Beef Stroganoff

Beef Stroganoff

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  • Prep Time


  • Total Time


  • Servings



  • 2 lbs. beef chuck roast

  • ½ t. salt

  • ½ t. pepper

  • 4 oz. butter

  • 4 green onions, sliced

  • 4 T. all-purpose flour

  • 10.5 oz. condensed beef broth

  • 1 t. prepared mustard

  • 6 oz. sliced mushrooms, drained

  • ⅓ cup sour cream

  • ⅓ cup white wine

  • salt and pepper to taste


Cut beef into strips. Season with salt and pepper. Melt butter in large skillet over medium heat and brown beef quickly then pushed to one side. Add onions and cook slowly for 3-5 minutes and push aside. Stir flour into juices on empty side of pan. Pour in beef broth and bring to boil, stirring constantly. Lower heat and stir in mustard. Cover and simmer for 1 hour or until meat is tender. Five minutes before serving stir in mushrooms, sour cream and white wine. Heat briefly then salt and pepper to taste.


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