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Rustic Beef Stroganoff with Egg Noodles

Materials

  • 2 lbs beef chuck roast cut into 1-inch pieces
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 8 oz mushrooms sliced
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 12 oz egg noodles
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • Fresh parsley chopped for garnish

Instructions

  • Season beef pieces with salt and pepper.
  • Heat oil in a large skillet or Dutch oven over medium-high heat. Add beef and cook until browned on all sides. Remove beef and set aside.
  • In the same skillet, add onion, garlic, and mushrooms. Cook until vegetables are softened, about 5 minutes.
  • Return beef to the skillet. Add beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until beef is tender.
  • In a separate pot, cook egg noodles according to pack