Beef Stroganoff

Easy Beef Stroganoff. This version packs more flavour than most traditional recipes. Smoked paprika and Dijon mustard provide some of that amped up piquant taste.

Easy Beef Stroganoff

Beef stroganoff was one of my early favourite dishes, when I was just learning to cook. I came form a very meat and potatoes kind of cooking family, so this was something completely different and flavourful to me. 

I confess that my early version was made using Lipton Onion Soup mix! The recipe may have come from the back of the box , if I recall correctly.

Mushrooms Onions and garlic in a saute pan.

Not exactly haute cuisine but to my 12 year old palate it tasted darn good. I’ve come a long way from those days but I still love the tender morsels of beef in that creamy, tangy sauce.

These days, I still think it is a delicious simple recipe but I now make it from scratch, with a couple of extra flavour kicks.

I like to use Chuck/Blade roast or thick cut steak but other cheap cuts will do, even stewing beef.

Complimentary flavours bring great savory taste to my Beef Stroganoff.

Many recipes I’ve seen online stick to the basic ingredients of beef, stock, onions and creme fraiche or sour cream. Some don’t even mention garlic!

Personally, I love the earthy taste of smoked paprika with beef. I even make a compound butter with smoked paprika and garlic for serving on top of grilled steak. That’s a delicious flavour combo.

Mushrooms Onions and Garlic.

I’ve used it again n this recipe for both flavour and colour. Tyme, dijon mustard and Worcestershire sauce are also very complimentary with beef. 

If you’ve tried our Worcestershire Butter Roast Beef recipe you’ll know how complimentary they are. If you haven’t, you should try that recipes soon as well.

Worcestershire Butter Roast Beef ready for the oven.

Worcestershire Butter Roast Beef.

All three of those ingredients along with garlic bring plenty of extra depth of flavour to the dish. 

In reality it is sort of a low effort meal as well. While some simmer the Beef Stroganoff on the stove, I prefer to finish it in the oven.

That method reduces the need to constantly monitor and stir it occasionally. It also means it won’t boil over or burn on the bottom of the pot if you forget it.

Easy Beef Stroganoff

I had this recipe in the oven in only about 20 minutes. After that, let the oven do it’s thing for the rest of the cooking time. 

It only takes an additional few minutes to boil the noodles while the sauce finishes in the oven. It’s still one of my favourite no fuss recipes for dinner, even when serving guests!

I hope you enjoy this tasty recipe soon for yourself. It may just make it into your regular meal rotation.

Easy Beef Stroganoff.

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Easy Beef Stroganoff

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Beef Stroganoff

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Easy Beef Stroganoff. This version packs more flavour than most traditional recipes. Smoked paprika and Dijon mustard provide some of that amped up piquant taste.

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Ingredients

• 2 lbs blade/chuck roast or steak 
• 2 tbsp olive oil
• Salt and pepper to season
• 4 cloves garlic chopped
• 1/2 large onion sliced
• 2 cups sliced mushrooms
• 2 tbsp butter
• 2 cups low sodium beef stock
• 1/2 cup red or white wine (optional, just add additional stock)
• 3 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 1 tbsp smoked paprika
• 1 /2 tsp dried thyme 
• 1 tsp cracked black pepper
• 1 cup sour cream ( Use up to 2 cups for a thicker richer sauce if you like.)
• Fresh parsley and/or chives for garnish
• 1/2 pound dry egg noodles

Instructions

1. Cut the beef into 1/4 inch strips. 
2. Place a large skillet or sauté pan over high heat and let it heat up for a couple of minutes. 
3. Add the olive oil for a few seconds and then add the beef strips.
4. Season the beef with salt and pepper.
5. Sauté over high heat until the beef begins to brown well.
6. Remove the beef to a Dutch oven or small roaster. 
7. Tun the heat down to medium and add the butter to the pan until it sizzles.
8. Add the garlic and onions into the sauté pan.
9. Sauté for a few minutes until the onions soften but do not brown.
10. Add the mushrooms and cook them down for about 3 minutes.
11. Add the onions mushrooms and garlic to the Dutch oven with the beef.
12. Add all of the remaining ingredients EXCEPT the sour cream to the dutch oven.
13. Stir well to combine all the ingredients.
14. Bring the mixture to a gentle boil, then cover and place in a 325 degree oven for about an hour or until the beef is almost tender. 
15. Add the sour cream and stir well. 
16. Return to the oven for another 20 or 30 minutes until the sauce begins to thicken nicely.
17. Cook the egg noodles in salted water for about 10 minutes or until tender.
18. Serve over the cooked egg noodles with a sprinkle of fresh parsley and/or chives.

Notes

I like to use Chuck/Blade roast or thick cut steak but other cheap cuts will do, even stewing beef.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 647Total Fat 41gSaturated Fat 17gUnsaturated Fat 24gCholesterol 169mgSodium 514mgCarbohydrates 22gFiber 4gSugar 6gProtein 44g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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