Beef Stroganoff with Stew Meat
Tender stew meat, browned mushrooms and creamy sour cream sauce make this slow-braised beef stroganoff perfect for wide egg noodles.
🍽 6 servings
⏱ Prep: 20 min
🔥 Cook: 120 min
⏰ Total: 140 min
📊 Medium
Ingredients
- 2 lb Beef stew meat
- 1.5 tsp Kosher salt
- 0.75 tsp Black pepper
- 2 tbsp All-purpose flour
- 2 tbsp Neutral oil
- 2 tbsp Unsalted butter
- 12 oz Cremini mushrooms, sliced
- 1 large Yellow onion, thinly sliced
- 4 cloves Garlic cloves, minced
- 1 tbsp Tomato paste
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 3 cups Beef broth
- 0.5 tsp Dried thyme
- 0.5 tsp Smoked paprika
- 0.75 cup Sour cream
- 12 oz Wide egg noodles
- Fresh parsley or dill, chopped, for serving
Instructions
- Season the beef stew meat with kosher salt and black pepper, then toss with all-purpose flour to coat.
- Heat neutral oil in a Dutch oven over medium-high heat. Brown the beef in batches — do not crowd the pot. Remove browned beef and set aside.
- Add butter to the Dutch oven. Add the sliced mushrooms and cook until well browned, about 6-8 minutes.
- Add the thinly sliced onion and cook about 5 minutes until softened.
- Add the minced garlic and tomato paste. Cook for 1 minute, stirring constantly.
- Stir in the Dijon mustard, Worcestershire sauce, beef broth, dried thyme, and smoked paprika. Scrape up any browned bits from the bottom of the pot.
- Return the browned beef (and any juices) to the pot. Bring to a gentle simmer.
- Partially cover and cook on low for 1.5-2 hours, until the beef is fork-tender. Stir occasionally.
- Cook the egg noodles separately according to package instructions. Drain and set aside.
- Remove the beef mixture from direct high heat. Temper the sour cream: stir several spoonfuls of hot gravy into the sour cream to warm it gradually.
- Gradually stir the tempered sour cream into the pot. Do NOT vigorously boil afterward — keep the heat low.
- Serve the beef stroganoff over egg noodles and finish with chopped parsley or dill.
Chef's Notes
Stew meat is usually cut from tougher beef muscles and benefits from low, moist cooking until connective tissue softens. The most important doneness cue is fork-tender beef. Storage: Refrigerate promptly in airtight containers for up to 3 days. Store leftover noodles separately from the sauce if possible. Reheating: Reheat the beef mixture gently over low heat to prevent the sour cream from curdling or splitting. Add a splash of beef broth if needed to loosen the sauce.