I should warn you. This is the best beef stroganoff with sour cream you will ever eat. Tender chunks of beef, creamy seasoned sour cream sauce and egg noodles.
And if you make this stroganoff you will instantly be addicted and want it all the time.
World’s Best Beef Stroganoff With Sour Cream Recipe
This recipe has been updated as of 09/2019
I’m totally guilty of making this all the time. It’s become one of those instinctual recipes that I’ve made so many times I just know the measurements by heart. So as soon as fall comes around, it’s beef stroganoff time!
Beef stroganoff is just one of those fall dinner’s that you can’t go wrong with. It’s so hearty and comforting. I feel myself getting happier with each bite.
My kids love this one and can you blame them? Look at all that creamy sour cream sauce, it so just so luscious.
My mom used to make stroganoff for us when my brother and I were kids and we still lived in Alaska. And while some of her food was kind of out there [buckwheat pancakes] her beef stroganoff was always really good.
When I asked her about it, she didn’t remember how she made it back in the day, so we bounced ideas back and forth and came up with this recipe.
What Makes this The Best Beef Stroganoff recipe?
The better than bouillon beef base that I use for this recipe has way more flavor than beef broth or beef cubes, it’s much more concentrated, has more flavor and just makes everything better!
Since this recipe has started to pick up interest I thought I should mention just how important that step is.
If we had it in Palmer Alaska I’m sure anyone can find it! I’ve even had luck at Costco getting it.
This easy stroganoff is about 100x more amazing than I could have hoped for. It challenges that childhood memory of the best beef stroganoff.
I dare say it, it wins. I like to think of it as a new and improved version. My mom actually said this is the best beef stroganoff she has ever tasted.
What Is The Best Beef For Stroganoff?
This recipe calls for beef stew meat.
Here’s a fun fact and honestly I didn’t put two and two together for years until I read it somewhere and when you hear it, you’ll think “oh of course”.
You can buy a chuck roast and cut it up into cubes and there’s your beef stew meat. That’s all beef stew meat is, just precut for you.
So if you find a smoking deal on chuck roast but you’re not in the mood for a roast, this is just your ticket. But if you want to keep it at the easiest possible option, then just grab a package of beef stew meat.
How To Get Tender Meat for Beef Stroganoff
- cook it at a low temperature for a long time
- sear it – locks in the juices
- use a whole chuck roast if possible
If you’ve ever made beef stew or anything with stew meat and wondered why it was really tough and chewy, here’s what you do. The trick to getting stew meat tender is to cook it low and slow.
All that fat spiraled throughout the meat needs time to, in lamens terms, melt.
If you don’t have that kind of time then don’t worry, it will still taste fantastic but you run the risk of tough meat.
Some reviews have even shared their success with using their slow cooker or instant pot for the meat portion of the recipe, however I have not tested this recipe with this method so I wouldn’t be able to give guidance on how long to cook it for.
You also need to sear the meat.
When you sear all sides of a piece of meat you’ll be rewarded with extra flavor and tenderness because you are locking in the juices.
So the longer you simmer, the more tender it will be. If it starts to get low on broth, you can add some extra.
I think what makes this the best beef stroganoff ever is the sour cream sauce.
It’s mixed together with tomato paste and the savory beef broth. Decadent. This is the ultimate fall dinner and I can’t wait to make this on repeat as the weather continues to get cooler.
Check out all that creamy beef stroganoff sauce.
I promise you won’t be disappointed. Give it a try and let me know what you think! Bon appetit!
more delicious family friendly meals
- Juicy Buttermilk Baked Chicken
- Easy Stovetop Lasagna
- Olive Garden Zuppa Toscana Copycat Recipe
- Broccoli Chicken Cheese Pasta
- Lasagna Tortellini Soup
- 20 Minute Creamy Pumpkin Ravioli
- Easy Baked Crispy Chicken and Waffles
Watch How To Make Beef Stroganoff
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World’s Best Beef Stroganoff
- 2 lb stew meat or a chuck roast cut into cubes
- 1 tsp season-all seasoning
- 1 tsp kosher salt
- 1/4 tsp pepper
- 1 tbsp olive oil
- 1/2 yellow onion diced
- 2 garlic cloves minced
- 2 c water
- 2 tsp better than bouillon beef base see note below
- 10 oz egg noodles
- 2 c sour cream
- 3 tbsp flour
- 1-2 tbsp tomato paste
- Pat the meat with a paper towel to remove excess moisture
- Sprinkle on the season-all, salt and pepper
- Heat a saute pan over medium heat
- **Add the olive oil and in batches, add the stew meat and sear the edges
- Set the seared meat aside on a plate
- Once all the meat is on the plate, drizzle a little more olive oil onto the pan
- Add the onion, garlic and a pinch of salt
- Sauté for 3-5 minutes on med/low heat
- Add in the water and beef bouillon base, scraping the bottom with a whisk to get all the bits stuck to the bottom, incorporated with the broth
- Add the stew meat and plate drippings back to the pan, bring to a boil then reduce the heat and cover
- Simmer on low for 2 hours
- Once the meat is done, cook the egg noodles in boiling water until al dente, no firmer to avoid mushy noodles – best to keep a watchful eye on them!
- Mix the sour cream, flour, tomato paste and pepper in a bowl, whisking until smooth
- Add a few spoonful of hot broth to the sour cream mixture, whisking it around to incorporate
- Add all of the sour cream mixture to the sauté pan with the meat and broth, whisking constantly until totally combined
- It may look lumpy for a bit but it will smooth out
- Add in the egg noodles