“A traditional family favorite for holidays and birthdays. Serve with warm crusty Italian bread. This recipe can be easily adapted to the slow cooker.” - by cullinanpat
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Heat olive oil and butter in a large, heavy pot or Dutch oven over medium heat. Combine flour, salt, and black pepper in a bowl and toss beef stew meat in seasoned flour. Brown the beef in the hot oil and butter, stirring often, and remove meat from pan.
- Pour white wine into pan and scrape up and dissolve any small bits of browned food; stir onion and garlic into white wine. Cook until onion is translucent, stirring often, about 5 minutes. Return browned beef to pan. Stir ketchup, Worcestershire sauce, and juice from canned mushrooms with beef mixture. Reduce heat to low, cover pan, and simmer until beef is tender, about 3 hours.
- Mix button mushrooms and sour cream into beef mixture and heat through, about 5 minutes.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain. Serve Stroganoff over cooked egg noodles.
Nutrition
Amount Per Serving (10 total)
- Calories
- 618 cal
- 31%
- Fat
- 34.7 g
- 53%
- Carbs
- 45.4 g
- 15%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"I added a little garlic powder/onion powder to the flour before tossing it with the meat. I used fresh baby bella mushrooms instead of canned and red wine instead of white (that was what I had on hand..." See more). After cooking the egg noodles, I tossed them with a hunk of butter. Man oh man, this is SO DELICIOUS. The family INHALED it. No leftovers. I loved that this recipe was cheap to make and was bendable to use what I had on hand. Beef stew meat is always easy for me to buy marked down which really helps keep my food budget down."
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