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Classic beef stroganoff with egg noodles covered in a creamy beef and mushroom sauce topped with sprinkled parsley.

Beef Stroganoff

Tender, melt in your mouth pieces of chuck roast in a flavorful beef and sour cream gravy. Perfect for a chilly fall or winter day. Enjoy over egg noodles or creamy mashed potatoes.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 567 kcal

Ingredients
  

  • 2.5-3 lbs chuck roast or chuck tender roast, cut into roughly ½ inch chunks 
  • 2 tablespoon cornstarch 
  • 2 teaspoon fresh cracked pepper 
  • 3 cloves garlic cloves, finely chopped 
  • ¼ cup red wine Can be cooking wine or any other red wine
  • 1 teaspoon beef bouillon  
  • 1 teaspoon salt 
  • 2 teaspoon onion powder 
  • 1 tablespoon olive oil 
  • 1 tablespoon Dijon mustard 
  • 1 tablespoon Worcestershire sauce  
  • 5 cups beef broth 
  • 3 tablespoon red wine 
  • 1 medium chopped onion 
  • 8 oz mushrooms, sliced 
  • 1 cup sour cream 
  • Salt and pepper to taste
  • Fresh chopped parsley or dried parsley, for garnish 

Flour slurry

  • 2 tablespoon All purpose flour
  • 4 tablespoon water

Instructions
 

  • Marinate meat:   In a large bowl, add the meat, cornstarch, fresh cracked pepper, garlic, ¼ cup red wine, beef bouillon, salt, onion powder and stir well to coat. Set aside for 10 mins.  
    2.5-3 lbs chuck roast or chuck tender roast, cut into roughly ½ inch chunks , 2 tablespoon cornstarch , 2 teaspoon fresh cracked pepper , 3 cloves garlic cloves, finely chopped , ¼ cup red wine, 1 teaspoon beef bouillon  , 1 teaspoon salt , 2 teaspoon onion powder 
  • Heat oil in a large pot or skillet on medium-high heat, add meat and let sit and cook until it starts to brown. Stir, making sure to scrape up any brown bits. Once evenly brown, add onion and mushrooms, cook for about 10 mins, until they start to brown and caramelize, stir occasionally.
    1 tablespoon olive oil , 1 medium chopped onion , 8 oz mushrooms, sliced 
  • Stir in the Dijon mustard, Worcestershire sauce, and remaining red wine. Add the beef broth. Bring to a light boil, then reduce to low and simmer, covered for 3-4 hours, stirring occasionally until meat is fork tender.  
    1 tablespoon Dijon mustard , 1 tablespoon Worcestershire sauce  , 3 tablespoon red wine , 5 cups beef broth 
  • Once tender, stir or whisk in the flour slurry until it’s fully incorporated. You should have a nice thick gravy. Add salt and pepper to taste.
    2 tablespoon All purpose flour, 4 tablespoon water
  • Remove from heat, salt and pepper to taste. Stir in sour cream. Sprinkle with parsley. Serve over egg noodles or mashed potatoes. 
    1 cup sour cream , Fresh chopped parsley or dried parsley, for garnish , Salt and pepper to taste
Keyword beef, comfort food, creamy, fullfilling, hearty, home cooking, mushrooms, noodles, onions, rich, sour cream, traditional