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Classic Russian Beef Stroganoff: A Comforting Eastern European Delight

This luxurious beef stroganoff features tender strips of beef chuck slowly simmered with earthy mushrooms, subtle Dijon mustard, a splash of white wine, and finished with velvety sour cream. Served over buttery egg noodles, it's the ultimate comfort food with Eastern European flair!
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Eastern European
Calories: 422
Ingredients Method Nutrition

Ingredients
  

  • 2 pounds beef chuck roast trimmed and cut into ½-inch by 2-inch strips
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter divided
  • 1 medium onion finely diced
  • 1 pound fresh mushrooms sliced
  • 3 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1 ½ cups beef broth
  • ¼ cup dry white wine or additional broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 cup sour cream at room temperature
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley chopped
  • 12 ounces egg noodles cooked according to package directions

Method
 

  1. Prepare the beef by removing any fat and gristle from the chuck roast. Cut into strips approximately ½-inch thick by 2-inches long. Season with ½ teaspoon salt and ½ teaspoon pepper.
  2. Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add 1 tablespoon oil. Working in batches to avoid crowding, brown the beef strips on all sides, about 1-2 minutes per batch. Transfer browned meat to a plate.
  3. In the same pan, reduce heat to medium and add 1 tablespoon butter. Add onions and sauté until translucent, about 3-4 minutes. Add mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
  4. Add garlic and sauté for 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste.
  5. Slowly pour in beef broth while stirring continuously to prevent lumps. Add white wine, Dijon mustard, and Worcestershire sauce. Bring to a simmer.
  6. Return the beef to the pan along with any accumulated juices. Reduce heat to low, cover, and simmer gently for 1 hour or until beef is very tender.
  7. About 15 minutes before serving, cook the egg noodles according to package instructions.
  8. When the beef is tender, remove the pan from heat and let it cool slightly for 2-3 minutes. Gradually stir in room temperature sour cream until well incorporated.
  9. Taste and adjust seasoning with additional salt and pepper if needed. Stir in 1 tablespoon butter for extra richness and glossiness.
  10. Serve the stroganoff over the cooked egg noodles, garnished with fresh parsley.

Nutrition

Calories: 422kcalCarbohydrates: 5gProtein: 30gFat: 31gSaturated Fat: 16gCholesterol: 130mgSodium: 460mgFiber: 1gSugar: 1g
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