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World Famous Beef Stroganoff

 

Maybe the title of this post is a little deceiving. I did not mean to imply that our OAMM version of Stroganoff had world acclaim. But I DID intend to draw attention to the fact that this Russian born dish has traveled the globe – from Asian and the Middle East, to the US and even Brazil – and maintains popularity in many restaurants and on even more dinner tables.

The exact origin is uncertain, but it seems to have borrowed the name of the influential Stroganoff family. It seems to have appeared on the culinary scene in the mid 19th century. Early copies of the recipes include chunks of beef (later variations use strips or ground beef), sauce, and sour cream, but no vegetables. Variations abound, especially from country to country – red sauce/white sauce, extra veggies/no veggies, differing spices – and even OAMM has three variations from different writers (see the bottom of this post.) This version takes advantage of the fantastic flavor that comes from browning the meat and vegetables first, but the rest of the work is left up to the slow cooker.

Hope you are looking forward to learning more about world famous cuisine and how to pack it into your own freezer. Hint, hint: new fun things are coming your way. :)

 

World Famous Beef Stroganoff

Author/Source:  

Kim @ Onceamonthmeals.com

Ingredients:

  • 2 pounds beef roast, cut into chunks
  • 2 Tablespoons all purpose flour
  • 1 teaspoons salt
  • 0.5 teaspoons pepper
  • 2 Tablespoons olive oil
  • 2.25 cups onion, sliced
  • 3 teaspoons garlic, minced
  • 2.24 cups crimini mushrooms, sliced
  • 0.66 cups beef broth
  • 0.5 cups white wine
  • 1 teaspoons paprika
  • 1 teaspoons ground mustard
  • 0.5 cups sour cream
  • 3 Tablespoons fresh parsley, chopped
  • 16 ounces wide egg noodles, cooked

Directions:

In a large bowl, toss together beef, flour, salt and pepper until meat is coated. Heat oil in a large skillet over medium high heat. Add beef to the skillet and cook until browned, turning as needed. Remove beef from skillet and place in slow cooker. Return skillet to heat and add onions, garlic, and mushrooms. Cook 4-5 minutes until veggies begin to soften and become fragrant. Meanwhile, whisk together in a small bowl beef broth, wine, paprika, and ground mustard. Pour beef broth mixture into the skillet. Continue cooking until mixture comes to a simmer, while scraping all the browned bits off the bottom of the pan with a spatula. Pour onion and beef broth mixture into the slow cooker. Cook on low 6-8 hours or until beef is very tender. Ten minutes before serving, stir in sour cream and parsley. Serve beef over egg noodles.

Freezing Directions:

In a large bowl, toss together beef, flour, salt and pepper until meat is coated. Heat oil in a large skillet over medium high heat. Add beef to the skillet and cook until browned, turning as needed. Remove beef from skillet and allow to cool on a plate. Return skillet to heat and add onions, garlic, and mushrooms. Cook 4-5 minutes until veggies begin to soften and become fragrant. Meanwhile, whisk together in a small bowl beef broth, wine, paprika, and ground mustard. Pour beef broth mixture into the skillet. Continue cooking until mixture comes to a simmer, while scraping all the browned bits off the bottom of the pan with a spatula. Allow mixture to cool. Divide browned beef and broth mixture into gallon freezer bags. Label and freeze. TO SERVE: Thaw. Cook for 6-8 hours in slow cooker until beef is very tender. Ten minutes before serving, stir in sour cream and parsley. Serve beef over egg noodles.

Servings:  6

More OAMM Stroganoff Offerings

**conversion chart image provided by Erik Spiekermann

9 Responses to “World Famous Beef Stroganoff”

  1. Heather says:

    I stay home with my twin two year old gils, Giana & Julia. Making Dinner every night can be a challenge. Your website is inspiring. I have one question about freezing ahead. When placing into bags do you place the beef in 1 and broth in another?

    Thanks,
    Heather

    • Lisa says:

      Heather – It is such a freeing feeling to know that dinner is in the freezer isn’t it? The beef and broth are combined in one gallon freezer bag for this recipe. Enjoy!

  2. Anne says:

    This is one of my favorite dishes as a kid. Is there a dairy free option that you know of? We have found alternatives for most dishes but I haven’t found one for this, yet.

    Thank you,
    Anne

  3. Laura G. says:

    I would love to try this! However, my husband does not care for sour cream. Do you have any advice on using cream cheese instead? Thank you!

    • Katie says:

      Hi Laura! Funny story, I hate sour cream more than anything but when cooked in things like stroganoff, I can’t taste it. If that just won’t work, you could sub cream cheese with the same amount- 0.5 cups. It should work fine. Let me know how it turns out!

      • Laura G. says:

        Thank you! Yes, my husband can smell even a dollop of sour cream from a mile away. ;)

        • Katie says:

          Believe me, for years I wouldn’t touch ANYTHING if I knew it had sour cream. When I started freezer cooking, it helped because I “forgot” which recipes I had mixed it into and pushed me out of my comfort zone. The cream cheese will work perfect though. Enjoy!

  4. Janet says:

    I am dairy free and substitute mayo for sour cream in all my recipes. It tastes great and gives a nice creamy texture.

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