Simple and Savory Beef Stroganoff
Simple and Savory Beef Stroganoff
November is a time of year for hearty recipes with a lot of umami. We think this Beef Stroganoff recipe, whether done in the Insta-Pot or in a simple Dutch oven, is a clear winner in the Most Flavor category. You’ll also like it for its one pot simplicity and easy clean-up.
The recipe has its roots in Russia and was first published in a popular Russian cookbook in 1871. Soon after, Beef Stroganoff became a favorite in home kitchens and restaurants, and Russian emigrees traveled to America bringing the recipe with them. We think the sour cream and Buzz Savories Spicy Beer Mustard sauce contribute greatly to the rich and savory flavor. It makes my mouth water just thinking of it.
What’s in your pantry? The versatility of hand-packed, all-natural Buzz Savories mustards earn them a place on your pantry shelf. Sauces, dips, salad dressings, marinade, glazes, spreads — whenever your recipes call for mustard, remember the most savory flavor and all natural ingredients are found at Buzz Savories, right here in Holdrege, Nebraska. If you’re still looking for holiday presents, Buzz Savories Mustards, Artisanal Honey and Beeswax Candles make great gifts.
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Spicy Beer Mustard
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Simple and Savory Beef Stroganoff
Equipment
- insta-pot or Dutch oven
What You'll Need:
- 2 lb. boneless stew meat edit
- 16 oz. wide egg noodles
- salt and pepper to taste
- 2 Tb. olive oil
- 1 lb. button mushrooms trimmed and quartered
- ½ lb. chanterelle mushrooms
- 1 medium onion sliced thin
- 2 cups beef broth wine or beer are optional
- ⅓ cup sour cream
- 1 heaping Tb Spicy Beer Mustard
- ½ cup dill chopped and/or parsley
How To Prepare:
- chop mushrooms
- season meat generously with salt and pepper
- In Insta-pot heat 1 Tb. olive oil over medium heat and brown the meat in batches, about 5 minutes/batch. Add oil as needed and transfer to a plate.
- Add remaining Tablespoon of oil, add the button mushrooms, the chanterelles, and the onion. Cook for 10 minutes, stirring until browned. Add the beef broth.Place meat back in the pot with accumulated juices.
- Secure lid, and set timer for 12 minutes. After 12 minutes release the steam and remove lid.
- Stir in egg noodles and cook, stirring occasionally over medium until tender, around 7 minutes.
- Remove from heat and stir in sour cream and mustard.
- Season with salt and pepper and garnish with dill and/or parsley
- The Stroganoff thickens up as it sits, so give it a little bit before you serve it to let it get some thickness to it. It reheats easily so save for next day.
Dutch Oven instructions for Simple & Savory Beef Stroganoff
- Brown the meat and then saute' the mushrooms and onions a Dutch Oven. I use a Le Creuset although any heavy bottomed pot will work as well. Follow instructions above until you cook the combination of beef, mushrooms, onions, beef broth and meat.
- I baked my slow-cook recipe at 325 degrees for approximately 1 ½ hours. Bake until the meat is tenderized.
- Return the Dutch Oven to the stove top. Taste and add more salt if desired. Add the noodles and simmer for approximately 7-8 minutes or until done to your liking.
- Stir in sour cream and mustard and taste again. Season if desired.
- Chop the dill and/or parsley and sprinkle over the top and serve.