5 from 3 votes
Beef Stroganoff
This Beef Stroganoff recipe is a tried and true classic. The creamy mushroom sauce is bursting with flavor, and the beef is super tender. It’s the ultimate comfort meal!
Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
Servings:
6
Servings
Calories:
658 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 pounds chuck roast trimmed and cut into thin strips
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 onion finely chopped, large
- 3 cloves garlic minced
- 8 ounces mushrooms sliced, fresh
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons Worcestershire sauce
- parsley chopped (optional, for garnish, fresh
- 12 ounces egg noodles
Instructions
- Season 2 pounds of chuck roast (cut into thin strips) with salt and pepper. In a large skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium-high heat. Sear the beef until browned. Transfer the browned beef to a plate and set aside.
- In the same skillet, sauté 1 large chopped onion for 3-4 minutes. Add 3 minced garlic cloves and cook for 1 minute. Add 8 ounces sliced mushrooms and cook until golden brown, about 5-7 minutes.
- Sprinkle 2 tablespoons of flour over vegetables; stir and cook for 1-2 minutes. Gradually add 2 cups of beef broth while stirring continuously to avoid lumps. Bring to a simmer and cook until thickened, about 5 minutes.
- Return seared beef to skillet with juices. Stir in 1 tablespoon Dijon mustard and 2 tablespoons Worcestershire sauce. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour, until beef is tender.
- 10 minutes before the beef is done simmering, cook the egg noodles according to package instructions.
- Stir in 1 cup sour cream until well combined and heated through. Adjust seasoning with additional salt and pepper to your taste preference.
- Serve the beef stroganoff over the egg noodles or mix the egg noodles right into the skillet. Garnish with chopped fresh parsley if desired and enjoy!
Cup of Yum
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
- If you prefer, you can substitute egg noodles for rice, mashed potatoes, or another type of noodle.
- Feel free to use a mix of mushroom varieties, such as cremini, button, or portobello, for added depth of flavor.
- If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the skillet, cooking until thickened.
- For a tangier flavor, replace some or all of the sour cream with plain Greek yogurt.
Nutrition Information
Calories
658kcal
(33%)
Carbohydrates
49g
(16%)
Protein
41g
(82%)
Fat
34g
(52%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
14g
(70%)
Trans Fat
1g
(50%)
Cholesterol
185mg
(62%)
Sodium
815mg
(34%)
Potassium
1056mg
(22%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
418IU
(8%)
Vitamin C
4mg
(4%)
Calcium
102mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6 Servings
Amount Per Serving
Calories 658
% Daily Value*
| Calories | 658kcal | 33% |
| Carbohydrates | 49g | 16% |
| Protein | 41g | 82% |
| Fat | 34g | 52% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 185mg | 62% |
| Sodium | 815mg | 34% |
| Potassium | 1056mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 418IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 102mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.