Beef Stroganoff (2024)

Ingredients

• 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

  See Also

  Slow Cooker Beef Stroganoff

• salt and ground black pepper to taste

1. 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.

2. Melt butter in a large skillet over medium heat. Add beef and brown quickly.

   

3. 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.

   

4. 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.

   

5. Five minutes before serving, stir in mushrooms, sour cream, and white wine. Cook until heated through; season with salt and pepper.

   

6. Serve over noodles.

   

Nutrition Facts (per serving)