Ingredients:
For the Beef Stroganoff:
– 2 lbs beef chuck roast, cut into 1-inch pieces
– Salt and pepper, to taste
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 8 oz mushrooms, sliced
– 4 cups beef broth
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– 1 bay leaf
For the Noodles:
– 12 oz egg noodles
For the Sauce:
– 1 cup sour cream
– 2 tablespoons all-purpose flour
– Fresh parsley, chopped (for garnish)
Directions:
1. Season the beef chuck pieces with salt and pepper. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the beef and sear until browned on all sides. Remove and set aside.
2. In the same pot, add the chopped onion and cook until softened, about 4 minutes. Add the minced garlic and cook for an additional minute.
3. Add the mushrooms and cook until they begin to release their moisture, about 3 minutes.
4. Pour in the beef broth, Worcestershire sauce, thyme, and bay leaf. Return the beef to the pot and bring to a boil. Reduce the heat, cover, and simmer for 1 to 1.5 hours, or until the beef is tender.
5. While the beef is cooking, prepare the egg noodles according to package instructions. Drain and set aside.
6. In a small bowl, whisk together the sour cream and flour. Stir this mixture into the pot, cooking for an additional 5-10 minutes until the sauce thickens.
7. Serve the beef stroganoff over the egg noodles and garnish with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 45 minutes
Servings: 6 servings | Kcal: 450 kcal per serving
