- 1 1/2 – 2 pounds beef stew meat, in bite size pieces
- 2 teaspoons Italian seasoning
- 1/2 tsp fresh cracked black pepper
- 1 tsp salt
- 1 tbsp Italian seasoning
- 1/3 cup all purpose flour
- vegetable oil
- 1 cup sliced fresh mushrooms
- 1 cup thinly sliced onions
- 1 tbsp minced garlic
- 2 cups low sodium beef broth
- 1 tablespoon tomato paste (I keep a tube of tomato paste in the fridge – so useful)
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
- 1/3 cup fresh herbs (parsley, chives, oregano)
- 12 ounces broad egg noodles – cooked according to package directions
(you could use any noodle really, but egg noodles are traditional with stroganoff)
Preheat oven to 325.
Combine flour with salt and pepper. Lightly coat beef pieces in seasoned flour (I like to put it all in a bag and give the beef a good shake). Reserve seasoned flour.
Heat oil (just enough to coat the bottom of the cooking vessel) in Dutch oven (or any heavy bottom pot with a good fitting lid. When oil is just starting to shimmer add beef pieces. Don’t overcrowd the pan or the meat will steam instead of getting a light crust. You may have to do this in batches.
Set browned meat aside and if needed, add a bit more oil to the pot; saute onions, garlic & mushrooms. Once the vegetables have softened add 2 tbsp of the seasoned flour mixture and cook for 1-2 minutes.
Combine beef broth, tomato paste, dijon mustard and Worcestershire sauce and pour into pot. Stir gently to release any bits from the pan and allow sauce to thicken …. then add the beef back in. Stir to combine.
Slow roast at 325 for 1 1/2 hours, until the beef is fork tender. (This is pretty forgiving … don’t have that long? Go for 350 for an hour.