Beef Stroganoff IV

Dan Pritchett 0

This classic recipe has proved itself time and time again. Strips of chuck roast simmered with green onions and mushrooms, then flavored with mustard and a good Rhine wine. Serve over steamed rice or noodles.

Modified from: Beef Stroganoff III

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Serving size has been adjusted!

Original recipe yields 8 servings



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  1. 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.
  2. 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.
  3. 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.
  4. Five minutes before serving, stir in the mushrooms, sour cream, tomato paste, and white wine. Heat briefly then salt and pepper to taste.
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I added a 6oz can of tomato paste. It made it taste more like the stroganoff I had on a trip to Estonia. Got high marks from the family who tend to be neutral on stroganoff.