Description
This classic Beef Stroganoff recipe features tender strips of beef chuck roast simmered in a creamy sauce with mushrooms, onions, and a touch of white wine, served best over hot cooked noodles for a comforting and hearty meal.
Ingredients
Units
Scale
Beef and Seasonings
- 2 pounds beef chuck roast
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Sauce and Add-ins
- 4 ounces butter
- 4 green onions, sliced (white parts only)
- 4 tablespoons all-purpose flour
- 1 (10.5 ounce) can condensed beef broth
- 1 teaspoon prepared mustard
- 1 (6 ounce) can sliced mushrooms, drained
- 1/3 cup sour cream
- 1/3 cup white wine
- Salt and ground black pepper to taste
Instructions
- Prepare the beef: Remove any fat and gristle from the chuck roast and cut into strips about ½-inch thick by 2-inches long. Season the beef strips evenly with ½ teaspoon salt and ½ teaspoon ground black pepper.
- Brown the beef: Melt the butter in a large skillet over medium heat. Add the beef strips and brown quickly, ensuring all sides get a nice sear.
- Cook the onions: Push the browned beef to one side of the skillet. Add the sliced white parts of the green onions to the empty side and cook them while stirring for 3 to 5 minutes until softened, then push them to join the beef.
- Make the sauce base: Stir the all-purpose flour into the pan juices on the empty side of the skillet to form a roux. Gradually pour in the condensed beef broth while stirring constantly and bring the mixture to a boil.
- Simmer the beef: Reduce the heat to low and stir in the prepared mustard. Cover the skillet and simmer gently for about 1 hour, or until the beef is tender.
- Add final ingredients and heat through: Five minutes before serving, stir in the drained sliced mushrooms, sour cream, and white wine. Cook everything together until heated through. Adjust seasoning by adding salt and ground black pepper to taste.
- Serve: Serve the beef stroganoff hot over cooked noodles of your choice for a delicious and satisfying meal.
Notes
- You can substitute fresh sautéed mushrooms for canned ones if preferred, cooking them until nicely browned before adding.
- If using more tender cuts like sirloin or tenderloin strips, reduce the simmering time to 20 minutes to avoid overcooking.
- Use a dry white wine such as Sauvignon Blanc for best flavor, or substitute additional beef broth to keep it family-friendly and alcohol-free.
- For creamier sauce, ensure to stir sour cream in gently off the heat or on very low heat to prevent curdling.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 85 mg
