Beef Stroganoff with Noodles

Recipe View In a large Dutch oven, heat vegetable oil over high heat. Brown the cubed stew meat on all sides. Remove from the pan. (Approximately 10-15 minutes)

Recipe View In the same Dutch oven, sauté bacon, onion, and celery until the onions are translucent and bacon is fully cooked, rendering its fat. Return the browned stew meat to the pot. (Approximately 8-10 minutes)

Recipe View Stir in seasoning salt, Worcestershire sauce, and beef broth. Bring to a boil, then cover and reduce the heat to medium-low. Simmer gently for 1 to 1 1/2 hours, or until the meat is fork-tender. (Approximately 60-90 minutes)

Recipe View While the meat simmers, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente. Drain well and set aside. (Approximately 10 minutes)

Recipe View In a skillet, melt butter over medium heat. Sauté sliced mushrooms until golden brown and slightly softened, enhancing their flavor. Add the sautéed mushrooms to the meat mixture. (Approximately 5-7 minutes)

Recipe View Bring the meat mixture to a gentle boil. In a small bowl, whisk together cornstarch and cold water to form a slurry. Gradually stir the cornstarch slurry into the meat mixture, stirring constantly to prevent lumps. Cook until the sauce thickens slightly. (Approximately 3-5 minutes)

Recipe View Remove from heat and gently stir in sour cream until the sauce is creamy and smooth. Be careful not to boil after adding sour cream, as it may curdle. (Approximately 1-2 minutes)

Recipe View Serve the Beef Stroganoff immediately over hot egg noodles. Garnish with fresh parsley or a dollop of extra sour cream, if desired.