I am SO excited to share this recipe with you guys. Part of the reason is because it’s really, really good. These are actual quotes from the hubs if you need proof:
“This is hands down the best stroganoff I have ever had.”
“This is a restaurant quality dish.”
I mean, I’ll take that feedback! 😀
And the other part of why I’m so stoked to share this recipe with you is because I used farm-fresh beef delivered from The Neighborherds. The Neighborherds is a family owned company whose mission is to change the culture of how beef is raised, purchased and consumed by simplifying the process of getting fresh beef from farm to table – how cool is that?
For my first order I received a bundle of local midwest-raised beef delivered right to my doorstep that included the stew meat I used for this recipe, as well as ground beef and a rump roast that I have some EPIC plans for – so stay tuned.
I dig this concept so much as I think it’s incredibly important to know where our food comes from AND to support local farmers, so this is a win-win. Each piece of beef is labeled with the farm it came from, and you can read more about each farm on the website – my beef came from the Wagner Brothers Farm in South Dakota.
Last, but certainly not least the flavor of the beef is out of this world. It’s rich, bold and is certainly the star of this recipe. I’m hooked on this beef already and y’all can be too because the folks over at The Neighborherds gave me a 15% coupon code to share with you guys! Use code givememeatloaf to place your first order and get to cookin’!
Alrighty, time to share this yummy beer-soaked recipe! 😀
Cook time: 3 hours
1.25 lb stew meat
1 tsp salt
1/2 tsp fresh cracked black pepper
2 tbs olive oil
1 tbs butter
1/2 cup chopped onion
8 oz baby bella mushrooms, sliced
1/2 bottle Goose Island Sofie beer
1 1/4 cup beef broth
3 sprigs fresh thyme
2 tbs flour
1/3 cup whipping cream
1 bag extra-wide egg noodles
1 tbs butter
fresh chopped parsley for topping
First toss the meat in a bowl with the salt + pepper so pieces are well-seasoned.
Next get a large dutch oven on high. Add the olive oil, and the meat, searing each side until browned. This will seal in all the flavor-flaves. Remove from the beef from the dutch oven and set aside. Next add the onions and mushrooms to the same dutch oven with the butter and cook over medium heat until onions are translucent and mushrooms are golden, about 10 minutes. Look at this FOND. Oooh baby.
Add the beer, the broth, and the thyme sprigs – scraping up all those bits from the bottom of the dutch oven. Then add the meat back into the pot. Turn heat up to a boil, then reduce to a simmer, cover and cook on low for three hours.
Shortly before the beef and sauce are done, cook your egg noodles until they are al dente, add butter and set aside.
Once the meat is fork tender after the three hours, remove the lid and add the flour. Mix well, letting the flour cook through for about one minute. Last add the cream to the pot and stir. Cook this on low for 5 minutes until the sauce has thickened a bit. Voila, yer meaty beer sauce situation is done!
To serve, layer the noodles with the beef and sauce, and top with fresh chopped parsley. Eat up with a nice cold beer on the side, of course.