Classic Beef Stroganoff
Beef stroganoff is one of my all time favorite classic comfort dishes! This dish brings back wonderful memories because it was the first meal that I made in the first home that my husband and I purchased. Actually, that is when this recipe was born! There I was, surrounded by an abundance of unpacked boxes one evening, feeling a bit overwhelmed as a young wife, and new homeowner; my husband and I were both craving a home cooked meal, since moving tends to come with eating out. I hadn't been to the grocery store much but as I started looking through a box labeled "pantry," I found a can of cream of mushroom, a bag of egg noodles, olive oil, some seasonings, and we had an onion along with a few pounds of ground beef in the refrigerator so I thought, "hmmm, I'll give beef stroganoff a try!" Now, I have modified this recipe a bit since the first time I made it, but every time I take a bite of this creamy comfort dish I am transported to time in history when our home was full of unpacked boxes and our hearts were full of excitement for our future in our new home.
Equipment
- 1 Large cast iron skillet pan - Make sure the skillet pan that you use has a lid. You can also make this recipe in a dutch oven.
- 1 Large Wooden Spoon
- 1 Large Cutting Knife
- 1 Cutting board
- 1 Whisk
- 1 Microplane or Garlic press
Ingredients
- 1 lb Ground Beef
- 2 tbsp Olive Oil - extra virgin
- 1 10.5 oz can Cream of Mushroom
- 3 cups Beef Bone Broth
- 1/2 Yellow Onion - chopped
- 4 Fresh Garlic Cloves - minced
- 1/4 cup Dry Red Wine - cabernet sauvignon or merlot
- 1/2 tbsp Salt
- 1 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 2 tbsp Sour Cream - generous table spoons
- 4 cups Extra Wide Egg Noodles - uncooked
- Parmesan Cheese - optional garnish
- Parsley (Chopped) - optional garnish
Instructions
- Pre-heat your large skillet pan to medium heat and pour 2 tbsps of extra virgin olive oil into the skillet.
- While the skillet is pre-heating, finely chop 1/2 yellow onion and mince 4 garlic cloves. Add the chopped onion and minced garlic to the skillet to begin sweating out the onions and garlic together.
- Add 1 pound of ground beef to the pre-heated skillet to brown.
- Season beef with 1/2 tbsp salt while browning in the skillet.
- Continue cooking the beef over medium-low heat.
- Pour in 1/4 cup dry red wine of choice to the skillet. This will smell amazing!
- Once the beef is fully cooked, whisk in a 10.5oz can of cream of mushroom, and 3 cups of beef broth until everthing is evenly combined.
- Then whisk in 2 very generous tbsps of sour cream until evenly combined.
- Reduce burner to low heat.
- Now add 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1 tsp black pepper. Stir in seasonings until they are fully combined in the stroganoff sauce.
- Finally stir in 4 cups of uncooked extra wide egg noodles to the stroganoff sauce.
- Put the skillet lid on the pan and let the stroganoff simmer for 30 minuets. Stir frequently to prevent any noodles from sticking to the bottom of the skillet while cooking.
- Once the egg noodles are fully cooked this beef stroganoff is ready to be enjoyed!
Notes
If you want to add a little extra love to this dish, I suggest garnishing it with shaved parmesan cheese, and finely chopped fresh parsley or dried parsley. So delish!