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The Best Beef Stroganoff

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Serving Size 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

  • 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.