Traditional Beef Stroganoff

Name: Traditional Beef Stroganoff
Total time: 80 min
Yield: 6 servings
Ingredients: 2 pounds (900 g) beef chuck roast; ½ teaspoon (2.5 ml) salt; ½ teaspoon (2.5 ml) ground black pepper; 8 tablespoons (110 g) butter; 4 green onions (white parts only), sliced; 4 tablespoons (60 ml) all-purpose flour; 10.5 ounces (300 ml) condensed beef broth; 1 teaspoon (5 ml) prepared mustard; 6 ounces (150 g) sliced canned mushrooms, drained; ⅓ cup (160 ml) sour cream; ⅓ cup (160 ml) white wine; Salt to taste; Ground black pepper to taste

Beef stroganoff, in its simplest form, is simply tender beef with a mushroom and sour cream sauce.

80 min · serves 6

Ingredients

2 pounds (900 g) beef chuck roast
½ teaspoon (2.5 ml) salt
½ teaspoon (2.5 ml) ground black pepper
8 tablespoons (110 g) butter
4 green onions (white parts only), sliced
4 tablespoons (60 ml) all-purpose flour
10.5 ounces (300 ml) condensed beef broth
1 teaspoon (5 ml) prepared mustard
6 ounces (150 g) sliced canned mushrooms, drained
⅓ cup (160 ml) sour cream
⅓ cup (160 ml) white wine
Salt to taste
Ground black pepper to taste

Steps

Remove any fat and gristle from the roast, and cut into strips ½ inch thick by 2 inches long. Season with ½ teaspoon each of salt and pepper.
In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
Stir the flour into the 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 meat is tender.
Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

More recipes with beef, butter, green onions, flour, broth or stock, mustard, mushrooms, sour cream or wine

Adapted from “Traditional Beef Stroganoff” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.