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World’s Best Beef Stroganoff Recipe

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4.1 from 15 reviews

This World’s Best Beef Stroganoff recipe features tender chunks of beef slow-simmered in a rich, creamy sour cream and tomato paste sauce, served over perfectly cooked egg noodles. The dish is deeply flavorful thanks to searing the meat and simmering it for two hours in a beef bouillon broth, then finishing with a luscious sour cream mixture that creates a velvety, comforting classic Russian-inspired meal perfect for family dinners.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Russian

Ingredients

Beef and Seasoning

  • 2 lb stew meat, or a chuck roast cut into cubes
  • 1 tsp season-all (seasoned salt)
  • 1 tsp kosher salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Vegetables and Aromatics

  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced

Broth and Noodles

  • 2 cups water
  • 2 tsp better than bouillon beef base
  • 10 oz egg noodles

Sauce

  • 2 cups sour cream
  • 3 tbsp flour
  • 1-2 tbsp tomato paste
  • pepper to taste

Instructions

  1. Prepare the meat: Pat the meat dry with a paper towel to remove excess moisture. If using a whole chuck roast, cut it into cubes, trimming off large pieces of fat but leaving some for flavor.
  2. Season the beef: Season all sides of the meat thoroughly with kosher salt, pepper, and season-all, tossing to coat evenly.
  3. Sear the meat: Heat a Dutch oven over medium heat and add olive oil. In batches, sear the meat on all sides, about one minute per side, without overcrowding the pot. Set the browned meat aside on a plate.
  4. Sauté aromatics: Lower the heat to medium-low, add more olive oil if needed, then add diced onion, minced garlic, and a pinch of salt. Sauté for 3 to 5 minutes until tender and fragrant.
  5. Deglaze and add broth: Pour in water and add beef bouillon base. Scrape the bottom of the pot with a whisk to release any browned bits for added flavor.
  6. Simmer the beef: Return the seared meat and any drippings to the pot. Bring to a boil, then reduce heat to low, cover with a tight lid, and simmer gently for 2 hours to tenderize the beef fully.
  7. Cook noodles: When the beef is nearly done, cook egg noodles in boiling water until al dente according to package instructions. Drain and set aside.
  8. Make the sauce: In a bowl, whisk together sour cream, flour, tomato paste, and pepper until smooth. Temper the mixture by whisking in a few spoonfuls of hot broth from the pot, then add it all back into the Dutch oven. Whisk continuously until combined, then bring to a low rolling boil for 5 minutes to thicken and cook out raw flour taste.
  9. Combine and serve: Turn off heat, stir in the cooked egg noodles into the sauce. The sauce will continue to thicken as it cools. Serve warm for a hearty, comforting meal.

Notes

  • Use better than bouillon beef base for deeper flavor, or substitute with beef broth but reduce added salt accordingly.
  • Searing the meat in batches without crowding ensures good browning and flavor development.
  • The simmering time of at least two hours is essential for tender, flavorful beef.
  • Whisking in hot broth before adding the sour cream mixture prevents curdling.
  • You can adjust tomato paste between 1 and 2 tablespoons based on desired tanginess and color.

Find it online: https://cheftinaskitchen.com/worlds-best-beef-stroganoff-recipe/