Beef Stroganoff with a Kick

I’m sure someone will argue that this isn’t technically Beef Stroganoff because I’ve tampered with the recipe so much, but that’s what it started out as & that’s what my family calls it. The recipe is for no mushrooms, but add some in if you want. Also, if you want more or less spice, just taper the pepper amounts.

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Beef Stroganoff with a Kick

Yield: 6-8

Author: Michelle's Lane

Prep time: 30 MinCook time: 3 HourInactive time: 3 HourTotal time: 6 H & 30 M

This is how I make beef stroganoff for my mushroom-hating, spice-loving family.

Ingredients

Ingredients

• 1 bag of egg noodles
• 2 lbs of steak or roast (I usually use eye of round, but heck I’ve even used ground beef when things were dire), cubed
• 1 onion, diced
• 3-4 chopped green onions
• 3 garlic cloves diced
• 3 cups of beef stock or broth
• 1 tsp salt
• Black pepper (2 tsp for mild, 1-2 tablespoons for some heat)
• 1 tsp red pepper flakes for even more heat (optional)
• 8 oz sour cream
• 2 bay leaves
• 1/2 tsp oregano
• 1 package of French onion soup or beef onion soup OR 1 can of cream of mushroom soup.

Instructions

Cooking Instructions

1. Chop up the onion & finely dice the garlic.
2. Cut the meat into cubes.
3. Heat cooking oil in an oven safe pot with a lid & sauté the onions & garlic until the onions are clear.
4. Move the garlic & onions to one side of the pot & then add in the meat so it touches the pot surface. Seer the meat then mix everything together. Be sure to scrape any brown bits off the bottom of the pan.
5. Add in salt, black & red pepper to your liking, and oregano. Mix well.
6. Add in beef stock, soup of your choice & bay leaves. Stir everything together. (My family won’t eat mushrooms, so I use French onion or beef onion instead)
7. Cover pot with the lid & either simmer on low for 3 hrs or put in the oven at 300° for 3 hrs. Check & stir occasionally & add more bone broth as needed to maintain gravy.
8. After 3 hours, remove from heat, remove the bay leaves & mix in the sour cream and 1/2 the chopped green onions.
9. Cover the pot & let this thicken while you cook the egg noodles.
10. Serve over the egg noodles & garnish with the remainder of the green onions.

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