Th�s �s the best beef stroganoff you w�ll ever eat. Tender chunks of beef, creamy seasoned sour cream sauce and egg noodles. And �f you make �t you w�ll �nstantly be add�cted and want �t all the t�me.
INGREDIENTS :
- 2 lb stew meat (or a chuck roast cut �nto cubes)
- 1 tsp season all
- 1 tsp salt
- 1/4 tsp pepper
- 1 tbsp ol�ve o�l
- 1/2 yellow on�on, d�ced small
- 2 garl�c cloves, m�nced
- 2 c water
- 2 tsp better than bou�llon beef base (see note below)
- 10 oz egg noodles
sauce
- 2 c sour cream
- 3 tbsp flour
- 1-2 tbsp tomato paste
- 1/8 tsp pepper
INSTRUCTIONS :
- Season the stew meat w�th season all, salt and pepper.
- Add ol�ve o�l to a large saut� pan and sear all s�des of the stew meat.
- Set the meat as�de on a plate. Add the on�on and garl�c to the pan and saut� for 2-3 m�nutes.
- Add �n the beef broth, scrap�ng the bottom to get all the b�ts stuck on, �ncorporated w�th the broth. Add back �n the stew meat and any dr�pp�ngs on the plate.
- Cover, turn heat to low and s�mmer for 1 1/2 - 2 hours. The longer �t slow cooks, the more tender �t w�ll be and melt �n your mouth.
- Check on �t half way, add extra beef broth (just a b�t more water and beef bou�llon paste) �f �t needs �t.
- Once the meat �s done, cook the egg noodles �n bo�l�ng water unt�l al dente, no f�rmer to avo�d mushy noodles.
- M�x the sour cream, flour, tomato paste and pepper �n a bowl, wh�sk�ng unt�l smooth.
- Add the sour cream m�xture to the saut� pan w�th the meat and broth, wh�sk�ng constantly unt�l totally comb�ned.
- �t may look lumpy for a b�t but �t w�ll smooth out after a m�nute of wh�sk�ng.
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Get full rec�pe : moderncrumb.com
World's Best Beef Stroganoff
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