Beef Stroganoff

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Meat and Poultry

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Beef Stroganoff

Prep 30 m

Cook 1 m

Ready In 31 m

8 Servings

304 Calories


"I have been making this recipe for over 20 years. This can be served over either rice or noodles. A little work but worth the effort."

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  1. 2 pounds beef chuck roast

  2. 1/2 teaspoon salt

  3. 1/2 teaspoon ground black pepper

  4. 4 ounces butter

  5. 4 green onions, sliced (white parts only)

  6. 4 tablespoons all-purpose flour

  7. 1 (10.5 ounce) can condensed beef broth

  8. 1 teaspoon prepared mustard

  9. 1 (6 ounce) can sliced mushrooms, drained

  10. 1/3 cup sour cream

  11. 1/3 cup white wine

  12. salt to taste

  13. ground black pepper to taste


  1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.

  2. 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.

  3. 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.

  4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

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