A favorite among the family is this stew meat-based beef stroganoff recipe. The sauce tastes fantastic when paired with egg noodles since it is so thick and creamy. While the preparation time is little longer, it is really worth it!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs |
| Servings: | 6 |
Ingredients
- 2 tablespoons vegetable oil
- 1 ½ pounds beef stew meat, cut into 1/2-inch pieces
- ½ pound bacon, cut into 1/4-inch pieces
- ½ onion, diced
- 3 strips celery, diced
- 2 tablespoons seasoning salt
- ¼ cup Worcestershire sauce
- 3 (14 ounce) cans beef broth
- 1 (8 ounce) package dry egg noodles
- 1 teaspoon butter
- 2 (4 ounce) cans sliced mushrooms
- ¼ cup cornstarch
- ⅓ cup cold water
- 1 (8 ounce) container sour cream
Instructions
- In a large Dutch oven heat oil over high heat and brown cubed stew meat. Remove from pan. In the same pan, sauté bacon, onion, and celery until onions are translucent and bacon is fully cooked. Return browned stew meat to the pan.
- Stir in seasoning salt, Worcestershire sauce, and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
- Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet, melt butter over medium heat and sauté mushrooms for 3 to 4 minutes. Add mushrooms to meat mixture.
- Bring meat mixture to a boil. Mix together cornstarch and water, and stir into meat mixture; stirring constantly. Stir in sour cream until creamy serve over egg noodles.
Nutrition Facts
| Calories | 775 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 147 mg |
| Dietary Fiber | 2 g |
| Protein | 34 g |
| Saturated Fat | 21 g |
| Sodium | 2247 mg |
| Sugars | 3 g |
| Fat | 55 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe turned out quite well. I will certainly make it again.
It was great we loved it and so easy to make. I didn’t take a picture I will make it again soon
This was a hit with my family! The only things I did different was using real mushrooms, portobellos, cause I needed to use them up, and used no bacon, as it was all in the freezer. Oops. I will definitely use this again. Very filling!
Great flavor but the meat was tough. I will make it with a better cut of beef next time.
Very tasty. Just a few changes. Skipped oil and sautéed onions and celery in bacon grease. Used 2Tabls butter to brown beef. Used ricotta instead of sour cream. It was delicious
Yes, I used Sirloin steak for the meat. I also used rice instead of noodles. Less filling and taste great. Incredible.
Very good! Made exactly as written except no seasoned salt, just salt, pepper and Worcestershire Sauce.
I didn’t care for the flavor of the Tabasco sauce in it. Other than that tender beef.
Used 2 c. unsalted broth and 2 c. regular. Seemed like too much liquid. Coated meat in 1/4 c flour before starting and then after cooking an hour and a half I added 2 T cornstarch, then another after adding the sour cream, as it still was a bit thin. Afraid of it being too salty, I only added 1/2 tsp. seasoned salt initially, then we added to taste after the fact. I am guessing the way I did the broth maybe 2 tsp would be about right. Definitely use fresh mushrooms! I also added 1/2 tsp minced garlic and used only 2 pc. bacon. Both my husband and son liked this, and they are somewhat picky, so I guess this is a keeper. I will maybe use less broth and more cornstarch next time to see if I can thicken it up. Since we have extra “liquid” and not much meat left over, I will make it go further by subbing some ground beef and maybe serve over rice, just to change it up a bit. I like idea of cooking bacon separately so you can drain off grease- then use less to cook onion and celery in.
Super good!
Didn’t add seasoning salt the second time around – much better!
It’s very runny, but delicious.
Way too salty
I didn’t have any bacon, didn’t add season salt, and I put plain Greek yogurt instead of sour cream. Yum!
This turn out but but I didn’t use as much season salt and it was still to salty. i also add about 1/4 cup of red wine. will make it again.
love it when we make it though i wld omit the bacon dowsnt really add anything
I love reading the reviews and taking great ideas from them. This is a meal that stands alone. JMVHO, but I wouldn’t change anything.
I’ve made this recipe several times, always with ground beef, which shortens the cooking time significantly and makes it into a great weekday dinner. Also, PLEASE, PLEASE DO NOT use the stated amount of seasoning salt, as other reviewers have mentioned! Only salt to taste. Otherwise, a good dish that’s good for leftovers, too.
I love this recipe and use it all the time. I substitute onion powder and celery salt for the veggies and leave out the mushrooms. I also flour the stew meat before browning so I don’t need cornstarch. Thank you for this one!
i skipped the celery, the seasoning, and the bacon. I wanted a basic beef stroganoff. Also you can use any noodles you want-to save money. This is a good first time recipe for me. thanks. way better than box stuff.
this is wonderful!!