Mohamed Shili This delicious and creamy Beef Stroganoff, inspired by Joanna Gaines, is a quick and hearty meal perfect for busy weeknights or a cozy family dinner. Made with tender beef, a rich sour cream sauce, and pantry staples like mushrooms and mustard, it’s both simple to prepare and wonderfully satisfying. Serve it over hot noodles for comfort in every bite!
Recipe 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 ounce) can 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?
- Prepare the beef: Remove any fat and gristle from the chuck roast, then cut it into strips approximately 1.25 cm / ½-inch thick by 5 cm / 2-inches long. Season with salt and pepper.
- Brown the beef: Melt the butter in a large skillet over medium heat. Add the beef strips and brown quickly, ensuring not to overcrowd the pan.
- Cook the onions: Push the beef to one side of the skillet. Add the green onions to the empty side and cook for 3-5 minutes, stirring occasionally, until softened.
- Make the sauce base: Stir the flour into the juices on the empty side of the skillet until smooth. Slowly pour in the beef broth while stirring constantly, then bring the mixture to a boil.
- Simmer the beef: Reduce the heat and stir in the prepared mustard. Cover the skillet and simmer for 1 hour, or until the beef becomes tender.
- Add final ingredients: Five minutes before serving, stir in the sliced mushrooms, sour cream, and white wine. Heat through without boiling, then adjust seasoning with salt and pepper.
- Serve: Spoon the beef stroganoff over hot cooked noodles and enjoy immediately.
Recipe Tips:
- Choose the right beef: Use a chuck roast or similar cut with good marbling for tender and flavorful stroganoff. Slice it thinly against the grain to ensure it cooks evenly.
- Don’t skip browning the beef: Browning the beef quickly on high heat adds a deep, rich flavor to the dish. Avoid overcrowding the pan to get a good sear.
- Thicken the sauce properly: Stir the flour into the pan juices well to remove lumps before adding the broth. This step ensures a smooth, creamy sauce.
- Add sour cream at the end: Stir in sour cream just before serving and avoid boiling it, as high heat can cause it to curdle.
- Taste and adjust seasoning: Before serving, check the flavor of the sauce and adjust with extra salt, pepper, or mustard for balance.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Beef Stroganoff cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Allow the Beef Stroganoff to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. To thaw, place it in the refrigerator overnight.
- Reheat: Place the Beef Stroganoff in a skillet over low heat. Add a splash of water or broth to loosen the sauce, and stir gently until heated through.
Nutrition Facts
- Calories: 391
- Total Fat: 23g
- Saturated Fat: 11g
- Cholesterol: 115mg
- Sodium: 300mg
- Potassium: 496mg
- Total Carbohydrate: 21g
- Dietary Fiber: 1.3g
- Sugars: 3.2g
- Protein: 25g
Check out More Recipes:
Joanna Gaines Beef Stroganoff
Description
This delicious and creamy Beef Stroganoff, inspired by Joanna Gaines, is a quick and hearty meal perfect for busy weeknights or a cozy family dinner. Made with tender beef, a rich sour cream sauce, and pantry staples like mushrooms and mustard, it’s both simple to prepare and wonderfully satisfying. Serve it over hot noodles for comfort in every bite!
Ingredients
Instructions
- Prepare the beef: Remove any fat and gristle from the chuck roast, then cut it into strips approximately 1.25 cm / ½-inch thick by 5 cm / 2-inches long. Season with salt and pepper.
- Brown the beef: Melt the butter in a large skillet over medium heat. Add the beef strips and brown quickly, ensuring not to overcrowd the pan.
- Cook the onions: Push the beef to one side of the skillet. Add the green onions to the empty side and cook for 3-5 minutes, stirring occasionally, until softened.
- Make the sauce base: Stir the flour into the juices on the empty side of the skillet until smooth. Slowly pour in the beef broth while stirring constantly, then bring the mixture to a boil.
- Simmer the beef: Reduce the heat and stir in the prepared mustard. Cover the skillet and simmer for 1 hour, or until the beef becomes tender.
- Add final ingredients: Five minutes before serving, stir in the sliced mushrooms, sour cream, and white wine. Heat through without boiling, then adjust seasoning with salt and pepper.
- Serve: Spoon the beef stroganoff over hot cooked noodles and enjoy immediately.
Notes
- Choose the right beef: Use a chuck roast or similar cut with good marbling for tender and flavorful stroganoff. Slice it thinly against the grain to ensure it cooks evenly.
- Don’t skip browning the beef: Browning the beef quickly on high heat adds a deep, rich flavor to the dish. Avoid overcrowding the pan to get a good sear.
- Thicken the sauce properly: Stir the flour into the pan juices well to remove lumps before adding the broth. This step ensures a smooth, creamy sauce.
- Add sour cream at the end: Stir in sour cream just before serving and avoid boiling it, as high heat can cause it to curdle.
- Taste and adjust seasoning: Before serving, check the flavor of the sauce and adjust with extra salt, pepper, or mustard for balance. A well-seasoned sauce makes all the difference!
Joanna Gaines Beef Stroganoff
