Beef Stroganoff

Recipe - Southdale

Beef Stroganoff

Prep Time20 Minutes

Servings6

Cook Time20 Minutes

Ingredients

1/4 cup all-purpose flour

1 1/2 pounds chuck roast

2 tablespoons pure vegetable oil

1/2 cup chopped onion

1 tablespoon chopped garlic

1 container beef broth (32 ounce)

8 ounces sliced baby bella mushrooms

8 ounces extra wide egg noodles

1/2 teaspoon chopped fresh dill

1 cup sour cream

Directions

Place flour in a recloseable food storage bag; season flour with salt and pepper as desired. Add beef to bag and seal. Shake bag to coat beef. Remove beef shaking off excess flour.
In large skillet with cover, heat oil over medium-high heat. Add beef, onion and garlic. Sauté until beef is browned on all sides (about 3-5 minutes).
Pour in wine and deglaze pan by scraping all bits off bottom of pan. Add in beef broth; bring to a boil. Reduce heat, cover and simmer 1½ - 2 hours or until beef is very tender.
Stir in mushrooms, egg noodles and dill. Cook, uncovered, until noodles are tender (about 10-12 minutes), stirring frequently.
Remove from heat and stir in sour cream. Salt and pepper to taste.

20 minutes

Prep Time

20 minutes

Cook Time

Servings

Directions

Place flour in a recloseable food storage bag; season flour with salt and pepper as desired. Add beef to bag and seal. Shake bag to coat beef. Remove beef shaking off excess flour.
In large skillet with cover, heat oil over medium-high heat. Add beef, onion and garlic. Sauté until beef is browned on all sides (about 3-5 minutes).
Pour in wine and deglaze pan by scraping all bits off bottom of pan. Add in beef broth; bring to a boil. Reduce heat, cover and simmer 1½ - 2 hours or until beef is very tender.
Stir in mushrooms, egg noodles and dill. Cook, uncovered, until noodles are tender (about 10-12 minutes), stirring frequently.
Remove from heat and stir in sour cream. Salt and pepper to taste.