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Beef Stroganoff

This is my absolute favorite dish in the entire world. It’s phenomenal hot off the oven, and even better reheated after a few days in the fridge. If Hamburger Helper is your only experience with this Russian classic, please try the below. It takes a little longer, but we promise it will be worth the time.

Some notes from the kitchen:

  • Don’t be afraid of the MSG! It’s a flavor booster that’s going to help keep the sodium low in an already hearty dish.
  • Adding the noodles to the sauce is going to help finish cooking the noodles and help thicken the sauce. Don’t skip this step.
  • We don’t have pictures for this one, because it’s so good that we never remember!
Serves 6 adults, or 3 very hungry ones.


  • 2lb Beef Roast, cubed
  • 1Lg Yellow Onion, minced or brunoised
  • 1/2 bunch Italian Parsley, minced
  • 2lb Brown Mushrooms, cleaned and sliced
  • 2C Red Wine, Merlot
  • 6C Beef Stock, (we like the Knorr Beef Broth powder)
  • 1lb Sour Cream
  • 1/2C Flour
  • 12oz Egg Noodles, we like the No Yolk brand

Beef Seasoning (1T each)

  • Kosher Salt & Cracked Pepper
  • Garlic and Onion powders
  • Paprika
  • Dry Mustard powder
  • MSG
  • Worcestershire Sauce


  1. Cube the beef roast, and season using the above spices. Cover and refrigerate as desired, up to 24 hrs.
  2. In a heavy bottom dutch oven over medium heat, sear the beef, in batches. Remove from pan.
  3. Saute mushrooms in 2T of water. Finishing with beef tallow and/or butter. Details on water frying mushrooms
  4. Add onions to pan and cook until translucent.
  5. Deglaze pan with red wine. Once reduced by half, add beef stock.
  6. Return meat to pot and bring to a boil.
  7. Reduce to a simmer, and cover partially, using a wooden spoon to create a vent.
  8. Stir infrequently over the next hour.
  9. In a pot of heavily salted boiling water, begin cooking the egg noodles.
  10. Retrieve several ladles of beef broth from the dutch oven to a bowl; whisking together with the flour.
  11. Stir this paste into the dutch oven and increase heat.
  12. Add parsley and sour cream stirring well to incorporate.
  13. After 9 minutes, drain the egg noodles and add to the dutch oven.
  14. Fold noodles into sauce to prevent breaking the noodles or smashing the beef cubes.
  15. Remove from heat and allow to sit ~15 minutes uncovered to thicken. (For an even thicker sauce, use more flour in step 10)
  16. Serve with extra parsley and sour cream as desired.

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