Beef Stroganoff is originally a Russian recipe first appearing in cookbooks in the mid 19th century. It made it’s way out of Russia through China and was brought to America by Chinese and Russian immigrants as well as US military servicemen posted in China. In its current American form beef stroganoff is thin strips of seasoned beef and mushrooms in a creamy sauce enhanced by sour cream. For Suvie we’ve chosen to slow cook the beef until tender then serve over a bed of egg noodles creating the perfect weeknight comfort dish.
- 2 tsp salt
- ⅔ tsp black pepper
- ⅔ tsp garlic powder
- 1 lbs beef chuck, cut into 2”x¼” strips
- 1 tbsp olive oil
- 2 tbsp butter, melted
- 1 medium onion, sliced
- 8 oz cremini mushrooms, sliced
- ½ cup beef broth
- 1 10 ¾ oz can cream of mushroom soup
- 8 oz egg noodles
- 1 cup sour cream
- 3 sprigs parsley, roughly chopped, for garnish
In a large bowl combine salt, black pepper, and garlic powder. Add beef strips to bowl and toss to combine. Drizzle olive oil over bowl and toss again. Arrange in a Suvie pan.
Combine the onion and mushrooms with the melted butter in another Suvie pan. Broil both Suvie pans for 10 minutes, stirring halfway through the broil.
During the broil combine the beef broth and cream of mushroom soup in the mixing bowl used for the steak. Once the broil is complete, add the mushrooms and steak to the bowl. Mix to combine. Divide the stroganoff between the two Suvie pans and load into upper zone of Suvie.
Add egg noodles to the starch pan and load into the starch zone.
Fill reservoir, enter settings and cook now or schedule.
My Cook > Slow Cook & Starch Settings
LOW, 3 hours
Starch: 8 minutes
After the cook remove all pans from Suvie. Divide the sour cream between the two pans and mix well to incorporate.
Serve the beef over the noodles with a sprinkle of parsley as garnish.
Nutrition Info per 1 Serving (4 Servings per Recipe): Calories 759, Total Fat 45.7g, Sodium 1007.8mg, Total Carbs 53.3g, Protein 51.8g