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Beef Stroganoff

No one likes chewing on what feels like rubberized beef because of its dryness and simply because of being overcooked. If you want to eat a juicy and tender beef without using a pressure cooker, try following our version of the Beef Stroganoff. With its flavor and appearance, one might assume that it is a complicated dish– which is quite the opposite. Sure, it might take a while to cook to tenderize the meat, but once you get to taste the juicy chunks of beef coated in a delicious creamy sauce that is served over a bed of buttery noodles, you’ll then realize that it was worth the wait. So what are you waiting for? It is better when you make Beef Stroganoff yourself.


  • 2 lbs stew meat

  • JBros SPG (Salt, Pepper, & Garlic)

  • One stick butter

  • Olive oil

  • Salt & Pepper to taste

  • One medium yellow onion, minced

  • One red bell pepper, diced

  • One green bell pepper, diced

  • 7-8 cloves of garlic, minced

  • 2 tbsp Worcestershire sauce

  • 1/4 cup all-purpose flour

  • 2 tbsp Worcestershire sauce

  • 2 cups beef broth

  • 1 cup sour cream

  • 12 oz package of extra-wide egg noodles


  1. Season stew meat with JBros SPG. Toss and mix to make sure the meat is evenly coated.

  2. Melt butter stick in a pan under medium heat and add a little olive oil.

  3. Fry the stew meat and season more with salt and pepper to taste. Let it cook for 2 minutes to sear and cook an additional 2 minutes or remove from heat once it has completely color changes and is cooked inside.

  4. Once the meat is removed, melt more butter in the same pan and saute the onion and bell pepper—season with salt to taste. Pour more olive oil if necessary, and add the minced garlic. Cook for 5-7 minutes until it softens, stirring occasionally.

  5. Coat the vegetables with all-purpose flour. Stir until it turns brown and well-coated.

  6. Glaze the pan with the Worcestershire sauce and stir until the sauce gets well incorporated.

  7. Place the stew meat back, followed by the beef broth, to deglaze the skillet. Let it simmer for half an hour to an hour under medium-low heat. Add more broth if necessary and stir from time to time to avoid it from sticking.

  8. After simmering it, turn off the heat and add the sour cream. Mix until well incorporated into the stew. Season with more salt and pepper if needed.

  9. Meanwhile, cook the noodles according to the directions on the package. Drain and lightly coat with additional butter to keep it from sticking. Keep warm.

  10. Serve with noodles. Enjoy while still hot!

Have a copy of the recipe here.

Beef Stroganoff
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