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Beef Stroganoff
March 21, 2023
A classic dish that is great on cold nights, warm days, or anytime at all!
Beef Stroganoff is one of those classic recipes that everyone should know! Creamy sauce, savory mushrooms, steak, and pasta! What more could you ask for? An amazing meal that the whole family will enjoy! You can easily adjust your spice mix to your taste! I enjoy it with a little bit of extra Dijon, and that kick from the cayenne.
This meal can be cooked in the crockpot, or on the stove top! The entire recipe takes about an hour and a half. Start your steak marinade the night before and whip together for a nice hot meal!
Beef Stroganoff
Everything you will need!
Easiest to make on the stovetop, but can be assembled in the crockpot!
Steak Marinade:
- 3 Tablespoons Olive Oil
- 3 Tablespoons Balsamic Vinaigrette
- 2 Tablespoons Lime Juice
- Salt and Pepper
- 2 Pounds Round Steak or Stew Meat
Cream Sauce:
- 4 Tablespoons Butter
- 1 Large Onion, Chopped
- 3 Tablespoons Minced Garlic
- 12 oz Sliced Mushrooms
- 2 Tablespoons Flour
- 1/2 Cup White Wine
- 2/3 Cup Beef Broth
- 3/4 Cup Heavy Cream
- 2 Tablespoons Worcestershire Sauce
- 2 Tablespoons Dijon, or Spicy Brown Mustard
- 1 1/2 Teaspoon Cayenne
- 1 Tablespoon Parsley, Dried or Fresh
Let's Get Cooking!
Prep Steak at least an hour before you begin cooking.
- Salt and pepper steaks on both sides and add to a zip lock bag.
- Add olive oil, balsamic, and lime juice and let rest in fridge for at least an hour. (Leaving steak overnight will make it much more tender.)
If cooking in a crockpot, follow steps 1-3 before transferring to your crockpot.
- Add butter, onions, garlic and mushrooms to skillet and cook until onions are soft, and mushrooms are starting to brown.
- Add flour and stir until it is no longer white in the pan.
- Add white wine and cook until thickened, around 2 minutes.
- Add beef broth, cream, Worcestershire sauce, Dijon mustard, cayenne and parsley and stir to combine.
- If using a crockpot, set to low and cover. If using the stovetop, set to low and stir occasionally.
- Add Olive oil to a pan, and set burner to medium high. Once pan has heated, add steak to pan and cook for 3 minutes each side, or until a crust forms. (If steak is a thicker cut, let cook for around 4-5 minutes each side.)
- Once steak has rested for 5 minutes, slice or chop meat up and add yo your sauce and let the meat cook in the sauce.
- Stroganoff can be served over rice or pasta, or place in a dish with a slice of bread and eat like a stew!
A great meal for a church potluck, or just a dinner with family and friends! Let us know how you enjoyed this recipe!
Serving size: 6 people Total time: 1 hour Ingredients 6 large bell peppers 1 tbsp olive oil 1/2 cup chopped onion 1 pound cooked HBK Italian sausage 3 garlic cloves, minced 1 tsp chopped oregano 1 tsp chopped parsley 1 tsp chopped basil Salt Ground black pepper 1/2 cup beef broth (chicken broth works as well) 1 1/2 cups shreadded cheese 2 cups cooked rice
Serving size: 4 people Total time: 30 minutes Ingredients This recipe requires a Traeger grill 4 double cut lamb chops 2 tbsp olive oil, divided Kosher salt Freshly ground black pepper 1 large onion, finely chopped 1 tbsp minced garlic 1/4 cup chicken stock 2 tbsp soy sauce 1 tbsp balsamic vinegar 1 tbsp chopped fresh rosemary 2 tsp stone ground mustard (dijon mustard works as well) 1 tsp Worcestershire sauce
Ingredients 1 lb HBK Teres Major steak Crushed black pepper Salt 1 tbsp olive oil
Servings: 5 adults Total cook time: 40 minutes Ingredients 1 lb HBK chorizo 1/4 cup onion, chopped 4 oz green chiles 15 oz black beans drained and rinsed (or pinto beans) 1/2 cup cheddar cheese 6-8 tortillas (recommend the large or xl) 20 oz enchilada sauce, red or green 1 cup lettuce, shredded Sour cream Salsa
Serving size: 4 adults Total cook time: 6 hours Ingredients 2 lbs HBK Beef Round Steak 1 tbsp olive oil 1 oz package of onion soup mix 1 cup water 1 can of cream of mushroom soup 1/2 cup sour cream Egg noodles 1 cup beef broth (optional, see recipe notes)
Let's Get Cooking!
Servings: 4 adults Total time: 4 hours Ingredients 3-4 lbs HBK chuck roast 1/2 tsp salt 1 tsp black pepper 1/4 cup all-purpose flour 1 garlic clove 2 tbsp vegetable oil or canola oil 1 medium white onion, cut into rings 2 celery stocks, cut into 3" pieces 2-3 potatoes, cubed 4 carrot sticks, cut into 3" pieces (baby carrots work as well) 1/3 cup beef broth (optional, see recipe notes)
Why Belle?
Feed your starter 3-5 hours before you plan to make your bread. It is best to use when it is at it's peak before it starts to fall. Measure your starter into a mixing bowl - starter reacts with certain metals so it is best to use stainless steel, ceramic, glass or wood mixing bowls. Add water and stir well with a fork to combine Add the flour and salt and stir with a fork to create a shaggy dough, it will not look like a ball of dough at this point, just stir it well enough to incorporate all ingredients and clumps. Cover the bowl with a damp towel and let rest for an hour at room temperature. After letting it rest for an hour wet your hands and gently pull the edge of the dough from the side of the bowl and push it down into the middle of the bowl, turn the bowl one quarter turn and repeat. The dough should start to resemble a ball after going around the bowl once or twice. Cover the dough in the bowl with a damp kitchen towel and let it rise for 8-10 hours at room temperature. The dough should roughly double in size. Gently remove the dough from the bowl onto a floured surface. Gently stretch the dough, then tuck the edges of the dough into the center, turn the dough a quarter turn and repeat until you have done a full circle. Gently pull the dough ball towards you, it will stick slightly on the counter helping to pull itself into a tighter ball. Rotate and do this again until you have a tight ball. Prepare a proofing basket or bowl by lining it with a kitchen towel and dusting it with flour. Place your dough ball, with the seam side up, in the prepared basket or bowl and cover with a kitchen towel. Place in refrigerator for 1-2 hours. When ready to bake preheat your oven, with your dutch oven inside it to 450° Tip dough from bowl onto a piece of parchment paper. Score the top with a lame or sharp knife. Lift the dough using the corners of the parchment paper into your dutch oven, for a softer crust place 4-6 ice cubes in the dutch oven beneath the parchment paper, and put the lid on. Bake for 30 minutes Remove the lid and bake for another 20-30 minutes to develop a darker crust. Remove the dutch oven from the oven and lift the bread out with the parchment paper and let cool for 1 hour on a wire rack.
Tired of waiting in line at the nearest Chinese takeout for some food that tastes like it came off an assembly line? Yeah, me too. Luckily for all of us, this recipe is super easy to make and tastes amazing! I remember going to different Mongolian grills as a kid, and it quickly became one of my favorite places to go. So you can only imagine my excitement when I tired this recipe and found out how similar it tasted! The broccoli being cooked in the sauce makes it so flavorful, and the longer cook time makes the beef so tender. Topping it all off with some rice, and toasted sesame seeds which adds a lovely little crunch to the dish. Don't like rice? Add noodles instead!
"For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works so that no one may boast." Ephesians 2:8-9
