to temper the sour cream mixture, then add it all back into the pot. Stir to combine—it may look lumpy but will smooth out upon cooking.
- Thicken the Sauce: Bring the mixture to a low rolling boil and cook for 5 minutes to cook out the raw flour taste and thicken the sauce.
- Combine and Serve: Turn off the heat and stir the cooked egg noodles into the sauce. The sauce will continue to thicken as it cools. Serve hot and enjoy a comforting, rich beef stroganoff.
Notes
- Using stew meat or chuck roast cut into cubes ensures the beef becomes tender during slow simmering.
- The Better Than Bouillon beef base adds concentrated umami flavor to the broth; adjust beef base amount for desired richness.
- Tempering the sour cream mixture with hot broth prevents curdling when added to the pot.
- Simmering the beef for at least 2 hours is essential for tender, flavorful results.
- If preferred, mushrooms can be added in step 4 alongside onions for added earthiness.
- Prep Time: 20 minutes
- Cook Time: 2 hours 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
