Hamdi Saidani This Pioneer Woman Beef Stroganoff Recipe is a creamy and tender recipe, which is made with beef chuck roast and sour cream. It’s the ultimate comfort food recipe, ready in about 1 hour and 25 minutes.
Pioneer Woman Beef Stroganoff Recipe Ingredients
- 2 pounds beef chuck roast
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 ounces (1/2 cup) 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
- Hot cooked noodles, for serving
How To Make Pioneer Woman Beef Stroganoff
- Prepare and Season the Beef: Trim any large pieces of fat from the chuck roast, then cut the meat into strips about ½-inch thick and 2-inches long. Season the beef strips with ½ teaspoon of salt and ½ teaspoon of pepper.
- Brown the Beef: Melt the butter in a large, heavy skillet or Dutch oven over medium heat. Add the beef strips and brown them quickly on all sides.
- Sauté the Onions: Push the browned beef to one side of the skillet. Add the sliced white parts of the green onions to the other side and cook for 3 to 5 minutes, stirring, until they have softened.
- Make the Gravy Base: Stir the flour into the pan juices on the empty side of the skillet, cooking for about a minute. Pour in the condensed beef broth, bring the mixture to a boil, and stir constantly until it begins to thicken.
- Simmer for Tenderness: Stir in the prepared mustard. Reduce the heat to low, cover the skillet, and let it simmer for 1 hour, or until the beef is fork-tender.
- Finish the Creamy Sauce: About five minutes before you’re ready to serve, stir the drained mushrooms, sour cream, and white wine into the skillet. Continue to cook gently until everything is heated through. Do not let the sauce boil after adding the sour cream.
- Serve: Taste the stroganoff and season with additional salt and pepper if needed. Serve hot over a bed of cooked egg noodles.
Recipe Tips
- How do I get the most tender beef? This recipe uses chuck roast, a tougher cut of meat. The key to making it incredibly tender is the long, slow simmer. Don’t rush the 1-hour simmering time; this is what breaks down the connective tissues and makes the beef melt-in-your-mouth.
- How do I prevent the sour cream from curdling? Add the sour cream at the very end of the cooking process over low heat. Never let the sauce come to a boil after the sour cream has been added, as high heat can cause it to separate or “curdle.”
- Can I use fresh mushrooms? Absolutely. If using fresh mushrooms, slice them and sauté them with the green onions until they are nicely browned before you proceed with making the gravy.
- Can I make this without wine? Yes. If you prefer to omit the white wine, you can substitute it with an equal amount of additional beef broth or a splash of heavy cream for extra richness.
What To Serve With Beef Stroganoff
This classic comfort food is traditionally served with something to soak up its rich, creamy sauce.
- Hot Buttered Egg Noodles (as suggested)
- Creamy Mashed Potatoes
- White Rice
- A simple side of steamed green beans or a crisp green salad.
How To Store Beef Stroganoff
Store: Place leftovers in an airtight container and store in the refrigerator for up to 3 days. The flavor is often even better the next day. Reheat: Reheat gently in a skillet over low heat. You may need to add a splash of beef broth or water to loosen the sauce, as it will thicken in the fridge. Avoid boiling the sauce to protect the texture of the sour cream.
Beef Stroganoff Nutrition Facts
- Calories: ~450 kcal per serving
- Protein: 35g
- Fat: 28g
- Carbohydrates: 10g
- Sugar: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the difference between this and a quick stroganoff?
This recipe uses beef chuck roast, which requires a long, slow cook time to become tender. Quicker versions of stroganoff typically use tender cuts of steak, like sirloin, which are browned quickly and added to the sauce at the end.
Can I make this in a slow cooker?
Yes. Brown the beef and sauté the onions on the stovetop first. Transfer them to the slow cooker and add the flour, broth, and mustard. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender. Stir in the mushrooms, sour cream, and wine during the last 15-20 minutes of cooking.
Why is my beef tough?
If your beef is tough, it almost certainly means it was not simmered for long enough. Chuck roast needs that low-and-slow cooking time to break down and become tender.
Try More Pioneer Woman Recipes:
- Pioneer Woman Beef Barley Soup Recipe
- Pioneer Woman Beef And Broccoli
- Pioneer Woman Beef Noodle Skillet
Pioneer Woman 16 Minute Beef Stroganoff Recipe
Description
A classic, slow-simmered beef stroganoff featuring incredibly tender strips of chuck roast in a rich, creamy mushroom and sour cream gravy.
Ingredients
Instructions
- Season beef strips with salt and pepper. Melt butter in a large skillet and brown the beef.
- Push the beef to one side. Sauté the green onions in the skillet for 3-5 minutes.
- Stir the flour into the pan juices, then whisk in the beef broth and mustard.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour until the beef is tender.
- Five minutes before serving, stir in the drained mushrooms, sour cream, and white wine.
- Heat through gently without boiling.
- Serve hot over cooked noodles.
Notes
- u003cliu003eThe 1-hour simmer time is essential for making the tough chuck roast tender. Do not rush this step.u003c/liu003eu003cliu003eAdd the sour cream at the end over low heat and do not let the sauce boil to prevent it from curdling.u003c/liu003eu003cliu003eFresh mushrooms can be used; sauté them with the onions until browned.u003c/liu003eu003cliu003eThis dish is even better the next day, making it great for leftovers.u003c/liu003e
