This beef stroganoff recipe with stew meat is a family favorite. The sauce is very rich and creamy and is great served over egg noodles. It does take a little longer to make, but it is well worth it!
Ingredients
- vegetable oil: 2 Tbsp
- ½ pounds beef stew meat: 1 piece (cut into 1/2 inch pieces)
- bacon: 0.5 pound (cut into 1/4 inch pieces)
- onion: 0.5 piece (diced)
- strips celery: 3 piece (diced)
- seasoning salt: 2 Tbsp
- Worcestershire sauce: 0.25 cup
- beef broth: 3 cans (14 ounce cans)
- dry egg noodles: 1 pack (8 ounce pack)
- butter: 1 tsp
- mushrooms: 2 cans (4 ounce cans, sliced)
- cornstarch: 0.25 cup
- water: 0.33333 cup (cold)
- sour cream: 1 container (8 ounce container)
Metric Conversion
Stages of cooking
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In a large Dutch oven heat oil over high heat and brown cubed stew meat. Remove from pan. In the same pan, sauté bacon, onion, and celery until onions are translucent and bacon is fully cooked. Return browned stew meat to the pan.
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Stir in seasoning salt, Worcestershire sauce, and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
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Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
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In a skillet, melt butter over medium heat and sauté mushrooms for 3 to 4 minutes. Add mushrooms to meat mixture.
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Bring meat mixture to a boil. Mix together cornstarch and water, and stir into meat mixture; stirring constantly. Stir in sour cream until creamy serve over egg noodles.
