This beef stroganoff dish is one my mom always made while I was growing up, and I recently rediscovered it. Not only does it use a more affordable cut of beef, but it’s hearty and perfect for these colder spring days. If you’re not into noodles, or if you’re gluten-free, you can serve this over rice, and swap the all-purpose flour for rice flour. Feel free to put your personal touch or preferences onto this classic beef stroganoff dish. Let us know your favourite additions!
- 2 pounds beef chuck roast
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 4 ounces butter
- 4 green onions, sliced
- 4 tbsps all-purpose flour
- 1 1/3 cups beef broth
- 1 tsp prepared mustard
- 3/4 cup sliced mushrooms
- 1/3 cup sour cream
- 1/3 cup white wine
- Cut the roast into 1/2 inch thick, 2 inch long strips, removing the fat as you go. Season with the salt and pepper.
- Melt the butter over medium heat in a skillet and brown the beef strips. Push the beef to one side and cook the onions for 3 to 5 minutes. Push them aside with the beef.
- Mix the flour in with the juices remaining on the empty side of the pan, then pour in the beef broth and bring it to a boil. Reduce the heat and stir the mustard in, then cover and let simmer for about an hour.
- Roughly five minutes before serving, add the mushrooms, sour cream and white wine. Let the sauce heat, and then add a little more salt and pepper, and serve over egg noodles.
Thanks to All Recipes for creating this delicious recipe and for their fantastic imagery. Flavour Curator does not claim to own any of the materials on this page.