In addition to fresh mushrooms, I like to use beef base instead of broth. Because it is not possible for me to always have homemade stock on hand, I use Better Than Bouillon Bases in place of broth and stock in all my dishes! I love the stuff and keep many different flavors on hand. The beef base contributes a richer and more natural flavor to my Beef Stroganoff. I cannot achieve this using a store bought beef stock or broth.
It also takes up much less room in the fridge, and I don't have to worry about any unused portions going to waste! I like that! I use just what I need and pop the cap back on for next time!
Delicious Beef Stroganoff
Published 02/19/2014
Ingredients
- 1.5 pounds beef chuck roast, cut into bite sized pieces
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 stick of butter
- 1/2 tablespoon freshly minced garlic
- 8 ounce package fresh mushrooms, sliced
- 4 green onions, sliced (white part only. Dice the green part and save for garnish)
- 2 tablespoons all-purpose flour
- 1 teaspoon Better Than Bouillon Beef Base
- 1 1/4 cups hot water
- 1/3 cup sour cream
- 1/2 cup white wine (I use Sake, because I like the flavor it imparts in cooking)
- 1 tablespoon corn starch (optional)
- salt and pepper to taste
- 16 ounces wide egg noodles, cooked according to directions on package
Instructions
- When purchasing your chuck roast, look for a well marbled piece of meat. I purchased a 3 lb chuck roast and cut it into bite sized pieces. I froze half of it for later use. When cutting it up, you can trim any excess fat and try to keep the pieces uniform in size.
- Season the meat with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Heat a large skillet over mid high heat and melt 1 stick of butter and brown the meat. It won't take long as you are not trying to fully cook the meat. You just want to brown it. Remove the meat and reserve (leave the liquid in the pan).
- Add chopped onions, 1/2 tablespoon minced garlic, and mushrooms to the skillet and enjoy the wonderful aroma!! Cook over medium heat until the mushrooms soften.
- Heat 1 1/4 cups water and stir in 1 teaspoon beef base and 2 tablespoons flour until dissolved. Return the beef to the skillet and add the beef base liquid. Stir constantly and bring to a boil. Reduce the heat, cover, and let simmer for an hour or until the meat is tender.
- About 15 minutes before the beef/mushroom mixture is ready to go, prepare your noodles according to package directions. Drain and set aside until ready to use.
- Dissolve 1 tablespoon cornstarch in 1/2 cup white wine and add it to the beef/mushroom mixture along with 1/3 cup sour cream and stir to combine (only use the cornstarch if you would like the sauce to be thicker). Bring to a slow boil, stirring constantly for a couple minutes. Give it a taste and adjust the seasonings as needed. Serve over noodles. Garnish with diced green onions and enjoy!!
Prep Time: 00:15
Cook time: 01:15
recipe inspired by: allrecipes.com Beef Stroganoff III
Yay for a giveaway! What a great way to start the morning--by the way, beef stroganoff is one of my favorites! :)
ReplyDelete~Cathy~
ourminifamily.com
This looks amazing and I LOVE BTB products!!! Great recipe and great giveaway!!!
ReplyDeleteThis looks delicious! I have heard about Better than Bouillon but have never tried it. I would love to win it.
ReplyDeleteI've tried BTB before, and it is better then bouillon cubes. Your stroganoff looks great. :)
ReplyDeleteLooks great!
ReplyDeleteThis recipe sounds delicious!
ReplyDeleteI love beef stroganoff! Chuck roast just went on sale, so, I think I will make your recipe this weekend. It looks wonderful!
ReplyDeleteLooks scrumptious. I love using bases to make amazing meals but some are really salty.
ReplyDeleteMomofmultiples29 at Gmail dot com.
Looks scrumptious. I love using bases to make amazing meals but some are really salty.
ReplyDeleteMomofmultiples29 at Gmail dot com.
I've used BTB for years and I love it! Love the stroganoff :)
ReplyDeletethank you for this awesome giveaway!~jadelogan@bellsouth.net
ReplyDeleteI love Beef Stroganoff and cant wait to try it made with BTB!!
ReplyDeletesounds delicious
ReplyDeleteraypete1959@gmail.com
BTB products are great!
ReplyDeleteceriehl at gmail dot com
This recipe looks so good :) Thanks for the chance to win
ReplyDeleteest4679 at gmail dot com
I love Better Than Bouillon and have been using it for years tho' I have just recently discovered the other flavors besides beef and chicken. I always use the ham base for my ham gravy and it really enhances the flavor. I didn't know about the clam base but I have been using the lobster base for my clam chowder. Perfect! terigoulart@yahoo.com
ReplyDeleteSounds delicious!
ReplyDeleteI can't wait to try this!
ReplyDeletejoellync@gmail.com
Love BTB bases! Your stroganoff looks divine Marion!
ReplyDeleteYour recipe sounds delicious. I also have been using BTB for a whike. It makeseverything taste delicious and with less sodium too.
ReplyDeleteThis looks great! Thanks for sharing! And thanks for the chance at the giveaway! dsquilts02@yahoo.com
ReplyDeleteGreat giveaway! I love Better than Bouillon! :)
ReplyDeleteI love Better than Bouillon! I hope I win! Thanks for hosting the giveaway!
ReplyDeleteI love, love Better than Bouillon!
ReplyDeleteHere is my email: floatingpyramids@gmail.com
Thanks for the chance to win!
This looks so good! I actually saw it on StumbleUpon a few days ago. Pinning!!!
ReplyDelete- Brooke -
I absolutely LOVE Better than Boullion. I use it for everything and have several jars (even a lobster base!) in my fridge at all times. :) Your stroganoff looks absolutely delicious!
ReplyDelete