Beef Stew Stroganoff
Your real meal deal! This recipe delivers a wonderful beefy flavor and a zesty stroganoff base. Perfect for this cool season, a comfort meal that you may want every dinner.
Servings 6
Ingredients
- 900 g Beef Chuck or Blade steak cut bite size
- 2 tbsp Olive oil
- 1 Beef cube
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 cup Water
- 4 cups Cubed Potatoes (Red or Yellow)
- 3 cups Diced Carrots
- 1 cup Cubed Yellow Turnip
- 2 cups Onion (coarsely chopped)
- 1/4 cup water
- 2 tbsp All-purpose flour
- 1 cup Light sour cream
- Scallions or green onions for garnish (optional)
Instructions
- In a large uncovered pot or Dutch oven, sear the beef in cooking oil for about 5 minutes.
- Add 1 cup of water, beef cubes, salt & pepper, then bring to a boil. Then reduce the heat. Cover and simmer for 1 1/2 hours until the beef is very tender.
- Then add potato, carrot, turnip, onion, and mushroom. Stir and cover. Simmer for 20 minutes or until the vegetables are tender.
- Once the vegetables are tender, stir 2 tablespoons of flour into 1/4 cup of water, and mix until smooth. Gradually, stir the flour mixture into the simmering liquid. Stir until thickened.
- Last, add sour cream to the mixture. Stir until heated through. Do not let it boil. Turn the heat off and garnish with scallions.
Notes
Beef Bouillon powder can also be used in an exchange for Beef cubes.
Turnip can be optional if you are not a fan of them.
If you make this recipe, please take a moment to tag @cookwithrachz on Instagram and hashtag it #cookwithrachz.