stew meat stroganoff recipe

Written ByJenny Smyth Posted on
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The Best stew meat stroganoff recipe

I’ve been making this stew meat stroganoff recipe for years, and it’s always a hit with my family. My kids love it when I serve it with a side of egg noodles, and my husband appreciates how easy it is to make on a weeknight. I’ve served this dish at family gatherings and potlucks, and everyone always asks for the recipe.

The best part about this recipe is that it’s so versatile – you can make it in a slow cooker or on the stovetop, and it’s perfect for a quick dinner or a special occasion. Plus, it’s relatively healthy compared to some other comfort food recipes. The beef is tender and flavorful, and the sauce is rich and savory without being too heavy.

I’ve also found that this recipe makes great leftovers, which is perfect for meal prep or when you have a busy week ahead. This recipe originated in Russia, where it was known as beef stroganoff. The name ‘stroganoff’ comes from Count Pavel Stroganov, a Russian aristocrat who was known for his love of fine food and drink.

The dish was popularized in the United States in the early 20th century, where it became a staple of American cuisine. Today, you can find variations of this recipe all over the world, but the classic version remains a beloved favorite. The key to making a great stew meat stroganoff is to use high-quality ingredients.

I like to use grass-fed beef for its rich flavor and tender texture. I also use fresh vegetables like onions and bell peppers, which add a burst of color and flavor to the dish. And of course, you can’t go wrong with a good quality beef broth – I like to use low-sodium broth so I can control the seasoning.

One of the things I love about this recipe is that it’s so easy to customize. If you’re not a fan of mushrooms, you can leave them out or substitute them with something else. And if you want to make the dish more substantial, you can add some cooked rice or pasta to round out the meal.

Stew Meat Stroganoff

4.7 from 977 votes

A hearty and comforting dish featuring tender stew meat in a rich, creamy sauce. Served over egg noodles, this stroganoff is perfect for a cozy dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Stroganoff

2 lbs stew meat
1 large onion
2 cloves garlic
2 cups beef broth
1 cup sour cream
1 cup mushrooms
2 tbsp flour
1 tbsp paprika
1 tbsp olive oil
salt and pepper to taste

For the Egg Noodles

8 oz egg noodles
2 cups water
1 tsp salt

👨‍🍳Directions

1Heat olive oil in a large skillet over medium-high heat.
2Add stew meat, season with salt and pepper.
3Cook until browned on all sides, about 5-7 minutes.
4Remove meat from skillet and set aside.
5In the same skillet, add onions and garlic.
6Cook over medium heat until softened and translucent, about 3-5 minutes.
7Stir in paprika and flour, cooking for an additional 1 minute.
8Gradually pour in beef broth, stirring continuously to combine with the flour mixture.
9Bring to a simmer and let it cook for 5 minutes, until the sauce begins to thicken.
10Return the stew meat to the skillet.
11Add mushrooms and stir to combine.
12Reduce heat to low, cover, and let it simmer for 20 minutes, until the meat is tender and the sauce has thickened.
13If the sauce becomes too thick, thin it out with a bit of water.
14While the stroganoff is simmering, cook the egg noodles.
15Bring water to a boil in a saucepan.
16Add salt and egg noodles, cook until al dente, about 8-10 minutes.
17Drain and set aside.
18Stir in sour cream to the stroganoff.
19Cook over low heat for an additional 2-3 minutes, until the sauce is creamy and well combined.
20Do not let it boil.
21Serve the stew meat stroganoff over egg noodles.
22Garnish with fresh parsley if desired.
23Enjoy immediately while hot.

🔧Equipment

Large skillet
Saucepan
Wooden spoon
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 105mg🧂Sodium: 800mg🌾Total Carbs: 25g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 25g

📝Notes

Tips: For a richer flavor, use beef broth from a high-quality source. You can also add a splash of red wine to the sauce for added depth.

I love serving stew meat stroganoff at family gatherings because everyone always enjoys it so much.

And one of my favorite things about this recipe is that it reheats beautifully – just thaw out any frozen leftovers and reheat them in the microwave or oven until hot and bubbly.

One idea I like to try when reheating leftovers is adding some fresh herbs like parsley or thyme on top – they add such a bright flavor to an otherwise comforting dish.

❓ Frequently Asked Questions About Stew Meat Stroganoff

Q1: What type of beef should I use for this recipe?

A1: You can use any type of beef you like for this recipe – chuck roast, round roast, or even ground beef will work well. Just be sure to cut it into bite-sized pieces so it cooks evenly.

Q2: Can I make this recipe in a slow cooker?

A2: Yes, you can make this recipe in a slow cooker! Simply brown the beef in a skillet before adding it to the slow cooker with the remaining ingredients.

Q3: How do I store leftovers?

A3: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

Q4: Can I make this recipe vegetarian?

A4: Yes, you can make this recipe vegetarian by substituting the beef with extra mushrooms or tofu.

Q5: What’s the best way to serve this dish?

A5: This dish is best served over egg noodles or rice – but feel free to get creative with your serving options!

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