Classic Beef Stroganoff
This classic Russian Beef Stroganoff features tender pieces of beef in a rich, creamy sauce with a hint of tang. It's a comforting and flavorful dish, perfect for a hearty family dinner.
Instructions
- Cut the beef chuck roast into 1-inch pieces. Season the beef with ½ teaspoon salt and ½ teaspoon ground black pepper.
- In a large skillet or Dutch oven, melt 2 ounces of the butter over medium-high heat. Brown the beef in batches until seared on all sides, then remove the beef and set aside.
- Add the remaining 2 ounces of butter to the skillet. Add the sliced green onions (white parts only) and sauté until softened, about 3-5 minutes.
- Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the white wine and condensed beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then stir in the prepared mustard.
- Return the browned beef to the skillet. Add the drained sliced mushrooms. Reduce heat to low, cover, and simmer for 20-30 minutes, or until the beef is tender.
- Remove from heat and stir in the sour cream until well combined. Do not boil after adding sour cream to prevent curdling.
- Taste and adjust seasoning with additional salt and ground black pepper as desired. Serve hot, traditionally over egg noodles or mashed potatoes.
Beef Stroganoff is a beloved Russian dish, celebrated for its luxurious and comforting qualities. This recipe brings together succulent beef and a creamy, savory sauce, elevated by the subtle additions of mustard and white wine. It’s a wonderfully balanced meal that offers both richness and a delicate tang, making it an ideal choice for a satisfying home-cooked dinner.