The Best Beef Stroganoff
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish, Pasta
Serves: 8 servings
Ingredients
  • 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)
Instructions
  1. Preheat oven to 250 degrees.
  2. Heat the canola oil in a Dutch oven over high heat for about one minute.
  3. Add onions and mushrooms and brown for about one minute.
  4. Remove from the pan.
  5. Return pan to high heat and brown the meat, about one minute per side.
  6. Return the onions and mushrooms to pan.
  7. Add the water, Dijon mustard, and beef bouillon.
  8. Bring mixture to a boil while stirring.
  9. Place in preheated oven and cook for 2-3 hours or until beef is very tender.
  10. Right before serving, stir in the sour cream.
  11. Season with salt and pepper, as desired.
  12. Serve immediately, garnished with chopped dill (or stir in a little of the dill paste).
  13. I serve over mashed potatoes.
Recipe by The Gingham Apron at https://www.theginghamapron.com/best-beef-stroganoff/