Beef Stroganoff
Recipe GLPRed25f1ed0940fb
A rich, tender beef stew braised low and slow in red wine and beef stock, then finished with creamy sour cream sauce and served over egg noodles. This Eastern European classic features fork-tender beef chunks, earthy mushrooms, and aromatic fresh herbs.
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Ingredients
Beef chuck roast (2–3 pounds), cut into 2-inch cubes
Montreal steak seasoning
2 tablespoons Neutral cooking oil
2 cups Red wine
2 sprigs Fresh rosemary sprigs
3 sprigs Fresh thyme sprigs
3 leaves Bay leaves
2 cups Beef stock
⅓ cup Roasted garlic cloves
1 cup Button mushrooms, sliced
1 medium Medium onion, diced
½ cup Heavy cream
Salt and freshly ground black pepper to taste
1 tablespoon Fresh dill, chopped
16 ounces Wide egg noodles
½ cup Sour cream, optional
Directions
Preheat your oven to 350°F. Season the beef chuck cubes generously all over with Montreal steak seasoning.
Heat 2 tablespoons of neutral oil in a large Dutch oven over high heat. Working in batches if necessary, brown the seasoned beef cubes on all sides, stirring frequently to develop a deep color without burning. This should take about 8–10 minutes total.
Pour in the red wine and scrape the bottom of the pot with a wooden spoon to loosen all browned bits. Tie the rosemary and thyme sprigs together with kitchen twine to form a bundle. Add the herb bundle, bay leaves, and roasted garlic cloves to the pot.
Pour in the beef stock until the meat is approximately three-quarters covered by liquid. Cover the Dutch oven with a lid and transfer to the preheated oven. Braise for about 3 hours, or until the meat is very tender and easily falls apart when pressed with a fork.
Remove the pot from the oven and let the meat cool to room temperature in the braising liquid. Once cooled, carefully transfer the cooked beef to a container and refrigerate overnight. Strain the braising liquid through a fine-mesh strainer, pressing the roasted garlic through to incorporate it into the liquid. Discard the herb bundle and bay leaves. Refrigerate the strained braising liquid overnight, uncovered, so the fat can solidify on top.
Cook the egg noodles according to package directions, then drain and set aside.
Heat the remaining 1 teaspoon of neutral oil in a large sauté pan over medium-high heat. Add the sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until they develop some color and release their moisture.
Cut about 1 pound of the braised beef into bite-sized chunks and add to the pan with the mushrooms. Stir in the diced onion and cook until the beef is warmed through and the onions begin to soften, about 3–4 minutes.
Pour in 1 cup of the reserved braising liquid and bring to a simmer. Cook for 1 minute, then remove from heat.
Stir in the heavy cream and season with salt and freshly ground black pepper to taste. Allow the sauce to cool slightly off the heat, then stir in the chopped fresh dill.
Serve the stroganoff over the cooked egg noodles, topped with a dollop of sour cream and a sprig of fresh dill if desired.
