Post #460 Beef Stroganoff Done Right

March 4, 2016 at 12:01 PM | Posted in Uncategorized | 3 Comments

It’s a cold, snow day and it’s time for something warm and comforting.  So I’m going to tell you about a meal I made on Wednesday that’s perfect for this kind of day.  It’s Beef Stroganoff.  There are quicker and easier ways to make this dish, but for the subtle flavors and depth and richness, it’s gotta be done this way and no other.  Unfortunately, I have no pictures of this dish, so I’ll leave it to your imagination.

First, the ingredients.

  • 2 pounds chuck roast, cut into strips 1/2 inch thick, and two inches long, and one inch wide
  • 2 cups of thinly sliced onion
  • 1 tablespoon chopped garlic
  • 2 cups beef broth
  • 1/4 cup flour
  • 1-2 tablespoons prepared mustard
  • 1/2 cup white or red wine
  • 1/2 cup more thinly sliced onion
  • 2 cups mushroom caps quartered, no stems
  • 1 cup sour cream
  • 4 cups cooked noodles
  • Salt and Pepper to taste

To develop the flavors in this dish, it’s necessary to cook it slowly so plan on a three hour prep and cook time for it.  First, heat a tablespoon of oil in a large skillet until shimmering.  Sauté the beef slices in the oil 2-3 minutes per side.  Cook in batches to avoid overcrowding the pan.  This allow the meat to brown and not steam.  Remove the meat to a bowl and set aside.  In the same pan, add another half tablespoon of oil if needed, and sauté the onion until limp and translucent.  Add the garlic and mustard and beef and stir to combine.  In a jar, combine the beef broth and flour and shake vigorously to create a slurry.  Stir this into the pan mixing completely.  When the sauce thickens, reduce the heat to create a simmer and cover the pan tightly.  Simmer for two hours until the beef is fork tender.  Stir every 20-30 minutes to avoid sticking or scorching.  When the beef is tender, sprinkle it with salt and pepper.  Do not be surprised to see there are onions left in the pan.  They will melt into the sauce and leave an incredible flavor.  Pour in the wine, extra onions, and mushrooms and stir to combine.  Cover and cook another 30 minutes for flavors to blend.

While the beef is cooking, I made homemade noodles.  Since I made homemade, and they cook pretty quickly, I started the water boiling after the beef was done.  If you’re using dried noodles, start the water boiling during the last half hour of cooking.  Once the noodles are done, place in a bowl and set aside.

Just before serving, stir in the sour cream.  Stir until the sour cream is completely blended and there are no lumps.  This will help thicken the gravy and give it the light signature color of stroganoff.  Pour into a bowl with a ladle to serve.

Place some noodles on a plate or a soup bowl and ladle the beef stroganoff over them.  Eat hot with some crusty bread and/or a leafy green salad.  Good stuff.  Hot and perfect for a snowy evening.




  1. I love a traditional recipe. And I’m ok with it taking hours to cook, because the outcome is so worth it.

  2. This sounds amazing, and I will be giving it a try.

    • It was amazing. I took some into work and people went nuts over it. There’s just something about a traditional recipe.

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