Okay—let’s get this party started! The secret to great stroganoff is rich beef stock and tender beef. Both will make all of the difference in the world. If your kids are table whiners—stroganoff is not the most delightful dish to look at—one bite of this succulent meal will quiet even the most vehement of protestors.
To make this recipe 12 times for your family you will need:
- Olive Oil
- 24 lbs Chuck Roast or Sirloin -OR- 12 Quarts Canned Chuck Roast w/juices
- 12 Large Onions, OR 48 Tbsp Dehydrated Onion
- 12 lbs Button Mushrooms -OR- 36-4.5oz Jars Whole Mushrooms (3 for each recipe)
- 24 Cups Beef Broth, or Equivalent Bouillon
- 36 Tablespoons All Purpose Flour
- Salt
- Pepper
- Garlic
- 12 Cups Sour Cream or Equivalent Powdered Sour Cream
- 12 – 12 oz. Packages Extra Wide Egg Noodles
- Optional Spice variations: Bay Leaf, Rosemary, or Oregano
* I have also seen this dish with either 2Tbsp tomato puree or 1Tbsp prepared mustard added.
*Remember that the whole point of this exercise is to create meals for your family that are shelf stable enabling you to extend your pantry to a years supply of familiar food. It is for that reason that I use canned mushrooms. I purchase 3 4.5oz jars of Giorgio Whole Mushrooms for each meal.
*You may also add portabello mushrooms to this dish if you like.
Beef Stroganoff
Approx six servings
2 Lbs Chuck Roast or Sirloin, cut in bite sized pieces.
1 Large Onion Chopped, 1 1/2 to 2 Cups OR 4Tbsp Dehydrated Onion
1 Lb Button Mushrooms cleaned and quartered OR 3-4.5oz jars of whole mushrooms
2 Cups good quality Beef Broth or Equivalent Bouillon
3 Tbsp All purpose flour
Salt and Pepper to taste
1-2 Cloves Garlic, minced OR 1/2 tsp Garlic Powder (Not Garlic Salt)
1 Cup Sour Cream
12 oz Uncooked Extra Wide Egg Noodles
Salt and pepper the meat. Heat approximately 3 Tbsp olive oil in a frying pan. Sear the seasoned meat until nicely browned. You really want some color, don't just take the pink off. To achieve this you do not want to sear more than one layer of beef at a time. All of the meat needs to be in contact with the pan. If your pan is not big enough then sear the meat in phases.
Toss the seared meat into a stock pot, dutch oven, or crockpot along with the juices and fat from cooking.
If needed add more olive oil to the frying pan to saute the onions and mushrooms. Saute the onions until they begin to turn brown, add the mushrooms and saute until the mushrooms begin to sweat and the minced garlic. Add the all purpose flour and stir. Stir 2 Cups beef broth into the mix. Continue to stir the mixture until it begins to thicken. Make sure you stir up any bits or pieces that are stuck to the pan, that's the good stuff so don't leave it behind.
Pour the entire mixture into your pot and allow it to cook on medium low heat for three hours to allow the beef to become really tender.
When the beef is super tender stir in 1 cup of sour cream or sour cream powder. You do not want the sour cream to boil, but allow the mixture to simmer to combine the flavors. Serve over hot egg noodles. Yum.
If you are using canned products and dehydrated onions this will obviously be done much sooner. Just toss everything but the sour cream in a pot and allow it to simmer for an hour or so to help the flavors merge. Add the sour cream 20 to 30 minutes before serving.
*If you are using canned mushrooms just add them to your pot without sautéing them.
*Garlic powder can also be added to the pot instead of sauted minced garlic.
*If you are using sour cream powder you may need to adjust your liquid. You will know that when the time comes.
* If you choose to add bay leaf or rosemary only add 1 small bay leaf or about 1/4 tsp of rosemary, otherwise the flavors will overpower your dish.