Beef Stroganoff is such a great comforting dish for those chilly winter days or nights. Fortified with Black Pepper and Thyme essential oils, along with mushrooms, onions, and garlic is sure to bring a satisfying smile to everyone. Tender, melt in your mouth chunks of beef, smothered in a delicious, thick, creamy sauce. Perfect to prepare early in the day and slow cook in the crock-pot. Try it today…you will be so glad you did.
- 1 pound beef cut into cubes (more tender cuts require less cooking time)
- 1 yellow onion sliced thin
- 2-3 cloves of garlic minced
- 8 oz button mushrooms quartered
- 3 Tbl olive oil
- 3 Tbl butter
- 3 Tbl flour
- 8 oz white wine
- 32 oz beef stock
- 8 oz sour cream
- 2 drops YL Thyme essential oil
- 2 drops YL Black Pepper essential oil
- 3 Tbl fresh Italian Parsley chopped
- Salt and Pepper to taste
- 1 pkg Extra Wide Egg Noodles cooked according to directions
Heat a large heavy bottom pot or Dutch oven over medium-high. Add 1 Tbl olive oil and butter.
Season beef cubes with salt and dust with flour. Brown beef well on all sides, working in batches to not crowd the pan.
Remove beef and add remaining olive oil and butter. Saute onions over high heat for 3-5 minutes until slightly caramelized, and cooked through. Add garlic and cook for 1 minute more.
Add mushrooms and brown.
Add any remaining flour to the pan and cook for 2-3 minutes or until a slightly nutty aroma is achieved.
Add beef and any juices back to pan, deglaze with white wine, and reduce by ¾.
Add beef stock, bring to a boil, then reduce heat and allow to simmer uncovered for 45 minutes - 1 hour.
Remove about 1 cup of the hot liquid and slowly stir into sour cream in a separate bowl (this is called tempering).
Add essential oils into the tempered cream mixture. Stir cream mixture back into the pot, add Italian Parsley, taste and adjust seasoning.
Serve over cooked egg noodles.
You can substitute rice for the egg noodles.