Main dish

Beef Stroganoff with Mushrooms

30 m
1 h 40 m
Ready in:
2 h 10 m
This beef and mushroom stroganoff can be served with pasta, rice, or potatoes.
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Servings: 8
Beef chuck roast
2 lb.
½ tsp.
Ground black pepper
½ tsp.
4 oz.
4 green onions, sliced (white parts only)
All-purpose flour
4 tbsp.
Condensed beef broth
1 (10.5 oz.) can
1 tsp., prepared
Sliced mushrooms
1 (6 oz.) can, drained
Sour cream
1/3 cup
White wine
1/3 cup
to taste
Ground black pepper
to taste
  1. Remove gristle and fat from the beef and discard. Cut the meat into strips half an inch thick and 2 inches long. Season with half of a teaspoon of salt and pepper.
  2. Melt butter in a large skillet over medium heat. Add the beef strips and brown quickly. Move the strips to one side. Add onions and cook for 3 to 5 minutes. Push the onion to the side with the beef.
  3. Add flour to the juices in the pan and stir to combine. Add the beef broth and bring to a boil, stirring from time to time. Reduce the heat and stir in mustard. Cover the pan and simmer for 1 hour or until the meat is tender.
  4. Five minutes before serving, stir in mushrooms, sour cream, and white wine. Heat briefly and season with salt and pepper to taste.
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