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