World's Best Beef Stroganoff

September 4, 2018

 

I should warn you.  This is the best beef stroganoff you will ever eat.  Tender chunks of beef, creamy seasoned sour cream sauce and egg noodles.  And if you make it you will instantly be addicted and want it all the time.

 

**This recipe has been updated (photos only) as of 9/2019.  I never thought it would get SO popular.  I hope everyone is enjoying as much as my family does!**

 

I'm totally guilty of this.  It's become one of those instinctual recipes that I've made so many times I just know the measurements by heart.  So as soon as fall comes around, it's beef stroganoff time!

 

Beef stroganoff is just one of those fall dinner's that you can't go wrong with.  It's so hearty and comforting.  I feel myself getting happier with each bite.  My kids love this one and can you blame them? Look at all that creamy sauce, it so just so luscious.  

 

 

My mom used to make beef stroganoff for us when my brother and I were kids and we still lived in Alaska. And while some of her food was kind of out there {buckwheat pancakes} her beef stroganoff was always really good.  When I asked her about it, she didn't remember how she made it back in the day, so we bounced ideas back and forth and came up with this recipe.  

 

The better than bouillon beef base that I use for this recipe has way more flavor than beef broth or beef cubes, it's much more concentrated and just makes everything better!  Since this recipe has started to pick up interest I thought I should mention just how important that step is, a few people have noted more sour cream taste (personally I love sour cream haha)  and my best advice is to stick to the recipe and use the better than beef base!  I linked it so you can see what it looks like but you can pick it up at your grocery store, if we had it in Palmer Alaska I'm sure anyone can find it!

 

 

This stroganoff is about 100x more amazing than I could have hoped for.  It challenges that childhood memory of the best beef stroganoff.  I dare say it, it wins.  I like to think of it as a new and improved version. My mom actually said this is the best beef stroganoff she has ever tasted.  

 

This recipe calls for beef stew meat.  Here's a fun fact and honestly I didn't put two and two together for years until I read it somewhere and when you hear it, you'll think "oh of course".  You can buy a chuck roast and cut it up into cubes and there's your beef stew meat.  That's all beef stew meat is, just precut for you.  

 

So if you find a smoking deal on chuck meat but you're not in the mood for a roast, this is just your ticket. But if you want to skip that step then you just need to grab a package of straight up beef stew meat. 

 

 

If you ever made beef stew or anything with stew meat and wondered why it was really tough or maybe not as tender as you hoped, here's what you do.  The trick to getting stew meat tender is to cook it low and slow.  All that fat spiraled throughout the meat needs time to, in lamens terms, melt.  

 

If you don't have that kind of time then don't worry, it will still taste fantastic.  You also need to sear the meat. I do the same thing for my pot roast before I put it in the crockpot, sear all sides and you'll be rewarded with extra flavor and tenderness because you are locking in the juices.  

 

 

So the longer you simmer, the more tender it will be.  If it starts to get low on broth, you can add some extra.

 

I think what makes this just so delectable is the sour cream sauce.  It's mixed together with tomato paste and the savory beef broth.  Decadent.  This is the ultimate fall dinner and I can't wait to make this on repeat as the weather continues to get cooler.

 

Check out all that creamy sauce.  Le drool.  Le yum.  Le comfort food.  {Somehow I turned French}.

 

I promise you won't be disappointed.  Give it a try and let me know what you think!  Bon appetit! 

 

*A few people have commented about it tasting a lot like sour cream.  I do need to point out beef stroganoff IS a sour cream based dish, so if you don't like sour cream it's probably not for you.  However, it shouldn't taste like just a straight bowl of sour cream, if so, something went wrong.  A few key steps to great stroganoff:

  1. Seasoning the meat generously - don't be shy with the seasoning, sometimes I just eyeball it especially if my piece of meat is a bit bigger

  2. Searing the meat prior to cooking - locks in all the juices!  Sear everything inch of the meat, it's worth the extra 2 minutes it takes

  3. Tomato paste is crucial and it has to be tomato paste because it's so condensed

 

This Beef Stroganoff is one of my most popular recipes; care to try out a few other popular ones?

Copycat Olive Garden Zuppa Toscana Soup

Lemon Basil Chicken Pasta

Perfect Homemade Pizza Dough

Famous Strawberry Margaritas

Honey Sesame Chicken

Pumpkin Cream Cheese Cinnamon Rolls

Shrimp Scampi

Simple and Healthy Asian Chicken Salad

Ingredients:

2 lb stew meat (or a chuck roast cut into cubes)

1 tsp season-all seasoning

1 tsp kosher salt

1/4 tsp pepper

1 tbsp olive oil

1/2 yellow onion, diced

2 garlic cloves, minced

2 c water

2 tsp better than bouillon beef base (see note below)

10 oz egg noodles

 

sauce

2 c sour cream

3 tbsp flour

1-2 tbsp tomato paste

pepper

 

Instructions:

  1. Pat the meat with a paper towel to remove excess moisture

  2. Sprinkle on the season-all, salt and pepper

  3. Heat a saute pan over medium heat

  4. **Add the olive oil and in batches, add the stew meat and sear the edges

  5. Set the seared meat aside on a plate

  6. Once all the meat is on the plate, drizzle a little more olive oil onto the pan

  7. Add the onion, garlic and a pinch of salt

  8. Sauté for 3-5 minutes on med/low heat

  9. Add in the water and beef bouillon base, scraping the bottom with a whisk to get all the bits stuck to the bottom, incorporated with the broth

  10. Add the stew meat and plate drippings back to the pan, bring to a boil then reduce the heat and cover

  11. Simmer on low for 2 hours

  12. Once the meat is done, cook the egg noodles in boiling water until al dente, no firmer to avoid mushy noodles - best to keep a watchful eye on them!

  13. Mix the sour cream, flour, tomato paste and pepper in a bowl, whisking until smooth

  14. Add a few spoonful of hot broth to the sour cream mixture, whisking it around to incorporate

  15. Add all of the sour cream mixture to the sauté pan with the meat and broth, whisking constantly until totally combined

  16. It may look lumpy for a bit but it will smooth out

  17. Add in the egg noodles

  18. Serve!

Enjoy -- tara

 

**This dish turns out SO MUCH better when you take the time to properly sear the meat in batches, you really want those bits of stuck on pieces to collect at the bottom of the pan because it gives the beef stroganoff so much flavor in the end with the sour cream

 

Better than Buillon - This is not the same as beef bouillon cubes, this is a concentrated beef paste made by the brand better than bouillon that is full of flavor unlike regular beef bouillon and I highly recommend not leaving this out to achieve the same results I get :) (not sponsored just a great product)

Products I used for this recipe:

I receive a small commission when you click and purchase an item I recommend, it doesn't change the price but it helps keep this blog going!  Thank you for your support!

 

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Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!

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