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Beef Stroganoff

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Beef Stroganoff is a classic, comforting dish that combines tender beef, savory mushrooms, and a rich, creamy sauce served over wide noodles. Perfect for family dinners, this hearty meal is sure to please everyone at the table. Let’s dive into this delicious recipe, including tips for variations and ensuring the best results.

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Ingredients

  • 2 to 2 1/2 pounds chuck roast, chopped into 2-inch chunks
  • 1-2 tablespoons vegetable oil (I used light olive oil)
  • Generous salt and pepper
  • 4 tablespoons butter (half stick)
  • 1 onion, chopped
  • 8 to 12 ounces mushrooms, quartered
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper (or more to taste)
  • 2 teaspoons paprika
  • 1 tablespoon dried parsley
  • 1 tablespoon garlic, smashed and minced
  • 1 tablespoon tomato paste
  • 1/2 cup red wine
  • 1/2 cup water
  • 2 teaspoons Better Than Bouillon Beef Base
  • 1 to 2 cups sour cream, to add after cooking
  • 12-16 ounces pappardelle pasta, plus water and salt
  • Fresh parsley, to garnish
  • Fresh chives, to garnish

Instructions

  1. Prepare the Beef:
    • Season the beef chunks generously with salt and pepper.
    • In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
    • Brown the beef in batches, ensuring each piece gets a good sear. Remove the browned beef and set aside.
  2. Sauté the Vegetables:
    • In the same pot, melt the butter over medium heat.
    • Add the chopped onion and cook until softened, about 5 minutes.
    • Add the quartered mushrooms, 1 teaspoon of kosher salt, and 1/2 teaspoon of cracked black pepper. Cook until the mushrooms are browned and have released their moisture.
  3. Build the Flavor:
    • Add the paprika, dried parsley, and minced garlic to the pot. Cook for about 1 minute until fragrant.
    • Stir in the tomato paste and cook for another 1-2 minutes.
  4. Deglaze the Pot:
    • Pour in the red wine, scraping up any browned bits from the bottom of the pot.
    • Add the water and Better Than Bouillon Beef Base, stirring to combine.
  5. Simmer the Beef:
    • Return the browned beef to the pot, along with any accumulated juices.
    • Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beef is tender and the flavors are well combined.
  6. Cook the Pasta:
    • About 15 minutes before the beef is done, cook the pappardelle pasta according to the package instructions in salted water until al dente. Drain and set aside.
  7. Finish the Stroganoff:
    • Once the beef is tender, remove the pot from heat and let it cool slightly.
    • Stir in 1 to 2 cups of sour cream until the sauce is creamy and well combined. Adjust seasoning with additional salt and pepper if needed.
  8. Serve:
    • Serve the beef stroganoff over the cooked pappardelle pasta.
    • Garnish with fresh parsley and chives.

Cooking Notes and Tips

  • Meat Choice: Chuck roast is perfect for this dish due to its marbling, which provides a tender, flavorful result. You can also use sirloin or beef tenderloin for a more luxurious version.
  • Wine Substitute: If you prefer not to use wine, you can substitute it with an equal amount of beef broth or additional water.
  • Make-Ahead: This dish can be made ahead of time. Prepare the beef and sauce, then refrigerate. When ready to serve, reheat gently and stir in the sour cream just before serving.

Variations

Keto Version

To make this dish keto-friendly:

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  • Substitute the pappardelle pasta with spiralized zucchini noodles or cauliflower rice.
  • Use full-fat sour cream and avoid any additional thickeners that might contain carbs.

Low-Carb Version

For a low-carb version:

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  • Use low-carb noodles or shirataki noodles as a substitute for traditional pasta.
  • Ensure all sauces and broths are low-carb or free from added sugars.

FAQs

Q: Can I use a different type of pasta? A: Yes, you can use any type of pasta you prefer, such as egg noodles, fettuccine, or even a gluten-free pasta.

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Q: How do I store leftovers? A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little water or broth if the sauce has thickened too much.

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Q: Can I freeze Beef Stroganoff? A: Yes, you can freeze the beef and sauce mixture. Allow it to cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating and adding the sour cream.

Q: Can I add other vegetables to the dish? A: Absolutely! Feel free to add vegetables like bell peppers, carrots, or peas to the stroganoff for added nutrition and flavor.

Q: What can I use instead of sour cream? A: You can use Greek yogurt or crème fraîche as a substitute for sour cream, though the flavor and texture may vary slightly.

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This Beef Stroganoff recipe is a comforting and satisfying dish that is perfect for any occasion. With its tender chunks of beef, savory mushrooms, and creamy sauce, it’s sure to become a favorite in your home. Whether you stick to the classic recipe or try the keto and low-carb variations, this stroganoff is a delightful and versatile addition to your meal rotation. Enjoy cooking and savoring this rich and flavorful dish!