This 30 minute beef stroganoff has juicy beef (no dry chewy beef here!) smothered in a creamy mushroom gravy served over pasta or noodles.
Beef Stroganoff Iii
Traditional beef stroganoff features beef cubes slowly cooked in a rich gravy spiked with brandy and wine, and given a healthy dose of sour cream.
Recipe Summary Beef Stroganoff Iii
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.Ingredients | Beef Stroganoff With Egg Noodles
2 pounds beef chuck roast
½ teaspoon salt
½ teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
⅓ cup sour cream
⅓ cup white wine
salt to taste
ground black pepper to taste
Directions
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.
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.
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.
Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.
Info | Beef Stroganoff With Egg Noodles
prep:
30 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 40 mins
Servings:
8
Yield:
6 to 8 servings
TAG : Beef Stroganoff Iii
World Cuisine Recipes, European, Eastern European, Russian,
Beef Stroganoff With Egg Noodles - This easy weeknight version uses one big pot to brown dried egg noodles are added right to the pot to cook until tender, and sour cream is stirred in at the end to finish the creamy sauce.
