Hamdi Saidani This easy julia child beef stroganoff Recipe is a creamy and hearty dish that’s perfect for a quick dinner. Made with tender beef, rich sauce, and simple ingredients you likely have at home, it’s a comforting meal that’s sure to impress. You can even adjust the recipe with what you have in your pantry!
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 oz) can condensed beef broth
- 1 teaspoon prepared mustard
- 1 (6 oz) 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 strips about ½-inch thick and 2 inches long. Season with ½ teaspoon salt and ½ teaspoon pepper.
- Brown the Beef: Melt butter in a large skillet over medium heat. Add the beef and brown it quickly.
- Cook the Onions: Push the browned beef to one side of the skillet. Add the sliced green onions to the empty side, cook, and stir for 3 to 5 minutes, then push them to the side with the beef.
- Make the Sauce: Stir the flour into the juices in the empty side of the pan. Pour in the beef broth and bring to a boil, stirring constantly. Lower the heat, stir in mustard, cover, and simmer for 1 hour, or until the beef is tender.
- Add Final Ingredients: Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Cook until heated through and season with salt and pepper to taste.
- Serve: Serve over hot cooked noodles and enjoy your homemade beef stroganoff!
Recipe Tips
- Cut the Beef Evenly: To ensure the beef cooks evenly, cut it into strips of similar size (½-inch thick by 2 inches long). This will help it brown and cook uniformly.
- Don’t Overcrowd the Pan: When browning the beef, avoid overcrowding the skillet. If necessary, do it in batches so the beef can sear properly and not steam.
- Simmer for Tender Beef: Be patient with the simmering process. Cooking the beef low and slow for 1 hour will make it tender and juicy.
- Stir in Sour Cream Last: Add the sour cream at the end, just before serving, to keep it creamy and prevent it from curdling during cooking.
- Season Before Serving: Taste the dish just before serving and adjust the salt and pepper. This will ensure the seasoning is perfect and enhances the flavors.
How To How To Store & Reheat Leftovers
- Refrigerate: Let any leftover Beef Stroganoff cool to room temperature before placing it in the fridge. Store it in an airtight container for up to 3 days.
- Freeze: Leftovers beef stroganoff can be frozen for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. When ready to eat, thaw it overnight in the fridge, then reheat on the stove over low heat, stirring occasionally.
- Reheating: To reheat leftovers, warm leftovers beef stroganoff on the stovetop over low heat for 10-15 minutes, stirring occasionally, and add a splash of water or broth if needed to restore the sauce’s consistency.
More Julia Child Recipes:
Julia Child Beef Stroganoff Recipe
Description
This easy julia child beef stroganoff Recipe is a creamy and hearty dish that’s perfect for a quick dinner. Made with tender beef, rich sauce, and simple ingredients you likely have at home, it’s a comforting meal that’s sure to impress. You can even adjust the recipe with what you have in your pantry!
Ingredients
Instructions
- Prepare the Beef: Trim any fat and gristle from the chuck roast, then cut it into strips about ½-inch thick and 2 inches long. Season with ½ teaspoon salt and ½ teaspoon pepper.
- Brown the Beef: Melt butter in a large skillet over medium heat. Add the beef and brown it quickly.
- Cook the Onions: Push the browned beef to one side of the skillet. Add the sliced green onions to the empty side, cook, and stir for 3 to 5 minutes, then push them to the side with the beef.
- Make the Sauce: Stir the flour into the juices in the empty side of the pan. Pour in the beef broth and bring to a boil, stirring constantly. Lower the heat, stir in mustard, cover, and simmer for 1 hour, or until the beef is tender.
- Add Final Ingredients: Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Cook until heated through and season with salt and pepper to taste.
- Serve: Serve over hot cooked noodles and enjoy your homemade beef stroganoff!
Notes
- Cut the Beef Evenly: To ensure the beef cooks evenly, cut it into strips of similar size (½-inch thick by 2 inches long). This will help it brown and cook uniformly.
- Don’t Overcrowd the Pan: When browning the beef, avoid overcrowding the skillet. If necessary, do it in batches so the beef can sear properly and not steam.
- Simmer for Tender Beef: Be patient with the simmering process. Cooking the beef low and slow for 1 hour will make it tender and juicy.
- Stir in Sour Cream Last: Add the sour cream at the end, just before serving, to keep it creamy and prevent it from curdling during cooking.
- Season Before Serving: Taste the dish just before serving and adjust the salt and pepper. This will ensure the seasoning is perfect and enhances the flavors.
Julia Child Beef Stroganoff Recipe
