Beef Stroganoff
Hello hello hello!
It’s my first post in two months! Things have been busy over here... In November we welcomed our third and final kiddo, a girl! Her sex was a surprise and I was confident we’d be adding another boy to the mix. But our daughter Noa Violet burst in the world and as corny as it sounds, we absolutely can’t imagine our family looking any other way. We adore her. She sleeps, eats, and coos all day long. Life is so good. We were blessed by a meal train for the first month of her life and I was able to take some time off from cooking. It was soooo lovely to not have to cook and clean, but the second I started chopping onions and sautéing veggies I felt at peace. I just really, really, really love to cook.
If you think you would make it through this post without seeing a baby picture… well, you’d be crazy.
Here’s our Noa girl (thanks jen fox photography!)
Okay okay okay. Now let’s get to the other yummy part of this post…
Beef stroganoff is a favorite over here. My husband Sam loves it, and declares it one of his “favorite meals” that I make. He says this for quite a few things though, so maybe don’t trust his enthusiasm? Ha! We don’t do mushrooms over here which I know is nuts considering I’m a food blogger in the Pacific Northwest, but they’re just not my jam. This is a cozy classic made with sautéed onions, dijon mustard, a splash of your favorite wine and green peas at the end to add a little oomph. I add a bit more broth and sauce than your average stroganoff recipe because we find the pasta really soaks up the sauce. Nobody wants dry stroganoff, right? I hope you enjoy my take on this dish! And thank you as always for being here.
BEEF STROGANOFF
INGREDIENTS:
- 3 T butter
- 1 T olive oil
- 1-1.5 lbs stew meat or diced chuck roast
- salt and pepper
- 1 medium white or yellow onion, diced
- 2 large cloves garlic, minced
- 1 T flour
- 1.5 t dijon mustard
- 1/2 cup red wine Cabernet is my favorite to use! But truly use whatever you like to drink
- 1 T Worcestershire sauce
- 2 cups beef broth
- shake of cayenne pepper
- 2/3 cups sour cream
- 1/2-2/3 cup frozen peas
- shake of dried parsley
- additional salt and pepper to taste
- 1 package egg noodles
DIRECTIONS:
Note: I often make this in my Instant Pot. Steps 1-4 should happen on “Saute” mode. Once you’re ready to cook your meat, cook on high pressure mode for 15 minutes. Then natural release for at least 5 minutes.
1.) Add 1T olive oil to dutch oven or large sauce pan, and place over medium-high heat.
Heavily salt and pepper stew meat and place seasoned-side down on pan. Sear until browned then flip. Salt and pepper opposite side and cook until browned.
2.) Add butter to pan along with minced garlic and diced onion. Sauté until garlic is fragrant and onions are translucent, about 4 minutes.
3.) Sprinkle flour over top of onions and stir to combine with pan juices. Slowly pour in 1/2 cup of wine, stirring constantly and lifting any burnt bits off bottom of pan. Stir until there are no lumps of flour left.
4.) Add in 1.5 t dijon mustard, 1 T Worcestershire sauce, 2 cups beef broth, and a shake of cayenne.
5.) Cover pan with lid and reduce heat to low. Cook for one hour or until meat is totally tender. 15 minutes before finishing stroganoff, cook noodles to package directions.
6.) Combine 2/3 cups sour cream and frozen peas to stroganoff mixture. Add dried parsley, and additional salt and pepper if necessary. Warm through.
7.) Combine noodles and sauce and mix for a minute or two. Let them become friends in the pan before you dive in.
