A few years ago I was visiting with my friend Teresa. She told me how much she was looking forward to supper that night, because she had beef stroganoff simmering away in her oven. She said, “Oh this recipe is SO GOOD!” I asked for the recipe, and it is truly THE BEST!
This stroganoff is comforting and creamy and has the usual characters of mushrooms, hearty beef, and sour cream. But there are two surprising ingredients that really send it over the top. Can you guess what they are?
Surprise ingredient number one: Dijon mustard. I had never put mustard in stroganoff before, but it really adds so much flavor and depth.
And surprise ingredient number two: fresh dill. You really cannot skip the dill. It gives a light, fresh taste the is simply scrumptious.
Fall is here now, and the evenings are starting to get cool. It’s the perfect time of year to make this comforting, delicious stroganoff for the special people in your life. I know they’ll love it as much as my family!
- Here is the recipe with substitutions noted:
- 2 pounds stew meat
- Coarse salt and ground pepper
- 3 T canola oil
- 1 medium onion, thinly sliced
- 1 pound white mushrooms, sliced ½ inch thick
- 1 C water
- 1 T Dijon mustard
- 2 T beef bouillon
- ½ cup sour cream
- Chopped fresh dill, for garnish (I love using 1 T dill paste.Find in the produce section)
- Preheat oven to 250 degrees.
- Heat the canola oil in a Dutch oven over high heat for about one minute.
- Add onions and mushrooms and brown for about one minute.
- Remove from the pan.
- Return pan to high heat and brown the meat, about one minute per side.
- Return the onions and mushrooms to pan.
- Add the water, Dijon mustard, and beef bouillon.
- Bring mixture to a boil while stirring.
- Place in preheated oven and cook for 2-3 hours or until beef is very tender.
- Right before serving, stir in the sour cream.
- Season with salt and pepper, as desired.
- Serve immediately, garnished with chopped dill (or stir in a little of the dill paste).
- I serve over mashed potatoes.