Beef Stroganoff III

SUBMITTED BY: Donna PHOTO BY: Sean Lemecha

"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."

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PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 pounds beef chuck roast
1/2 teaspoon salt
1/2 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
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste

What to Drink?
	Syrah

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.

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REVIEWS

Reviewed on apr. 25, 2008 by BEEZLYS

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.60 star rating.

BEEZLYS
apr. 25, 2008

I have made this stroganoff several times and it has become a staple! My boyfriend (now husband 7/2006) claims this is his all time favorite dish that I make. Over time I have made several modifications to this recipe: 1. Marinate the meat in red or white wine for 1-2 hours in the fridge prior to cooking. This adds a really nice flavor to the beef and tenderizes the meat, and you can skip the addition of the wine at the end as this can thin out the sauce. 2. Use 1 medium yellow onion (sliced or chopped) instead of the green onions. 3. Garlic is a must (be liberal unless you are on a date)! 4. Corn starch works just as well as flour or you can also use 2 tbsp of each...I have always found it easier to dissolve them in couple of tbsp of beef broth before adding it to the skillet otherwise it's really difficult to dissolve flour/corn starch in sauce. 5. Add 1 tbsp Worcestershire sauce along with the prepared mustard. 6. Add two cans (4 oz) of sliced mushrooms and simmer with the beef instead of at the end of cook time. 7. Add 1/3 cup cream cheese and 1/3 cup sour cream that the end...trust me this key!!! TIP: I found it VERY difficult to push aside the browned meat and then cook the onions and add the flour to the skillet the first couple of times I made this. Instead, now I plate out the meat after browning and then cook the onions by itself in the pan, and then return the meat back to the pan and add broth with dissolved flour/starch. Also, I have used fresh mushrooms in t

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628 users found this review helpful

I have made this stroganoff several times and it has become a staple! My boyfriend (now... MORE

Reviewed on feb. 12, 2006 by JJH

This was the best beef stroganoff I've ever had! I did marinate the beef in red wine. I also... MORE

Reviewed on nov. 1, 2005 by YEKEPA79

"I'm speechless. I'm actionless. All i can do is sit here and revel in how good this is!" ... MORE

Reviewed on jan. 6, 2009 by LAURENH1

This is fantastic!!! I’ve used this recipe for Stroganoff several times with only minor... MORE

Reviewed on mar. 3, 2007 by CURTISLEE

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CURTISLEE
mar. 3, 2007

Mercy! This one offers up a most incredible flavor, a unique combination of down-home and exotic. The recipe as written is no doubt wonderful, but I improvised a bit based on experience, instinct and what I had available. I followed suggestion of marinating the beef in red wine. Then, because the wine permeated the dish all through, because of the beef marinade, I didn't add the white wine in at the end. I also added 1/3 cup of cream cheese as recommended by other reviewers. That part was fine, but I'm not so sure the extra calories are worth it. I didn't detect a significant difference in the flavor pre cream cheese to post cream cheese. I used real mushrooms, not canned. That is highly recommended. I sauteed the mushrooms with the green onions and removed them from the skillet to the same bowl where I rested the beef. Too, I used light sour cream. Hey, there is enough richness in the recipe, using light sour cream will not make one iota of difference. I served the recipe on packaged noodles. I'll try rice next time. Even my picky wife, who shuns flavors that depart from basic meat and potatoes--especially dishes involving wine--said she "loved it."

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74 users found this review helpful

Mercy! This one offers up a most incredible flavor, a unique combination of down-home and... MORE