Well, I’m still working on my photos. I will get a better picture of this dish asap. Until then, just know that it tastes so much more AMAZING than this image is revealing. You will definitely want to try this one. On my next go round, I will tweak my recipe for the Instant Pot. This one was created in the dutch oven on a lazy Saturday. You know it’s one of my favorite ways to spend my Saturday, catching up on all of my house work while I have something filling the house with yummy smells in the kitchen. By the time dinner is ready, my house is cleaned and we are all ready to eat!
You can absolutely make this in a crock pot. That’s an easy way to enjoy this on a weeknight. The dish will turn out perfectly. You can set it cook for the 8 hour cycle. You will want to sear the meat prior to putting it in the crock pot and brown the onions while searing. You will also want to add the sour cream about in the last 20 minutes of cooking the dish in the crock pot.
To cook this one ‘faster’, I also buy stew meat. The meat is already cut for you and in smaller pieces. It will break down a bit quicker this way. If you buy a whole chuck roast, you can also cut the meat into 2 inch cubes for a similar affect.
Recipe highlights:
- Salt and pepper to taste. Start lighter on the salt as you will be adding beef paste to this one. The flavors will enhance while it cooks.
- You don’t have to brown the mushrooms before putting them in the dish. I like having them a little ‘crispy’, but it’s an optional step.
- Timing may vary with your oven. Watch the dish while it is cooking, if cooking on stove top. If the dish starts to look ‘dry’, simply add more water. I start with 3 cups of water, but will typically add more before the meat is at the consistency that we like.
Beef Stroganoff
Ingredients
- 1½ Lb Either Stew Beef or Chuck Roast If using chuck roast, cut into 2 inch cubes for faster cooking.
- 2 Tbsp Flour
- 1 tsp Pepper
- 1 tsp Salt
- 3 Tbsp Butter
- ½ Cup Onion chopped
- 2 Cups Mushrooms sliced
- 3 cloves Garlic finely chopped
- ½ Tbsp Beef Paste
- 1 Tbsp Worcestershire Sauce
- 1 Cup Sour Cream
- ½ Cup Dry Red Wine
Instructions
- Salt and pepper the beef and then dredge in flour.
- Melt butter in dutch oven over medium heat.
- Saute onions and mushrooms in butter for about 7 minutes. Until onions are slightly translucent.
- Add garlic and saute for 2-3 more minutes. Until the garlic becomes fragrant. Stirring frequently so that you do not burn the garlic.
- Turn heat to medium-high and add beef. Sear until browned.
- Deglaze the pan with the red wine.
- Add beef paste, Worcestershire sauce, and water and stir.
- Bring to boil then lower heat and simmer until beef is tender, about 3-4 hours.
- Add sour cream and cook for an additional 20 minutes.
Notes
- Salt and pepper to taste. You may want to add more pepper before finished. Be sure to taste before adding salt as the beef paste will add a very salty flavor.
- Add water as the dish cooks. You will want to spend time allowing the beef to break down. As the dish 'drys' add more water.
- Serve on egg noodles.
