Beef Stroganoff
Serving Size:
4
 
Ingredients
  • 1.50 lbs beef stew meat, cut into 1” pieces
  • 1 tsp paprika
  • 0.50 tsp black pepper
  • 6 tbsp all-purpose flour, divided
  • 4 tbsp olive oil, divided
  • 1 medium yellow onion, peeled and diced
  • 8 sliced mushrooms
  • 2 tbsp Dale’s Original Seasoning
  • 1 tbsp tomato paste
  • 3 cups low-sodium beef stock
  • 0.75 cup sour cream
  • 3 tbsp chopped parsley
  • 1 lb cooked egg noodles, for serving
Directions
  1. In a zip top gallon sized plastic bag, place the meat, 3 tablespoons flour, paprika and black pepper.
  2. Then, close and toss to coat evenly.
  3. Next, heat a large pot or dutch oven over medium heat.
  4. Add 3 tablespoons of oil, then the beef in a single layer.
  5. Sprinkle any excess flour remaining in the bag over top.
  6. Continue to cook until golden on both sides, turning once, about 8 minutes.
  7. Remove the pot from the heat and transfer beef to a dinner plate.
  8. Return the pot to medium heat.
  9. Add the remaining 1 tablespoon olive oil, then the onion.
  10. Cook, stirring frequently and scraping browned bits from the bottom of the pan, untilonion begins to soften, about 3 minutes.
  11. Add the mushrooms and cook another minute.
  12. Add the Dale’s Original seasoning and tomato paste and stir well to coat the vegetables.
  13. Cook for 1 more minute.
  14. Meanwhile, in a small bowl, whisk together the stock and the remaining 3 tablespoons of flour.
  15. Add the stock mixture to the pot, stirring and scraping to loosen any browned bits from the bottom of the pot.
  16. Bring to a simmer over medium-high heat, then cover and reduce heat to low and cook for 45-50 min, stirring occasionally, until meat is tender.
  17. Remove from heat and stir in the sour cream and parsley.
  18. Finally, serve over cooked, buttered egg noodles.