This classic beef stroganoff is creamy, rich, and packed with flavor. Tender beef is cooked in a creamy mushroom sauce with a hint of mustard, making it the perfect comfort food. Serve it over hot noodles for a delicious and satisfying meal!

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Ingredients Needed:

2 pounds beef chuck roast
½ teaspoon salt
½ teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounces) can of condensed beef broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
⅓ cup sour cream
⅓ cup white wine
salt and ground black pepper to taste

How To Make Beef Stroganoff Recipe?

Prepare the beef: Trim any fat and gristle from the chuck roast, then cut it into ½-inch thick, 2-inch long strips. Season with salt and black pepper.
Brown the beef: Melt butter in a large skillet over medium heat. Add the beef and cook until browned on all sides.
Cook the onions: Push the beef to one side of the skillet. Add the green onions and cook for 3 to 5 minutes, stirring occasionally. Then, move them to the side with the beef.
Make the sauce: Stir flour into the pan juices, then slowly pour in beef broth while stirring. Bring to a boil, then lower the heat and stir in mustard. Cover and let it simmer for 1 hour, or until the beef is tender.
Finish the dish: Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Cook until heated through, then season with salt and black pepper to taste.
Serve and enjoy: Spoon the creamy beef stroganoff over hot-cooked noodles and enjoy!

Recipe Tips:

Use the right cut of beef: Choose chuck roast, sirloin, or ribeye for the best results. Chuck roast is great for slow cooking, while sirloin or ribeye cook faster and stays tender.
Sear the beef quickly: Brown the beef over medium-high heat for just a few minutes to lock in flavor. Don’t overcook it at this stage, or it will become tough.
Stir the flour into the juices properly: When adding flour to the pan, stir it well so there are no lumps. This helps create a smooth, thick sauce without a grainy texture.
Simmer low and slow: Let the beef cook on low heat for at least 1 hour so it becomes tender. If it looks too thick, add a little broth to keep the sauce smooth.
Add sour cream at the end: Stir in sour cream just before serving and don’t boil it. High heat can make it curdle, so mix it in gently to keep the sauce creamy.

How To Store & Reheat Leftovers?

Refrigerate: Let the Beef Stroganoff cool down before storing it. Put it in a sealed container and keep it in the fridge for up to 4 days.
Freeze: Once cooled, transfer it to a freezer-safe container and freeze for up to 3 months.
Reheat: Warm the stroganoff in a pan over low heat, stirring occasionally. If the sauce is too thick, add a little broth or cream to loosen it.

Nutrition Facts:

Calories: 420 kcal
Total Fat: 28g
Saturated Fat: 12g
Cholesterol: 110mg
Sodium: 480mg
Potassium: 550mg
Total Carbohydrate: 9g
Dietary Fiber: 1g
Sugars: 2g
Protein: 32g

Try More James Martin Recipes:

James Martin KFC Fried Chicken Recipe
James Martin Massaman Curry Recipe

James Martin Beef Stroganoff Recipe

Course: DinnerCuisine: RussianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

420

kcal

Ingredients

2 pounds beef chuck roast
½ teaspoon salt
½ teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounces) can of condensed beef broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
⅓ cup sour cream
⅓ cup white wine
salt and ground black pepper to taste

Directions

Prepare the beef: Trim any fat and gristle from the chuck roast, then cut it into ½-inch thick, 2-inch long strips. Season with salt and black pepper.
Brown the beef: Melt butter in a large skillet over medium heat. Add the beef and cook until browned on all sides.
Cook the onions: Push the beef to one side of the skillet. Add the green onions and cook for 3 to 5 minutes, stirring occasionally. Then, move them to the side with the beef.
Make the sauce: Stir flour into the pan juices, then slowly pour in beef broth while stirring. Bring to a boil, then lower the heat and stir in mustard. Cover and let it simmer for 1 hour, or until the beef is tender.
Finish the dish: Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Cook until heated through, then season with salt and black pepper to taste.
Serve and enjoy: Spoon the creamy beef stroganoff over hot-cooked noodles and enjoy!

Notes

Use the right cut of beef: Choose chuck roast, sirloin, or ribeye for the best results. Chuck roast is great for slow cooking, while sirloin or ribeye cook faster and stays tender.
Sear the beef quickly: Brown the beef over medium-high heat for just a few minutes to lock in flavor. Don’t overcook it at this stage, or it will become tough.
Stir the flour into the juices properly: When adding flour to the pan, stir it well so there are no lumps. This helps create a smooth, thick sauce without a grainy texture.
Simmer low and slow: Let the beef cook on low heat for at least 1 hour so it becomes tender. If it looks too thick, add a little broth to keep the sauce smooth.
Add sour cream at the end: Stir in sour cream just before serving and don’t boil it. High heat can make it curdle, so mix it in gently to keep the sauce creamy.