Beef Stroganoff
Tender slow-cooked beef in a rich savory sauce.
6
·
2 Hours
6
2 Hours
Ingredients
2 lb stew meat 2 tbsp flour 2 cups mirepoix 3 cloves of garlic 1 cup baby bella mushrooms 4 cups beef broth 1 bag of egg noodles 1 tbsp Worcestershire sauce 1 tbsp dijon mustard 4 tbsp olive oil Salt, pepper, thyme, & paprika
Notes
The Dutch oven does the hard work here! Ensure the meat is fork-tender before adding noodles.
Directions
Preheat dutch oven with olive oil on medium high heat. Dredge stew meat in flour. Add stew meat to hot dutch oven and sear 2-3 minutes each side. Remove meat to plate. Sauté onion, garlic, and mushrooms in olive oil until tender. Stir in salt, pepper, thyme, & paprika. Add Worcestershire, Dijon, and beef broth. Add stew meat back into pot. Cover and bake at 325°F (163°C) for 1 hour 45 minutes to 2 hours. Stir in cooked egg noodles and heat through before serving.
Lex’s Kitchen
