Beef Stroganoff


February 14, 2018

Beef Stroganoff with Dale's Seasoning


1 1/2 lb beef stew meat, cut into 1” pieces

1 tsp paprika

1/2 tsp black pepper

6 tbsp all-purpose flour, divided

4 tbsp olive oil, divided

1 medium yellow onion, peeled and diced

8 oz. sliced mushrooms

2 tbsp Dale’s Original Seasoning

1 tbsp tomato paste

3 cups low-sodium beef stock

3/4 cups sour cream

3 tbsp chopped parsley

1 lb cooked egg noodles, for serving


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

Close and toss to coat evenly.

Heat a large pot or dutch oven over medium heat.

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

Sprinkle any excess flour remaining in the bag over top.

Cook until golden on both sides, turning once, about 8 minutes.

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

Return the pot to medium heat.

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

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

Add the mushrooms and cook another minutes.

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

Cook for 1more minute.

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

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

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.

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

Serve over cooked, buttered egg noodles.