Beef Stroganoff

Started out on a whim at the grocery store when I saw the beef stew meat…got a little over complicated and fussy in the process. But it turned out excellent!


  • 2 lbs beef stew meat
  • 2 cups beef stock
  • 1 cup sliced mushrooms
  • 1 medium onion, chopped
  • 1 lb egg noodles
  • 2 cups sour cream
  • 1 tablespoon honey Dijon mustard
  • Salt & pepper to season (be careful, if using a beef base/bouillon cube to make stock, go easy on the salt)
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 2 tablespoons flour

Add sliced mushrooms to a small sauce pan. Heat on medium high heat until mushrooms start releasing their liquid. Add beef stock to this mixture and let simmer.

Heat vegetable oil in a deep saute pan. Sear meat until deep brown on as many sides as possible. Remove from heat and place in mixing bowl. Add mustard, salt, and pepper while meat is still hot for maximum absorption.

Saute onions, add more oil if necessary. Once onions are soft and translucent, deglaze the pan with a little sherry. Add meat and stock back to saute pan. Bring to a boil, lower heat, cover and let simmer (the liquid should reduce at least halfway) for about 30 minutes.

Heat up butter in small sauce pan, when butter has melted, add flour, constantly stirring. This is better known as roux and will thicken the sauce. Whisk this into the stroganoff mixture. Add sour cream and cooked noodles.


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