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Beef Stroganoff

Beef Stroganoff

Dale’s Beef Stroganoff is the perfect dinner dish for a cold day. Dale's Beef Stroganoff is not your avenge beef stroganoff, Dale’s Seasoning gives it an even richer taste. Looking for a similar dish then check out Dale’s Ramen Noodle Soup with Dale’s Soaked Egg.

AuthorDale's Sauces, Inc.

Beef Stroganoff with Dale's Seasoning

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Yields1 Serving

 1.50 lbs beef stew meat, cut into 1” pieces
 1 tsp paprika
 0.50 tsp black pepper
 6 tbsp all-purpose flour, divided
 4 tbsp olive oil, divided
 1 medium yellow onion, peeled and diced
 8 sliced mushrooms
 2 tbsp Dale’s Original Seasoning
 1 tbsp tomato paste
 3 low-sodium beef stock
 0.75 sour cream
 3 tbsp chopped parsley
 1 lb cooked egg noodles, for serving

1

In a zip top gallon sized plastic bag, place the meat, 3 tablespoons flour, paprika and black pepper.

2

Then, close and toss to coat evenly.

3

Next, heat a large pot or dutch oven over medium heat.

4

Add 3 tablespoons of oil, then the beef in a single layer.

5

Sprinkle any excess flour remaining in the bag over top.

6

Continue to cook until golden on both sides, turning once, about 8 minutes.

7

Remove the pot from the heat and transfer beef to a dinner plate.

8

Return the pot to medium heat.

9

Add the remaining 1 tablespoon olive oil, then the onion.

10

Cook, stirring frequently and scraping browned bits from the bottom of the pan, until onion begins to soften, about 3 minutes.

11

Add the mushrooms and cook another minutes.

12

Add the Dale’s Original seasoning and tomato paste and stir well to coat the vegetables.

13

Cook for 1more minute.

14

Meanwhile, in a small bowl, whisk together the stock and the remaining 3 tablespoons of flour.

15

Add the stock mixture to the pot, stirring and scraping to loosen any browned bits from the bottom of the pot.

16

Bring to a simmer over medium-high heat, then cover and reduce heat to low and cook for 45-50 min, stirring occasionally, until meat is tender.

17

Remove from heat and stir in the sour cream and parsley.

18

Finally, serve over cooked, buttered egg noodles.

Category

Ingredients

 1.50 lbs beef stew meat, cut into 1” pieces
 1 tsp paprika
 0.50 tsp black pepper
 6 tbsp all-purpose flour, divided
 4 tbsp olive oil, divided
 1 medium yellow onion, peeled and diced
 8 sliced mushrooms
 2 tbsp Dale’s Original Seasoning
 1 tbsp tomato paste
 3 low-sodium beef stock
 0.75 sour cream
 3 tbsp chopped parsley
 1 lb cooked egg noodles, for serving

Directions

1

In a zip top gallon sized plastic bag, place the meat, 3 tablespoons flour, paprika and black pepper.

2

Then, close and toss to coat evenly.

3

Next, heat a large pot or dutch oven over medium heat.

4

Add 3 tablespoons of oil, then the beef in a single layer.

5

Sprinkle any excess flour remaining in the bag over top.

6

Continue to cook until golden on both sides, turning once, about 8 minutes.

7

Remove the pot from the heat and transfer beef to a dinner plate.

8

Return the pot to medium heat.

9

Add the remaining 1 tablespoon olive oil, then the onion.

10

Cook, stirring frequently and scraping browned bits from the bottom of the pan, until onion begins to soften, about 3 minutes.

11

Add the mushrooms and cook another minutes.

12

Add the Dale’s Original seasoning and tomato paste and stir well to coat the vegetables.

13

Cook for 1more minute.

14

Meanwhile, in a small bowl, whisk together the stock and the remaining 3 tablespoons of flour.

15

Add the stock mixture to the pot, stirring and scraping to loosen any browned bits from the bottom of the pot.

16

Bring to a simmer over medium-high heat, then cover and reduce heat to low and cook for 45-50 min, stirring occasionally, until meat is tender.

17

Remove from heat and stir in the sour cream and parsley.

18

Finally, serve over cooked, buttered egg noodles.

Beef Stroganoff