Ingredients for Award Winning Beef Stroganoff
- 1 1/2 lbs stewing beef, cut into 1/2-inch cubes
- 12 oz package fresh egg noodles
- 8 oz fresh mushrooms, sliced
- 1 large Spanish onion, finely diced
- 1 cup sour cream
- 1 1/2 cups beef bouillon
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh cracked pepper
- 1/4 cup all-purpose flour
- 4 tablespoons unsalted butter
- 1/2 cup dry red wine
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How to Make Award Winning Beef Stroganoff
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the sliced mushrooms and cook for another 8 minutes, until tender.
- In a large mixing bowl, whisk together the dissolved beef bouillon, sour cream, flour, minced garlic, parsley, salt, and pepper.
- Stir the sautéed onions and mushrooms into the sour cream mixture.
- In the same skillet, melt the remaining 2 tablespoons of butter. Add the beef cubes and cook until browned on all sides, about 5 minutes.
- Pour in the red wine, bring to a simmer, and cook for 15-20 minutes, or until the beef is tender.
- Add the cooked beef and wine mixture to the sour cream mixture and stir well to combine.
- Cook egg noodles according to package directions.
- Serve the beef stroganoff over the cooked noodles. Garnish with extra parsley and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
33g
Fat
111g
Carbs
17g
