Weeknights can be such a whirlwind, right? Between work, errands, and, oh, who knows what else, there seems to be no time left for a proper meal. That’s where this Easy Beef Stroganoff swoops in—like a culinary superhero, ready to save your dinner plans. Creamy, savory, and just a tad nostalgic, it promises comfort faster than you can say “takeout.
Steps
- Trim any fat and gristle from the chuck roast and slice it into strips about ½-inch thick and 2 inches long. Season these beef strips with salt and pepper.
- In a large skillet, melt butter over medium heat and quickly brown the beef strips.
- Move the beef to one side of the skillet and add the sliced green onions, cooking them for 3 to 5 minutes before pushing them aside with the beef.
- On the empty side of the skillet, stir the flour into the juices. Pour in the beef broth and bring the mixture to a boil, stirring constantly. Reduce the heat, add mustard, cover the skillet, and let it simmer for 1 hour or until the beef is tender.
- About five minutes before serving, mix in the mushrooms, sour cream, and white wine. Heat the mixture thoroughly and adjust the seasoning with salt and pepper as needed.
- Serve the beef stroganoff over hot cooked noodles.
Ingredients
- 2 pounds beef chuck roast
- 1/2 teaspoon salt
- 1/2 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
- 1/3 cup sour cream
- 1/3 cup white wine
- Additional salt and ground black pepper to taste
Nutritional Values
Nutritional Values for Entire Recipe | Calories: 3,376 | Total Fat: 248g | Saturated Fat: 128g | Cholesterol: 1,040mg | Sodium: 3,680mg | Total Carbohydrate: 40g | Dietary Fiber: 8g | Total Sugars: 8g | Protein: 240g | Vitamin C: 16mg | Calcium: 360mg | Iron: 24mg | Potassium: 3,960mg |
FAQ
- Can I use a different cut of beef for Beef Stroganoff?
- Yes, you can substitute beef chuck roast with other cuts such as sirloin or tenderloin, which may be more tender and require less cooking time.
- Is it possible to make Beef Stroganoff without wine?
- Absolutely, the white wine can be omitted or replaced with an equal amount of beef broth for a non-alcoholic version.
- How can I thicken the sauce if it’s too thin?
- If the sauce is too runny, you can mix a small amount of cornstarch with cold water to create a slurry, then add it to the sauce while simmering until the desired thickness is achieved.
- What can I use instead of sour cream?
- You can substitute sour cream with plain Greek yogurt or cream cheese for a similar creamy texture and tangy flavor.
- How should I store leftovers of Beef Stroganoff?
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Tips
- Ensure you cut the beef chuck roast into equal-sized strips to promote even cooking and tenderness.
- When browning the beef, make sure the skillet is hot enough to sear the meat quickly, locking in the flavors.
- Allow the sauce to simmer for a full hour to properly tenderize the beef and develop a rich flavor.
- Stir in the mushrooms, sour cream, and white wine just before finishing to prevent the sour cream from curdling and to keep the mushrooms’ texture intact.
Equipment
- Large skillet or frying pan
- Chef’s knife for slicing meat and vegetables
- Cutting board
- Measuring spoons and cups
- Wooden spoon or spatula for stirring
