Beef Stroganoff

beef stroganoff

I wanted to title this post The Best Beef Stroganoff. Ever. or, This Stroganoff Made A Believer Out Of Me but Rachel vetoed them. And seeing as she is:

A) The chef of this dish
B) The photographer (never mess with the photographer)
C) The Editor in Chief here
D) My Wife

She wins. So Beef Stroganoff the recipe name is. I hope the simple name doesn’t keep you from trying this dish, because it really is outstanding. I didn’t like beef stroganoff, but Rachel made a believer out of me – this is mighty darn tasty.

See, it was a dreary, rainy weekend here in NJ. And when the weather is cold and rainy we like comfort foods (who doesn’t), but the problem is my comfort rainy day food is something like Guiness Irish Stew or Dutch Oven Pot Roast. Rachel’s on the other hand is homemade chicken soup. There is a big disconnect there. I need stick to my ribs comfort food. I also needed something saucy that I could dip my home made sourdough bread in (still a work in progress).

So Rachel suggested Beef Stroganoff. Do you like beef stroganoff? I didn’t. I had it before, and maybe it was the way it was prepared, but I just wasn’t impressed. But the way Rachel made it? I was impressed.

First, she lightened things up by cutting out oils and butters and all that nonsense (you won’t miss it). Low fat sour cream and light cream cheese keep the calories on the low end while giving a creamy, slightly tangy sauce. And the beef chuck, marinated in red wine, is tender and oh-so-flavorful.

The dish, and it’s hearty sauce, is perfect served over a bowl of egg noodles or with a big chunk of crusty bread.

I hope you’ll give this tweaked beef stroganoff recipe a try, it made a believer out of me – I know you’ll love it!

beef stroganof


  • 2 pounds beef chuck roast
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 ounces butter
  • 1 yellow onion, diced
  • 4 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 teaspoon course ground mustard
  • 6 ounces fresh white button mushrooms, sliced
  • 1/3 cup light sour cream
  • 1/3 cup reduced fat cream cheese
  • 1/3 cup red wine + enough to cover and marinate beef
  • salt to taste
  • ground black pepper to taste


  1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Marinate in red wine at least 4 hours.
  2. After marinating meat, heat a large skillet over medium heat. Spray skillet with non stick cook spray and brown the beef strips, in two batches if necessary. Remove beef from pan and set aside. Add the onions and mushrooms, cook for 3 to 5 minutes until softened. Remove mushrooms and onions from pan. Stir the flour into the juices in the pan. Pour in beef broth and bring to a boil, stirring constantly until thickened. Lower the heat and stir in mustard. Add back beef, onions, and mushrooms. Cover and simmer for 1 hour or until the meat is tender.
  3. Five minutes before serving, stir in the sour cream, cream cheese and the 1/3 cup red wine. Heat briefly then salt and pepper to taste.
  4. Serve over large egg noodles or with a chunk of crusty sourdough bread.

beef stroganoff

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