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.

I’m submitting this to Presto Pasta Nights which is an awesome weekly round up of pasta dishes from all over the internet. This week’s is posted by A Scientist in the Kitchen.

Beef Stroganoff

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
parsley (optional)
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.

ShareTweet