Description
Classic Beef Stroganoff made with tender beef chuck strips simmered in a creamy mushroom sauce, flavored with onions, mustard, and white wine. Perfectly served over hot cooked noodles for a rich and comforting meal.
Ingredients
Units
Scale
Beef
- 2 pounds beef chuck roast
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Cooking Base
- 4 ounces butter
- 4 green onions, sliced (white parts only)
- 4 tablespoons all-purpose flour
Sauce
- 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 and cut into strips about 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.
- Cook Onions: Push the browned beef to one side of the skillet. Add the sliced white parts of the green onions and cook, stirring for 3 to 5 minutes until softened, then push them to the side alongside the beef.
- Create Sauce Base: Stir the flour into the empty side of the pan with the pan juices and cook briefly to remove the raw flour taste. Slowly pour in the condensed beef broth while stirring constantly to avoid lumps. Bring to a boil, then reduce heat to low.
- Add Flavor: Stir in the prepared mustard. Cover the skillet and let it simmer gently for about 1 hour until the beef is tender and the sauce has thickened.
- Finish Stroganoff: Five minutes before serving, stir in the drained mushrooms, sour cream, and white wine. Cook just until heated through without boiling to prevent sour cream curdling. Season with additional salt and ground black pepper to taste.
- Serve: Serve the beef stroganoff hot over cooked noodles or egg noodles for a classic presentation.
Notes
- You can substitute fresh sautéed mushrooms for canned if preferred for a fresher flavor.
- 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; alternatively, add extra beef broth if you want to omit alcohol for a family-friendly version.
- Ensure not to boil after adding sour cream to avoid curdling the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 85 mg
