Beef Stroganoff

This dish is not difficult to make, and definitely worth making for a delicious family dinner. I like to serve it overtop egg noodles, however it would also taste great with rice.

The recipe is as follows:

Beef Stroganoff 

PREP TIME: 30 mins
TOTAL TIME: 1 hr 40 mins
MAKES: 8 servings


  • 1 kg (2 pounds) beef chuck roast
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 113 g (4 oz) butter
  • 4 green onions, sliced (white parts only)
  • 4 tbsp all-purpose flour
  • 1 (300g / 10.5 oz) can condensed beef broth
  • 1 tsp dijon mustard
  • 170g (6 oz) mushrooms, sliced and sautéed
  • 1/3 cup sour cream
  • 1/3 cup white wine
  • Salt, to taste
  • Ground black pepper, to taste


Remove any fat and gristle from the beef and cut into strips 1.3 cm (1/2 inch) thick by 5 cm (2 inches) long. Season with 1/2 tsp 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.


– Elena ☆


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