Steakhouse Beef Stroganoff
Classic Comfort Food With Steakhouse Vibes
There’s something about a big pan of beef stroganoff that just feels like olden times.
Steakhouse Beef Stroganoff
This rich, steakhouse-style beef stroganoff is made with tender slow-cooked beef, golden mushrooms and onions, and a savory gravy that tastes like it simmered all day. Tossed with buttery egg noodles, it’s a cozy comfort meal that feels fancy but is easy enough for a Sunday dinner at home.
Ingredients
- 2 to 2 1/2 pounds beef stew meat (cut chuck roast)
- 1 1/2 tablespoons Montreal steak seasoning
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Black pepper to taste
- Pinch of paprika
- 1 large sweet onion, sliced
- 2 cups sliced mushrooms (any variety)
- 4 to 6 tablespoons butter, divided
- 1/2 tablespoon soy sauce
- 2 tablespoons Kitchen Bouquet browning sauce
- 2 1/2 cups water
- 1 heaping tablespoon Better Than Bouillon beef base
- 1 tablespoon of dijon mustard *optional
- 2 tablespoons cornstarch
- 1/2 cup cold water
- 1 package egg noodles (dumpling style or no yolks)
- Dried parsley for finishing
Instructions
- Season the beef stew meat with the Montreal steak seasoning, garlic powder, onion powder, black pepper, and paprika. Toss well so all the pieces are evenly coated.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and mushrooms and cook until softened and starting to turn golden. Add a little black pepper and the soy sauce. Stir and cook another few minutes.
- Transfer the mushrooms and onions to a covered roasting pan.
- In the same skillet, add a couple more tablespoons of butter. Sear the beef in batches until browned on all sides. It does not need to be fully cooked.
- Add the Kitchen Bouquet to the beef and toss to coat. Transfer the beef to the roasting pan on top of the mushrooms and onions.
- In the same skillet, add 2 1/2 cups of water. mustard if using, and the Better Than Bouillon. Bring to a simmer while scraping up all the browned bits from the pan. Stir until the bouillon is fully dissolved.
- Pour this mixture over the beef in the roasting pan. Cover tightly.
- Bake at 300 degrees for 3 1/2 hours, or until the beef is fork tender.
- In a small bowl, whisk together the cornstarch and cold water until smooth. Stir this into the roaster, cover, and cook for another 30 minutes.
- Remove the lid and cook for an additional 15 minutes to slightly thicken the sauce.
- While the stroganoff finishes, cook the egg noodles according to package directions. Drain and rinse.
- Remove the roaster from the oven, sprinkle in dried parsley, and stir in the cooked noodles until everything is well combined.
Notes
If you prefer, this can be made in a slow cooker on low for 6 to 8 hours. Add the cornstarch slurry at the end and cook until thickened.
Kitchen Bouquet adds rich color and depth. If you do not have it, you can substitute Worcestershire sauce or a little extra soy sauce.
Tender beef, buttery mushrooms and onions. This is all in a rich savory gravy. All of this comes together with egg noodles for a meal that’s simple and comforting.
Mr. Tipsy has always been an egg noodle guy. Honestly, any pasta will make him happy if I am being honest. But there is something about egg noodles with a rich gravy and tender beef that he absolutely loves. It reminds him of the baked noodles his mom used to make. In our house, anything with noodles and beef is pretty much guaranteed to be a perfect dinner.
I get asked all the time for a classic beef stroganoff recipe. While this may not be traditional, it is my version of it. I call it steakhouse beef stroganoff because the beef is seasoned with Montreal steak seasoning. This Stroganoff also has garlic and onion powders. The meat is slow cooked with buttery mushrooms and onions until everything is tender and full of flavor. It cooks low and slow in my speckled roaster or slow cooker. It all creates a rich, savory gravy. In the end you can thicken it up and even add sour cream if you want that classic stroganoff finish. It is cozy, simple, and one of those meals that always hits.
Kitchen Bouquet, But It’s Not Flowers
One ingredient in this recipe that might be new to you is . This is a classic browning and seasoning sauce. You’ll usually find in the gravy aisle at the grocery store. It’s been around since the late 1800s. Funnily enough it was originally created as a way to enhance both the color and flavor of gravies, soups, and sauces without having to cook things down for hours.
Kitchen Bouquet is made from caramelized vegetables and seasonings. You only need a small amount adds that deep, rich brown color and a subtle savory depth. Basically it makes dishes taste like they’ve been slow cooked all day. It’s a staple in a lot of Midwest and old school home kitchen. It is especially for pot roasts, gravies, and dishes like this where you want that cozy, hearty, homemade flavor.
Other Uses For The Bouquet
I also use Kitchen Bouquet in quite a few of my other recipes. If you’ve been around here for a while, you’ve probably seen it pop up before. It’s basically a sauce that adds depth of flavor and rich color to dishes like gravies, roasts, and slow cooked meals.
If you don’t have Kitchen Bouquet on hand, you can substitute with Gravy Master, which I also use, or even a splash of soy sauce to bring in that same savory richness.
These are some of the types ingredients that are missing from your recipes and why your recipes do not taste like your memories of Grandma.
The Meat
Beef stew meat is usually cut from chuck roast. This comes from the shoulder of the cow and is known for having great flavor. It can definitely be a tougher cut at first. When it’s cooked low and slow like in this recipe, it becomes incredibly tender.
If you can’t find beef stew meat, you can easily substitute with a chuck roast cut into cubes. Sirloin Tips are a good choice for a slightly more tender option. You could also make this with ground beef for a quicker version. Or even pork! Swap in pork, like cubed pork shoulder, which also becomes tender when slow cooked and works really well with these flavors.
Let’s Thicken This
At the end of the recipe, I add a cornstarch slurry to help thicken the gravy. If you prefer a thicker sauce, you can always mix up a little more cornstarch with cold water and add it in after the initial amount. Be sure to let it cook a bit longer until it reaches your desired consistency.
If you want to take this in a more classic stroganoff direction, you can also stir in a can of cream of mushroom soup or a scoop of sour cream at the end. Just make sure to lower the heat or let the dish cool slightly before adding sour cream so it doesn’t curdle. Then stir gently until everything is smooth and creamy.
Serve It Up
I love this recipe with the noodles mixed right in since those are Mr. Tipsy’s favorite, but it’s just as delicious served other ways too. You can spoon it over creamy mashed potatoes or even rice if you prefer, and it will soak up that rich gravy just as well.
Steakhouse Beef Stroganoff
This rich, steakhouse-style beef stroganoff is made with tender slow-cooked beef, golden mushrooms and onions, and a savory gravy that tastes like it simmered all day. Tossed with buttery egg noodles, it’s a cozy comfort meal that feels fancy but is easy enough for a Sunday dinner at home.
Ingredients
- 2 to 2 1/2 pounds beef stew meat (cut chuck roast)
- 1 1/2 tablespoons Montreal steak seasoning
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Black pepper to taste
- Pinch of paprika
- 1 large sweet onion, sliced
- 2 cups sliced mushrooms (any variety)
- 4 to 6 tablespoons butter, divided
- 1/2 tablespoon soy sauce
- 2 tablespoons Kitchen Bouquet browning sauce
- 2 1/2 cups water
- 1 heaping tablespoon Better Than Bouillon beef base
- 1 tablespoon of dijon mustard *optional
- 2 tablespoons cornstarch
- 1/2 cup cold water
- 1 package egg noodles (dumpling style or no yolks)
- Dried parsley for finishing
Instructions
- Season the beef stew meat with the Montreal steak seasoning, garlic powder, onion powder, black pepper, and paprika. Toss well so all the pieces are evenly coated.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and mushrooms and cook until softened and starting to turn golden. Add a little black pepper and the soy sauce. Stir and cook another few minutes.
- Transfer the mushrooms and onions to a covered roasting pan.
- In the same skillet, add a couple more tablespoons of butter. Sear the beef in batches until browned on all sides. It does not need to be fully cooked.
- Add the Kitchen Bouquet to the beef and toss to coat. Transfer the beef to the roasting pan on top of the mushrooms and onions.
- In the same skillet, add 2 1/2 cups of water. mustard if using, and the Better Than Bouillon. Bring to a simmer while scraping up all the browned bits from the pan. Stir until the bouillon is fully dissolved.
- Pour this mixture over the beef in the roasting pan. Cover tightly.
- Bake at 300 degrees for 3 1/2 hours, or until the beef is fork tender.
- In a small bowl, whisk together the cornstarch and cold water until smooth. Stir this into the roaster, cover, and cook for another 30 minutes.
- Remove the lid and cook for an additional 15 minutes to slightly thicken the sauce.
- While the stroganoff finishes, cook the egg noodles according to package directions. Drain and rinse.
- Remove the roaster from the oven, sprinkle in dried parsley, and stir in the cooked noodles until everything is well combined.
Notes
If you prefer, this can be made in a slow cooker on low for 6 to 8 hours. Add the cornstarch slurry at the end and cook until thickened.
Kitchen Bouquet adds rich color and depth. If you do not have it, you can substitute Worcestershire sauce or a little extra soy sauce.