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Delicious Beef Stroganoff

Delicious Beef Stroganoff with caramelized onions, need I say more?
Print Recipe
beef stroganoff roasted vegetables
Prep Time:45 minutes
Cook Time:2 hours 30 minutes
Total Time:3 hours 15 minutes

Ingredients

  • 2 tbsp butter
  • 2 tbsp bacon grease
  • 1 onion, yellow Chopped
  • 2 garlic cloves Minced
  • 2 tsp rosemary, fresh Leaves stripped from stem and chopped about 2–3 sprigs
  • 3 tsp thyme, fresh Leaves stripped from stem and chopped about 2–3 sprigs
  • 1 tsp kosher salt
  • 1/2 tsp pepper, freshly ground
  • 2 tbsp vegetable oil
  • 1 1/2 pouds london broil Sliced into strips
  • 1/2 cup red wine
  • 3-4 cup beef stock
  • 2 tbsp butter
  • 1 pound cremini mushrooms Sliced
  • 2/3 cup sour cream

Roux

  • 3 tbsp butter
  • 3 tbsp all purpose flour

Instructions

  • Melt butter and bacon grease in a large dutch oven over medium heat, add chopped onions and sauté until golden brown and caramelized. Approximately 30 minutes.
  • While onions are cooking slice and season beef, set aside.
  • Once onions are caramelized add herbs, salt and pepper. Sauté until fragrant.
  • Remove onion and herb mixture from pot and set aside.
  • Add vegetable oil to pot over medium high heat. Add beef strips to pot in a single layer until nicely browned on each side. Work in small batches until finished.
  • Remove beef from pot and deglaze pot with red wine scrape all browned bits on bottom of pan.
  • Add the onion mixture and beef back to the pan. Pour in enough beef stock to cover all ingredients. Cover with a lid and transfer to a 300°F oven for 1 hour, or simmer gently on the stovetop for up to 2 hours, until the beef is tender. Check for tenderness after 1 hour if using the oven, or continue simmering on the stovetop as needed.
  • Once beef is tender, slice mushrooms and sauté with butter in a separate pan. The mushrooms should be tender and golden brown.
  • Add mushrooms to pot with beef and onions.
  • In the pan you cooked the mushrooms make the roux. Melt the butter and add flour mixing continuously for a few minutes to cook the flour.
  • Take 1/2 cup of the cooking liquid from the pot and slowly add to roux while mixing. Add mixture to pot stirring constantly until sauce has thickened. Bring sauce and beef to a boil then lower heat to simmer gently.
  • Turn off heat and add sour cream to the sauce when it is no longer boiling. Mix until completely incorporated.
  • Seas to taste and served over buttered noodles or your starch of choice.
Servings: 6 people
Author: Christy Kaiser