My mum’s Beef Stroganoff recipe has been famous for years – for good reason! – and I’m so pleased to have her blessing to share it with others on this blog. A recent re-acquaintance with the Hamburger Helper version of this dish made me crave my mum’s original, and this definitely blows any boxed or pre-made version away. Fresh ingredients – particularly chopped fresh dill sprigs – make all the difference in this classic, and I guarantee it will be an instant crowd favourite.
2 pounds stew beef, sliced into 1-inch chunks
6 tbsp unsalted butter
1 cup chopped fresh onion
3 cloves fresh garlic, finely chopped
1/2 pound fresh button mushrooms, quartered
4 tbsp flour
1 tbsp ketchup
1/2 tsp salt
Pinch of freshly ground black pepper
14 ounces beef bouillon
1/4 cup red wine
1 tbsp chopped fresh dill
1 1/2 cups sour cream
Fresh egg noodles, prepared according to instructions on package
1. Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat. Add beef and brown for 4 to 6 minutes, or until cooked through to desired doneness. Set aside.
2. In a large saucepan or Dutch oven, melt remaining 4 tablespoons butter over medium heat. Add onion, garlic and mushrooms; saute for approximately 5 minutes. Remove from heat. Add flour, salt, pepper and ketchup to form a smooth roux. Stir well.
3. Return pan to heat, add beef bouillon, and stir until boiling and roux is fully incorporated. Reduce heat to low and simmer for 5 minutes. Over low heat, add wine, dill and sour cream. Add meat and simmer until hot. Serve atop freshly cooked egg noodles.