Tender strips of beef swimming in a rich and savory gravy and served over a bed of buttery noodles or polenta, this classic dish is simple, nourishing, and the essence of comfort food. You can make it stovetop or in the crock pot making it the perfect meal for a busy weeknight or to serve your friends.
The first “fancy” dinner I ever made as a new bride was Beef Stroganoff. My new in-laws were coming over to our teeny little apartment and I needed something to make for them that I could be proud of. My sweet man’s parents did a great job of affirming that new bride once upon a time, and they still do.
Start by thinly slicing a medium onion and chopping a teaspoon of garlic. Next, cut about 2 lbs. of round steak or a chuck roast into 1/2″ strips, cutting off most, but not all of the fat (flavor).
Using a pie plate with a cup of flour (you may need more) flavored with 1 tsp. salt and 1/2 tsp. pepper, roll the strips of steak, a few at a time, around in the flour until well coated.
Begin to heat a large skillet (I love my cast iron for this). Add 2 T. butter to the hot pan and sauté the onion until tender adding in the garlic toward the end. Remove the onions and garlic, adding 2 T. of butter at a time, begin browning the beef browning in batches so you don’t overcrowd the pan. You’re not trying to cook it thoroughly at this point, just to get a nice sear on the outside, adding more butter as needed.
When all of the meat is beautifully browned, add the onions and garlic back in as well as 4 cups of beef broth and bring it all to a boil stirring up the browned bits of meat.
Next you can either add in a can of cream of chicken soup or you can make a similar version of your own* (instructions at the bottom of this post).
If you like mushrooms, here is where you add in 1-2 cups of sliced mushrooms. Some of my group doesn’t so if I’m using them, I add them in to half of the sauce toward the end.
Now, here’s where you have more options for cooking. You can either put the whole thing in the crock pot on low and let it simmer all day (at least 6 hours), or if it’s early afternoon, you can put the lid on it and tuck it in the stove at 300 degrees for at least 3 hours. You can even keep it on the stovetop on low for a few hours if you’d like. Whichever, but you want plenty of time for it to simmer somewhere to get all that beef super tender.
And even more options–two of us in this house love this served over polenta. We also like Orzo pasta. Others prefer egg noodles, which I’m sure is much more classic. I usually make both. Gotta keep ’em all happy…
Just before serving, stir in 1 cup of sour cream, salt and pepper the sauce to taste, and let the whole thing heat back through.
There it is. A family favorite or a fancy dinner. One way or two, I bet you’re gonna love it!
*To make your own cream soup base, use a separate saucepan and melt 2 T. butter and to it add 1 T. flour, 1/2 tsp. poultry seasoning, and salt and pepper to taste. Whisk together to make a roux. When thickened, add 1/2 c. chicken broth and whisk until thickened. Then, add 1/2 c. milk and again whisk until thickened. Add this mixture to the beef broth mixture above.
- 2 lbs. round steak or chuck roast
- 1 medium onion
- Several Tablespoons of butter
- 1 garlic clove (1 tsp. chopped)
- 1 c. flour
- 1 tsp. salt
- ½ tsp. pepper
- 4 cups beef broth
- 1 c. Sour cream
- 1-2 c. mushrooms (optional)
- Rice, egg noodles, or polenta
- Cream of chicken soup substitute ingredients:
- 3 T. butter
- 1 T. flour
- ½ tsp. poultry seasoning
- salt and pepper to taste
- ½ c. chicken broth
- ½ c. milk
- Slice one onion.
- Mince one garlic clove.
- Slice the beef into ½" strips, cutting of most of the fat.
- Season the flour with salt and pepper.
- Dredge the steak slices in the flour.
- Heat a skillet to good and hot, adding a couple Tablespoons of butter. Sauté the onion until translucent. Add in the garlic and let it cook for a minute or so. Remove onion and garlic.
- Add more butter and sauté the meat (1/3 or so at a time) until seared on the outside.
- Add the onions and garlic back in and add the beef broth to deglaze the pan (stir up the browned bits at the bottom.
- Add in cream of chicken soup (homemade recipe in post).
- Add in mushrooms if desired.
- Let it simmer for a few hours on low, or in the oven at 300 for a few hours, or in the crock pot for 4-6 hours on low.
- Before serving, whisk in sour cream and salt and pepper to taste.
- Serve over noodles or polenta.