Ahh, beef stroganoff. My husband’s all-time favorite meal. My usual recipe calls for 2 cans of condensed soup, Lipton onion soup mix, and a crockpot but I’ve been wanting to try a “fancy” version. Spencer was definitely not excited about me messing with his favorite but he was a good sport (and licked his plate clean, thankyouverymuch).
It’s a simple recipe and I’ll definitely be making it again. I think it would be even better if it simmered for a couple hours so the meat could become even more tender but with hungry boys in the house, that just wasn’t happening today.
2 tablespoons olive oil
2 teaspoons salt, divided
2 tablespoons flour
1 1/2 pounds chuck roast, cut into bite sized pieces
12 ounces of white mushrooms, sliced
1 onion, diced
3 garlic cloves, minced
1/2 cup red wine
3 cups beef broth
1 (6-ounce) can tomato paste
1 cup sour cream
1 pound egg noodles, cooked and drained
Heat oil over medium heat in a large pot. Add 1 teaspoon salt to the flour. Dredge each piece of meat in flour and add to pan. Brown on all sides and remove using a slotted spoon. Set aside.
Add mushrooms, onion, and garlic. Saute until everything is soft, about 5 minutes. Add red wine and, using a wooden spoon, scrape the bits off the bottom of the pan. Allow to reduce for 2 to 3 minutes. Stir in beef broth and tomato paste and allow to come to a boil. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Stir in sour cream and parsley. Serve over egg noodles.