Description
A classic Beef Stroganoff recipe featuring tender strips of beef chuck roast simmered in a creamy mushroom sauce made with sour cream, white wine, and flavorful seasonings. Served over hot cooked noodles, it's a comforting and hearty dish perfect for family dinners.
Ingredients
Units
Scale
Beef and Seasonings
- 2 pounds beef chuck roast
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Sauce
- 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 Beef: Remove any fat and gristle from the chuck roast. Cut the beef into strips approximately ½-inch thick by 2 inches long. Season evenly with ½ teaspoon salt and ½ teaspoon ground black pepper.
- Brown Beef: Melt butter in a large skillet over medium heat. Add the beef strips and brown quickly on all sides to seal in the juices, about 3 to 4 minutes.
- Cook Onions: Push the beef to one side of the skillet. Add the sliced white parts of the green onions to the empty side and cook, stirring often, for 3 to 5 minutes until softened, then push them to join the beef.
- Add Flour and Broth: Stir the all-purpose flour into the pan juices on the empty side of the pan until combined. Gradually pour in the beef broth while stirring constantly to avoid lumps. Bring the mixture to a boil.
- Simmer: Reduce heat to low and stir in the prepared mustard. Cover the skillet and let the beef simmer gently until tender, approximately 1 hour.
- Finish Sauce: Five minutes before serving, stir in the drained sliced mushrooms, sour cream, and white wine. Cook until heated through but do not boil to prevent curdling. Season with salt and ground black pepper to taste.
- Serve: Serve the beef stroganoff hot over cooked noodles or egg pasta for a classic presentation.
Notes
- You can substitute fresh sautéed mushrooms for canned if preferred for better flavor and texture.
- If using sirloin or tenderloin strips instead of chuck roast, reduce simmering time to 20 minutes as these cuts cook more quickly.
- Use a dry white wine such as Sauvignon Blanc for authentic flavor. For a family-friendly option, substitute extra beef broth for the wine.
- Be careful not to boil the sauce after adding sour cream to prevent it from separating.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
