Description
Classic Beef Stroganoff featuring tender strips of beef chuck roast simmered in a creamy mushroom sauce with sour cream and white wine, served over hot cooked noodles for a hearty and comforting meal.
Ingredients
Units
Scale
Beef and Seasoning
- 2 pounds beef chuck roast
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Sauce and Flavorings
- 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; cut into ½-inch thick by 2-inch long strips. Season beef strips with ½ teaspoon salt and ½ teaspoon ground black pepper to taste.
- Brown the beef: Melt butter in a large skillet over medium heat. Add the beef strips and quickly brown them on all sides without overcrowding the pan.
- Add and cook onions: Push the browned beef to one side of the skillet, add the sliced white parts of the green onions and cook while stirring for 3 to 5 minutes until softened. Then push onions to side with beef.
- Make the sauce base: Stir the flour into the pan juices on the empty side of the skillet to form a roux. Slowly pour in the condensed beef broth while stirring constantly to avoid lumps. Bring the mixture to a boil.
- Simmer the beef: Reduce the heat to low, stir in the prepared mustard, cover the skillet, and let it simmer gently until the beef is tender, about 1 hour.
- Finish with mushrooms and sour cream: Five minutes before serving, stir in the drained sliced mushrooms, sour cream, and white wine. Cook until heated through but do not boil. Season with additional salt and ground black pepper to taste.
- Serve: Serve the beef stroganoff hot over cooked noodles for a classic presentation.
Notes
- Substitute fresh sautéed mushrooms for canned mushrooms for a fresher taste.
- If using sirloin or tenderloin strips instead of chuck roast, reduce simmering time to 20 minutes as these cuts are more tender.
- Use a dry white wine such as Sauvignon Blanc to complement the flavors or add extra beef broth if avoiding alcohol for a family-friendly option.
- Ensure not to boil after adding sour cream to avoid curdling; just heat until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
