This Beef Stroganoff recipe is one of my favorite ways to use beef chuck roast. Mushrooms, red wine, garlic, and sour cream make this a rich, comforting meal that is perfect for a chilly winter day. I don't know about you guys, but at our house, our kids absolutely love anything served on top of egg noodles, so it's always a hit around here.
Beef Stroganoff
Beef roast, mushrooms, red wine, garlic, and sour cream make this Beef Stroganoff a rich, comforting meal that is perfect for a chilly winter day.
- Total Time: 2 hours
- Yield: Serves about 6
- Category: Main Course
Ingredients
4 cups beef broth or stock
½ teaspoon thyme
1 bay leaf
1 ½ pounds beef chuck roast, cut into large cubes
Salt and freshly ground black pepper
olive oil
1 medium onion, finely chopped
¼ cup dry red wine, such as cabernet sauvignon
2 tablespoons butter
2 pounds sliced baby bella mushrooms
3 cloves garlic, finely chopped
2 tablespoons all-purpose flour
1-2 tablespoons Worcestershire
2 teaspoons Dijon
2 tablespoons sour cream, plus more for serving
2 tablespoons chopped fresh flat-leaf parsley, plus more for serving
1 pound wide egg noodles
Instructions
In a medium saucepan, heat beef broth, thyme, and bay leaf over medium heat until simmering.
Season the beef generously with salt and pepper. Pat dry with paper towel.
In a large Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Sear the beef in batches until browned on all sides. Return all browned beef to the pot. Add onion and sauté until soft, about 5 minutes. Pour in the wine, using a wooden spatula to loosen any browned bits from the bottom of the pot. Let wine simmer for a minute or two.
Remove the bay leaf from the simmering beef stock and gradually pour the stock into the pot. Bring to a simmer, then cover with lid. Adjust heat to low and cook for 90 minutes, adjusting heat as needed to maintain a simmer.
When 15 minutes remain on the cook time, heat the butter and 2 tablespoons olive oil in a large skillet over medium heat. Add mushrooms and garlic, sautéing until browned. Stir in the flour and sauté 2 minutes until flour is cooked but not browned. Remove from heat and set aside.
Remove lid from the Dutch oven and stir in the mushroom mixture and Worcestershire. Bring to a simmer for about 20 minutes until thickened stirring occasionally. (This is also a good time to boil the water for the pasta.) Taste and adjust seasoning as needed.
Stir in the sour cream, Dijon, and parsley. Adjust seasonings again to taste. Keep warm while pasta cooks.
Boil pasta according to package instructions. Drain. Add cooked pasta to the pot of stroganoff. Stir to combine.
Serve immediately with additional sour cream and chopped parsley, if desired.
Keywords: beef stroganoff
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