Beef Stroganoff

Big Green Egg

PREP TIME

15 Minutes

EGG TEMP

400°F/204°C

COOK TIME

30 Minutes

SERVINGS

4-8

Ingredients

1 lb (0.5 kg) chuck eye steak, diced
1/2 cups (120 ml) flour
1 tablespoon (15 ml) garlic powder
1 tablespoon (15 ml) mustard powder
Salt and pepper to taste
1 cup (240 ml) onion, finely diced
8 oz. (229 g) mushrooms, sliced
2 tablespoons (30 ml) olive oil
10 1/2 oz. (300 g) beef broth
16 oz. (457 g) sour cream
Package of egg noodles (any noodles can be used), cooked

Accessories

Cast Iron Skillet

With a cast iron skillet now cook all you can; whether it be steaks, paninis, vegetables or anything...

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convEGGtor

The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Instructions

Step 1

Set the EGG for indirect cooking with the convEEGtor at 400°F/204°C.

Step 2

Mix the flour, garlic powder, mustard powder and salt and pepper. Coat the steak in the flour mixture.

Step 3

Heat the oil in a cast iron skillet and add the steak. When the steak is halfway cooked add the onion and mushrooms. Cook for approximately 10 minutes. Add the beef broth and cook until it has reduced and becomes thick, about 10 minutes. Mix in the sour cream and remove from the EGG.

Step 4

Serve over noodles.

Instructions

Set the EGG for indirect cooking with the convEEGtor at 400°F/204°C.
Mix the flour, garlic powder, mustard powder and salt and pepper. Coat the steak in the flour mixture.
Heat the oil in a cast iron skillet and add the steak. When the steak is halfway cooked add the onion and mushrooms. Cook for approximately 10 minutes. Add the beef broth and cook until it has reduced and becomes thick, about 10 minutes. Mix in the sour cream and remove from the EGG.
Serve over noodles.

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