Beef Stroganoff
A hearty, creamy, robust sauce that encompasses tender, slow cooked beef piled high onto egg noodles.
Ingredients
- 1 tbsp vegetable oil
- 7 lbs beef cut strips of round, roast or stew meat
- 1-2 tbsp low salt all-purpose sesasoning
- 3 14.5 oz. cans beef consomme
- 20 oz egg noodles
- 1/4 cup butter
- 3 cloves of garlic, minced
- 2 large sweet onions, sliced
- 16 oz. fresh sliced mushrooms
- 32 oz sour cream
- 3 cans cream of mushroom soup
Instructions
- Preheat a cast-iron skillet over medium-high heat.
- Add in oil and allow to heat until ready for searing. Sear meat pieces on all sides until browned. Add meat to slow cooker.
- Cover meat in beef consomme and cook on low for 4-5 hours until meat is tender but not falling apart.
- When meat is withing 20-30 minutes of being done, in a large skillet, saute onions, mushrooms and garlic in butter until onions are translucent.
- Bring a large pot of salted water to boil for pasta. Follow package directions for cooking times.
- Stir in cream of mushroom soup and sour cream. Add in cooked meat with a slotted spoon, reserving juice for the next step.
- Ladle the left-over juices from the crockpot into the sauce mixture until desired consistency is reached. Allow to simmer for an additional 15 minutes, stirring occaisonally.
- When pasta is finished cooking, strain and rinse in cool water. Serve sauce over noodles.
Notes
Notes: The original recipe was made to serve 15. Adjust numbers accordingly for smaller servings if desired. Beef Stroganoff is perfect for freezing, a great solution for leftovers. Make the extra and freeze it for another meal later! I also used a large, deep-welled electric skillet to cook the sauce.