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This beef stroganoff is made with beef chuck roast, beef broth, white wine, and sour cream. It is the best I've ever had and well worth the effort. I have been making this recipe for over 20 years! Serve over rice or noodles.
Ingredients
- beef chuck roast: 2 pound
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- ounces butter: 4 piece
- green onions, sliced (white parts only): 4 piece
- all-purpose flour: 4 Tbsp
- condensed beef broth: 1 can (10.5 ounce can)
- prepared mustard: 1 tsp
- mushrooms: 1 can (6 ounce can, drained, sliced)
- sour cream: 0.33333 cup
- white wine: 0.33333 cup
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Remove any fat and gristle from chuck roast; cut into strips 1/2-inch thick by 2-inches long. Season with ½ teaspoon salt and ½ teaspoon pepper.
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Melt butter in a large skillet over medium heat. Add beef and brown quickly. Dotdash Meredith Food Studios
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Push beef to one side of the skillet. Add onions; cook and stir for 3 to 5 minutes, then push to the side with beef. Dotdash Meredith Food Studios
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Stir flour into juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the beef is tender. Dotdash Meredith Food Studios
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Five minutes before serving, stir in mushrooms, sour cream, and white wine. Cook until heated through; season with salt and pepper. Dotdash Meredith Food Studios
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Serve over noodles. DOTDASH MEREDITH FOOD STUDIOS
