Katie Lee's Beef Stroganoff

Delicious savory beef chuck cooked in a Dutch oven until tender, with sweet, deep flavors of cognac, onions, mushrooms, and a creamy sauce. Served with egg noodles.

Photo by pamela
Adapted from rachaelraymag.com

PREP TIME

15

minutes

TOTAL TIME

150

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

150

minutes

SERVINGS

8

servings

Adapted from rachaelraymag.com

Ingredients

  • 1/4

    teaspoon garlic powder

  • 2

    pounds chuck roast, cut into 1-inch cubes

  • 1/3

    cup plus 3 tablespoons flour

  • 2

    tablespoons canola oil

  • 1

    large yellow onion, sliced

  • 1/4

    cup cognac or dry sherry

  • 3

    cups low-sodium beef stock

  • 1/2

    tablespoon butter

  • 1

    8 ounce package cremini mushrooms, sliced

  • 1/2

    cup sour cream

  • 1

    pound freshly cooked egg noodles, buttered and seasoned

  • 3

    tablespoons fresh chives, chopped

Directions

In a large bowl, mix the garlic powder with 1 1/2 teaspoon salt and 1/4 teaspoon pepper. Pat the beef dry with paper towels and toss to coat in the garlic powder mixture. Add 1/3 cup flour and toss again. In a Dutch oven, heat the oil over medium- high. Working in batches, add the beef in a single layer, spacing 1/2 inch apart, and cook, turning, until browned on all sides, about 5 minutes per batch. Transfer to a plate. Reduce the heat to medium and add the onion. Cook, stirring often, until the onion starts to soften, about 2 minutes. Add the cognac and cook, scraping up any browned bits on the bottom of the pot, about 1 minute. Return the meat to the pot and add the stock. Bring to a simmer and reduce the heat to low. Cover and simmer, stirring occasionally, until the beef is almost tender, about 1 1/2 hours. Transfer 1 cup stock from the pot to a small bowl. Add the remaining 3 tablespoons flour and whisk until smooth. Add the mixture back to the pot. In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Add the mushrooms to the beef mixture. Simmer until the meat is tender, about 30 minutes longer. Stir in the sour cream; season. Place the egg noodles in a serving dish; top with the beef mixture. Garnish with the chives.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: