Delicious Beef Stroganoff

This slow cook method is worth the time! Caramelized Onions take this rich sauce with tender beef and mushrooms to a new level of Yum. Serve over buttered noodles, steamed rice, or whatever you want.

Prep Time20

Cook Time40

Slow Cook2

Total Time3

Course: Main Course

Cuisine: American, Russian

Keyword: Beef, comfort food, Mushroom, Rich, Slow Cook

Servings:

Calories: 455kcal

Author: Christy

Equipment

1 Martha by Martha Stewart 7 QT Enameled Cast Iron Dutch Oven w/Lid - Cobblestone Enameled cast iron is perfect
1 Pressure Cooker Any Multi-cooker with a pressure cooking option.

Ingredients

2 tbsp Butter I like salted but unsalted works, just check seasoning while cooking.
2 tbsp Bacon Grease if you would rather use olvie oil go for it.
1 Large Yellow Onion, Chopped
4 Clove Garlic, chopped Fresh is best, jarred is ok too.
3 tsp Fresh Rosemary 3 or 4 sprigs, leaves stripped and chopped
3 tsp Fresh Thyme
1 tsp Kosher Salt I just use a good sized pinch
1/2 tsp Pepper, Fresh Ground
2 tbsp Vegetable Oil
1 ½ pounds London Broil, thinly sliced against the grain season with salt & pepper
1/2 cup Red Wine Pick a wine you want to drink with dinner
3-4 cup Beef Stock boxed or homemade
2 tbsp Butter
1 pound Cremini Mushrooms, Sliced

Roux, for thickening the sauce before serving.

3 tbsp Butter
3 tbsp AP Flour

To finish

2/3 cup Sour Cream Room temp mixes in easily

Instructions

Melt Butter & bacon grease in large Dutch oven over medium/low heat, add chopped onions and sauté until browned and caramelized. Approximately 30 minutes
2 tbsp Butter, 1 Large Yellow Onion, Chopped
Slice and season beef, set aside
1 ½ pounds London Broil, thinly sliced against the grain
Once onions are caramelized add herbs, salt and pepper. Sauté until fragrant.
4 Clove Garlic, chopped, 3 tsp Fresh Rosemary, 1 tsp Kosher Salt, 3 tsp Fresh Thyme, 1/2 tsp Pepper, Fresh Ground
Remove onions, herbs and garlic from pot and set aside
Add vegetable oil to pot and sear beef strips in batches until nicely browned all over.
2 tbsp Vegetable Oil
Remove beef from pot and deglaze pot with red wine, scrape all browned bits on bottom of the pot to incorporate into wine.
1/2 cup Red Wine
Add onion mixture and beef back to the pan. Pour enough beef broth to cover all ingredients. Place lid on pot on simmer at low for at least 2 hours or until beef is tender. Placing the pot in the oven at 300℉ works great as well and only takes 1 hour.
3-4 cup Beef Stock
Once beef is tender, slice mushrooms and sauté with butter in separate pan. The mushrooms should be tender and golden brown.
2 tbsp Butter, 1 pound Cremini Mushrooms, Sliced
Add mushrooms to pot with beef and onions
In the same pan melt butter and add flour to make a roux. Cook mixture for a few minutes to cook the flour.
3 tbsp Butter, 3 tbsp AP Flour
Take 1/2 cup of cooking liquid and slowly mix into roux to loosen mixture, add mixture into pot stirring constantly until roux disappears and sauce has thickened. Bring sauce and beef to a gentle boil then lower heat to simmer.
Turn off the heat and add sour cream to the sauce when it is no longer boliling. Stir until completly incorporated.
2/3 cup Sour Cream
Season to tasted and serve over buttered noodles or steamed rice. Brown rice is a yummy healthy choice.

Nutrition