Description
Classic Beef Stroganoff features tender strips of chuck roast simmered in a creamy mushroom sauce with onions, garlic, and a touch of Dijon mustard and Worcestershire sauce, served over egg noodles for a comforting and hearty meal perfect for family dinners.
Ingredients
Scale
Beef and Seasoning
- 2 pounds chuck roast, trimmed and cut into thin strips
- 1 teaspoon salt
- ½ teaspoon black pepper
Cooking Fats
- 1 tablespoon olive oil
- 2 tablespoons butter
Vegetables
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces fresh mushrooms, sliced
Sauce Ingredients
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons Worcestershire sauce
Other
- 12 ounces egg noodles
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare and Brown the Beef: Season the chuck roast strips with salt and black pepper. Heat olive oil and butter in a large skillet over medium-high heat. Add the beef strips and sear them until browned on all sides. Remove the beef from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the finely chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant. Then, add the sliced mushrooms and cook until they turn golden brown, about 5-7 minutes.
- Create the Sauce Base: Sprinkle the flour over the vegetables in the skillet. Stir and cook the mixture for 1-2 minutes to cook out the raw flour taste. Gradually pour in the beef broth while stirring continuously to prevent lumps. Bring the mixture to a simmer and let it thicken for about 5 minutes.
- Simmer the Beef: Return the browned beef and any accumulated juices to the skillet. Stir in Dijon mustard and Worcestershire sauce. Lower the heat to a gentle simmer, cover the skillet, and cook for 45 minutes to 1 hour until the beef is tender.
- Cook the Egg Noodles: About 10 minutes before the beef finishes cooking, prepare the egg noodles according to the package instructions. Drain and set aside.
- Finish the Sauce: Stir the sour cream into the beef mixture until well combined and heated through. Taste and adjust seasoning with additional salt and pepper as desired.
- Serve: Serve the beef stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with chopped fresh parsley if using, and enjoy your comforting meal!
Notes
- For a richer flavor, use homemade beef broth if possible.
- Do not boil the sauce after adding sour cream to prevent curdling; just heat through gently.
- Any type of mushrooms can be used, but cremini or button mushrooms work best.
- Feel free to substitute sour cream with Greek yogurt for a lighter option.
- Searing the beef properly is essential to lock in juices and add depth of flavor.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
