From Scratch Beef Stroganoff

Friends, I've gotten quite a few requests for my homemade beef stroganoff recipe so I wanted to share it with you. I have a major disclaimer to share with it though: I cook with my heart and not measuring spoons. lol I’m a taste as I go girlie but I’m going to do my best to give you measurements. Take them with a grain of salt. 

Ingredients:

• Beef (roast or steak pieces): 2 pounds, cut into bite-sized pieces
• Thyme: 1 teaspoon (fresh or dried)
• Bay leaf: 1 large (I prefer fresh)
• Garlic: 4 cloves, minced
• Salt: 1-2 teaspoons
• Garlic powder: 1 teaspoon
• Onion powder: 1 teaspoon
• Cayenne pepper: 1/4 teaspoon (optional)
• Black pepper: 1/2 teaspoon (freshly ground)
• Butter: 4 tablespoons, divided
• Olive oil: 2 tablespoons
• Mushrooms: 8 ounces, sliced
• Red wine: 1/2 cup (dry, such as Cabernet Sauvignon or Merlot)
• Beef broth: 4 cups
• Homemade egg noodles: 8 ounces (uncooked)
• Sour cream: 1 cup
• Fresh parsley: 2 tablespoons, chopped (for garnish)

Instructions:

1. Prepare and Roast the Beef:

1. Preheat your oven to 350°F.
2. In a large oven-safe dish or Dutch oven, heat olive oil and 1 tablespoon of butter over medium-high heat.
3. Season the beef with garlic powder, onion powder, cayenne pepper, and black pepper. Brown the beef in batches to sear all sides. Remove and set aside.
4. In the same dish, melt another tablespoon of butter and sauté the minced garlic and sliced mushrooms until softened and slightly browned (about 5 minutes).
5. Add the red wine to the dish, scraping the bottom to deglaze and lift any browned bits. Let it simmer for 2-3 minutes until slightly reduced.
6. Return the seared beef to the dish, sprinkle with thyme, and add the bay leaf.
7. Cover tightly with a lid or foil and roast at 350°F for 1.5-2 hours, or until the beef is tender.

2. Add Beef Broth and Cook the Noodles:

1. Remove the dish from the oven and place it on the stovetop over medium heat.
2. Stir in 4 cups of beef broth and bring it to a gentle boil.
3. Add the homemade egg noodles and cook, stirring to avoid them clumping, until the noodles are tender.

3. Add Sour Cream:

1. Lower the heat to a simmer and stir in 1 cup of sour cream until the sauce is creamy and smooth. Taste and adjust seasoning as needed.

4. Serve and Garnish:

1. Serve hot in bowls or on plates, garnished with freshly chopped parsley.
2. Pair with a glass of red wine and crusty bread for an elegant touch.

The red wine adds a rich depth and complexity to the dish, perfectly complementing the mushrooms and creamy sauce. Feel free to omit or replace with apple juice if you prefer to avoid wine. Enjoy!

*not my image in the heading.