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Creamy Beef Stroganoff with Mushrooms and Sour Cream Recipe

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4.3 from 54 reviews

This classic Beef Stroganoff recipe features tender strips of beef chuck roast simmered in a rich sauce made from beef broth, white wine, mushrooms, and sour cream. Perfectly seasoned and served over rice or noodles, it’s a flavorful and comforting dish that has been cherished for over 20 years.

  • Total Time: 1 hr 30 mins
  • Yield: 8 servings

Ingredients

Beef Stroganoff

  • 2 pounds beef chuck roast
  • ½ teaspoon salt
  • ½ 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
  • ⅓ cup sour cream
  • ⅓ cup white wine (dry white wine like Sauvignon Blanc recommended)
  • Salt and ground black pepper to taste

Instructions

  1. Prepare the Beef: Remove any fat and gristle from the chuck roast and cut into strips approximately ½-inch thick by 2-inches long. Season the beef strips with ½ teaspoon salt and ½ teaspoon ground black pepper.
  2. Brown the Beef: Melt butter in a large skillet over medium heat. Add the beef strips and brown them quickly, ensuring they develop a nice sear without overcooking.
  3. Cook 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.
  4. Make the Sauce Base: Stir the flour into the pan juices in the empty side of the skillet, mixing well to form a roux. Slowly pour in the condensed beef broth, stirring constantly to prevent lumps, and bring the mixture to a boil.
  5. Simmer the Beef: Reduce the heat to low, stir in the prepared mustard, then cover the skillet and let it simmer until the beef is tender, approximately 1 hour.
  6. Finish the Stroganoff: Five minutes before serving, stir in the drained mushrooms, sour cream, and white wine. Heat through gently, then season with additional salt and ground black pepper to taste.
  7. Serve: Serve the beef stroganoff hot over cooked noodles or rice for a comforting meal.

Notes

  • For a fresher taste, substitute canned mushrooms with fresh sautéed mushrooms.
  • If using leaner cuts such as sirloin or tenderloin strips instead of chuck roast, reduce the simmering time to 20 minutes to avoid overcooking.
  • Use a dry white wine like Sauvignon Blanc to balance flavors or increase broth quantity for a more family-friendly, non-alcoholic option.
  • Author: Julia
  • Prep Time: 15 mins
  • Cook Time: 1 hr 15 mins
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Russian-American

Find it online: https://omgmakethis.com/creamy-beef-stroganoff-with-mushrooms-and-sour-cream-recipe/