The Best Beef Stroganoff
Total time
Author: Annie
Recipe type: Main Dish, Pasta
Serves: 8 servings
- 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.
Recipe by The Gingham Apron at https://www.theginghamapron.com/best-beef-stroganoff/
3.5.3226