Hey there, fellow foodies and welcome to Eating Plebian! Today, I’m sharing my favorite beef stroganoff recipe, perfect for a cozy, cold-weather meal. This dish is incredibly flexible, allowing you to use a variety of beef cuts like ribeye, round steak, or chuck roast. My version includes delicious upgrades with fresh herbs like dill and thyme to elevate the flavor. The recipe is designed to be simple and approachable, taking you through each step, from searing the beef to creating the perfect roux to thicken the rich, saucy gravy. I’ll also show you how to cook wide egg noodles to serve alongside this hearty, comforting dish. This is a great alternative to your usual pasta dinner, and I’ve even included tips on heat management and seasoning to ensure your stroganoff turns out perfectly. So, for a rich and satisfying meal that will save you money on takeout, join me and let’s get cooking!
Special Equipment:
Whisk, wide saucier or skillet, stock pot for pasta
Ingredients:
- 1 lb ribeye steak (round steak or cubed chuck roast can also be used)
- 4 ounces of sliced mushrooms
- Half an onion
- 2 cups of beef broth
- 3 tablespoons of all-purpose flour
- 1/2 cup of sour cream
- 3 tablespoons of butter
- 1 tablespoon of dill weed
- 1 teaspoon of thyme
- 8 ounces (half a package) of wide egg noodles
- 1-2 Tbsp Cooking oil
- Salt and pepper
- Optional: 1/4 cup of white or red wine for deglazing
Directions:
Prepare the Beef: Slice the beef into short strips, trimming off excess fat. Season the beef generously with salt and pepper.
Cook the Beef: Heat the cooking oil in a large pan (a saucier is recommended). Sear the beef in batches to build up flavor on the bottom of the pan (the “fond”). The beef doesn’t need to be fully cooked at this point since it will finish cooking in the gravy later. Once seared, remove the beef and set it aside.
Make the Roux: In a small saucepan, melt 3 tablespoons of butter. Whisk in 3 tablespoons of all-purpose flour to create a roux. Cook the roux for a few minutes until it reaches the “roux blonde” stage, which will prevent a floury or mealy texture. It should be done when it smells nutty and begins to brown around the edges. Remove the roux from the heat and set it aside.
Deglaze and Cook Vegetables: If using wine, pour about 1/4 cup into the large pan to deglaze, scraping the fond from the bottom. You can also use a splash of beef broth for this step. Add the sliced onions and mushrooms to the pan and let them cook, allowing the mushrooms to soak up the moisture.
Create the Gravy Base: Add the dill and thyme to the pan. Pour in the 2 cups of beef broth and bring the mixture back to a boil.
Cook Noodles: While the gravy base is heating up, add the wide egg noodles to 4 quarts of boiling salted water. Cook them for about 10 minutes.
Thicken the Gravy: Once the beef broth mixture is boiling, add the cooked beef back into the pan. Then, whisk in most of the roux, leaving a little in case you need to thicken it more later. The liquid needs to be boiling for the roux to work effectively. Stir until it thickens.
Finish and Serve: Once the noodles are done, drain them and toss with a little olive oil to prevent sticking. Just before serving, turn the heat down on the gravy and stir in the 1/2 cup of sour cream. This will make the dish even richer and bring out the flavors of the herbs. Place the noodles in a bowl and top with the finished beef stroganoff.
This recipe makes a generous amount of gravy. Enjoy!
