Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch pieces
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 cups beef broth
- 1 cup sour cream
- 2 teaspoons Dijon mustard
- 1 tablespoon Worcestershire sauce (optional for extra flavor)
- 1 tablespoon all-purpose flour (optional for thickening)
- 1 package (12 oz) egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Beef:
- Start by seasoning the beef chuck roast pieces with salt and pepper to taste. Make sure to evenly coat all the pieces for a balanced flavor.
- Sear the Beef:
- Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium-high heat.
- Once the oil is hot, add the beef to the skillet in batches, ensuring not to overcrowd the pan.
- Sear the beef for about 5-7 minutes, turning occasionally until the pieces are browned on all sides. This helps lock in the juices and adds flavor.
- Remove the beef from the skillet and set it aside on a plate.
- Cook the Aromatics:
- In the same skillet, reduce the heat to medium and add the chopped onion.
- Cook the onion for about 3-4 minutes until it becomes translucent and softened.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Sauté the Mushrooms:
- Add the sliced mushrooms to the skillet with the onions and garlic.
- Stir and cook for about 5 minutes, allowing the mushrooms to release their moisture and brown slightly.
- Deglaze and Add Broth:
- Once the mushrooms are browned, return the seared beef to the skillet.
- Pour in the beef broth, stirring well to scrape up any browned bits from the bottom of the skillet (this enhances the flavor).
- Reduce the heat to low and let the mixture simmer for about 45-60 minutes, allowing the beef to tenderize.
- Prepare the Creamy Sauce:
- In a small bowl, whisk together the sour cream, Dijon mustard, and Worcestershire sauce (if using).
- Once the beef is tender, stir the sour cream mixture into the skillet, ensuring it blends smoothly.
- Simmer for an additional 10 minutes on low heat. If you prefer a thicker sauce, you can whisk 1 tablespoon of flour with 2 tablespoons of water and stir it into the skillet during this step.
- Cook the Egg Noodles:
- While the Stroganoff simmers, bring a large pot of salted water to a boil.
- Add the egg noodles and cook according to the package instructions (typically 7-9 minutes), until al dente.
- Drain the noodles and set them aside.
- Assemble and Serve:
- Serve the rustic Beef Stroganoff over a bed of warm, cooked egg noodles.
- Garnish with freshly chopped parsley for a burst of color and freshness.
- Enjoy this hearty, comforting dish!