Friday, September 23, 2011
Last week I had the biggest craving for beef stroganoff. I swear, nothing was going to satisfy my craving, so I decided this was a good time to learn how to make it!! It actually isn't very hard, but it does require a few steps, and about an hour of simmer time. I'm sure it could be done in a crock pot, but I didn't have time the day I made it.
This dish was so good! We've been eating the leftovers for a few days and I just can't get enough of it! There is something about beef, mushrooms and a wine reduction sauce that screams comfort food! This dish is a wonderful fall dish that will please just about anyone!
I actually used sour cream and added cream cheese for the sauce, which was so decadent!
Adapted from All Recipes
Prep time: 30 minutes
Cook time: 1 hour
2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
1 medium sized yellow onion
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
8 oz sliced mushrooms
1/3 cup sour cream
1/3 cup cream cheese
1/3 cup white wine
salt and ground black pepper to taste
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.
In a large skillet over medium heat, melt the butter and brown the beef strips. Remove the beef strips and set on a plate. Add the onions to the beef drippings and cook slowly for 3 to 5 minutes, then add the beef strips back to the pan.
Stir the flour into the broth prior to adding to 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.
Five minutes before serving, stir in the mushrooms, sour cream, cream cheese and white wine. Heat briefly then salt and pepper to taste.