Butter Together: A stroganoff recipe 'beef-ore' I head out

December 4, 2019 10:14:45 AM



There is nothing earth-shatteringly special about this recipe. But it's simple, hearty, forgiving, uses ingredients I frequently have on hand, and pleased even my picky eaters. So I guess in that sense, it is special.


A few nights ago, I was scheduled to go to Bunko. Now, my Bunko group is fabulous not only because I truly enjoy the friendship of the women with whom I play, but also because -- and this is key -- it means I don't have to cook for an evening. The hostess cooks dinner, and the rest of us just enjoy it. Thank goodness they are all excellent cooks!


However, as I think I've mentioned before, sometimes I forget things. Usually that means I don't do things at all. Occasionally that means I do things twice.



Bunko night turned out to be one of those "do it twice" type evenings. We were out of school for the day, so I ran to the grocery store for a few cider ingredients and picked up a package of reduced-for-quick-sale beef stew meat while I was there.


Then I ran home, dropped our youngest off with Zack and tossed the stew meat into the electric pressure cooker. I took the big girls to piano lessons while my Instant Pot did the hard work.


By the time I returned home, the meat was cooked, the pressure had released ... and I remembered that I didn't have to cook after all. If you think for one minute that I did the right thing, the nice thing, the Christian thing, and finished cooking that meal for my husband and children anyway ... well, you would be wrong about me.


Instead, I poured off some of the cooking liquid. I put the cooked beef and some of the remaining cooking liquid (just enough to cover the meat) into a glass bowl and placed it into the fridge. That night, Zack was in charge of supper, and they had pizza.


The next day, I reheated the beef and turned it into beef stroganoff. It was good enough that both my "can we please go out to eat?" kiddo and my "I really don't like stroganoff" child said it was good. I consider that a win.


Amelia Plair is a mom and high school teacher in Starkville. Email reaches her at [email protected]






1 1/2 pounds stew meat


1 cup beef or chicken stock (or 1 cup water plus beef or chicken bouillon)


1 tablespoon dehydrated minced onion


1 teaspoon garlic powder


1/2 - 1 cup sour cream


2 teaspoons corn starch


Salt and pepper (to taste)



  • Mix meat, water or stock, onion, and garlic powder in pressure cooker or slow cooker. If using a pressure cooker, cook at high pressure for 30 minutes and allow a natural release. If using a slow cooker, cook on low for about 8 hours.


  • When beef is cooked, pour off excess cooking liquid so that beef is just barely covered with liquid; you will need only about 3/4 cup liquid. The next steps can be done in the slow cooker (set to high heat), in an electric multicooker (on saute), or on the stovetop (over med-low heat). Add sour cream, beginning with half a cup. Mix corn starch into a few tablespoons of cold water to make a slurry; do not skip this step and add starch directly to the liquid, as that will result in grainy stroganoff. Mix the slurry into the beef mixture.


  • Stir occasionally while heating through. Taste mixture; add salt and pepper and (if desired) more sour cream as needed to achieve the consistency and flavor you prefer. Be aware that the stroganoff will continue to thicken as it cooks. Serve over egg noodles.