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Classic Beef Stroganoff

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Classic beef stroganoff combines tender strips of chuck roast with mushrooms, onions, mustard, and a rich sour cream sauce. Serve it over warm egg noodles, rice, or mashed potatoes for a comforting family dinner.

Ingredients

  • 2 pounds beef chuck roast
  • 1/2 teaspoon salt, plus additional salt to taste
  • 1/2 teaspoon ground black pepper, plus additional pepper to taste
  • 4 ounces butter
  • 4 green onions, sliced, using the white portions
  • 4 tablespoons all-purpose flour
  • 1 can (10.5 ounces) condensed beef broth
  • 1 teaspoon prepared mustard
  • 1 can (6 ounces) sliced mushrooms, drained
  • 1/3 cup sour cream
  • 1/3 cup beef broth
  • Hot cooked egg noodles, rice, or another preferred base for serving

Instructions

  1. Trim excess fat and tough connective tissue from the beef chuck roast. Slice the meat into strips approximately 1/2 inch thick and 2 inches long, then season with salt and black pepper.
  2. Melt the butter in a large skillet over medium heat. Add the beef strips and quickly brown them, working in batches if necessary to avoid overcrowding the skillet.
  3. Move the browned beef to one side of the skillet. Add the sliced green onions to the open side and cook for 3 to 5 minutes, stirring occasionally, until softened.
  4. Push the onions toward the beef to create some open space. Add the flour to the buttery pan juices and stir until smooth.
  5. Gradually pour in the condensed beef broth while stirring constantly. Bring to a gentle boil and continue stirring until the sauce begins to thicken.
  6. Reduce the heat and stir in the prepared mustard. Cover and gently simmer for approximately 1 hour, stirring occasionally, until the beef is tender.
  7. About 5 minutes before serving, add the drained mushrooms, sour cream, and remaining beef broth. Stir gently until combined.
  8. Warm the stroganoff over low heat until heated through without allowing the sauce to boil vigorously.
  9. Taste and adjust with additional salt and black pepper as needed.
  10. Serve the beef stroganoff immediately over hot cooked egg noodles, rice, or mashed potatoes.

Notes

  • Fresh cremini, button, or baby bella mushrooms can replace canned mushrooms; sauté them until browned before adding them to the sauce.
  • Sirloin or beef tenderloin can replace chuck roast, but these tender cuts require a much shorter cooking time.
  • Add 1 or 2 minced garlic cloves with the green onions for extra savory flavor.
  • Add 1 teaspoon sweet or smoked paprika for a warmer flavor.
  • For a creamier sauce, slightly increase the amount of sour cream.
  • Ground beef can be used for a quicker variation; brown it thoroughly and drain excess fat before preparing the sauce.
  • Refrigerate leftovers in an airtight container for up to 3 to 4 days, preferably keeping the noodles separate from the sauce.
  • Reheat gently over low to medium-low heat and add a splash of beef broth or water if the sauce becomes too thick.
  • Avoid boiling the stroganoff after adding sour cream because high heat can cause the sauce to separate.
  • For best freezing results, freeze the beef and sauce without the sour cream, then add fresh sour cream after thawing and reheating.

Nutrition

Find it online: https://yumfamilyrecipes.com/classic-beef-stroganoff/