Description
Classic Beef Stroganoff with tender strips of beef chuck simmered in a rich sauce of butter, onions, mushrooms, sour cream, mustard, and white wine, served over hot cooked noodles for a hearty and comforting meal.
Ingredients
Units
Scale
Main Ingredients
- 2 pounds beef chuck roast
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 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
- Hot cooked noodles (for serving)
Instructions
- Prepare the beef: Remove any fat and gristle from the chuck roast and cut it into strips about ½-inch thick and 2-inches long. Season the beef strips evenly with ½ teaspoon salt and ½ teaspoon ground black pepper.
- Brown the beef: In a large skillet, melt the butter over medium heat. Add the beef strips and brown them quickly on all sides until a nice crust forms, about 3-5 minutes.
- 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, stirring occasionally, for 3 to 5 minutes until softened. Then push the onions to the side with the beef.
- Create the sauce base: Stir the all-purpose 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 and then reduce the heat to low.
- Simmer the beef: Stir in the prepared mustard and cover the skillet. Let the beef simmer gently until tender, about 1 hour, stirring occasionally to prevent sticking.
- Add final ingredients: Five minutes before serving, stir in the drained sliced mushrooms, sour cream, and white wine. Cook just until heated through but not boiling to prevent curdling.
- Season and serve: Taste the sauce and adjust salt and ground black pepper to your preference. Serve the beef stroganoff hot over a bed of cooked noodles for a rich and satisfying meal.
Notes
- You can substitute fresh sautéed mushrooms for canned if preferred; sauté in butter before adding to the stroganoff near the end of cooking.
- If using tender cuts like sirloin or tenderloin strips instead of chuck roast, reduce the simmering time to about 20 minutes to avoid overcooking.
- For a family-friendly option, use a dry white wine such as Sauvignon Blanc or replace the wine with extra beef broth.
- Be careful not to boil after adding sour cream to prevent curdling; warm through gently instead.
- Serve over egg noodles or any pasta of your choice for a traditional presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 95 mg
