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Beef Stroganoff

Comments : 9 Posted in : Dinner on by : Chris Tags: , , ,

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

Beef Stroganoff

Ingredients

  • 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

Instructions

  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.
https://thekeenancookbook.com/dinner/beef-stroganoff

beef stroganoff

9s COMMENTS

9 thoughts

  • April 3, 2012 at 10:58 am

    I’d love to try this recipe because it looks like one of the simpler versions of beef stroganoff that I’ve found. But my only question is, and because you’re both a chef and blogger I thought you could provide an answer, is there something that can be substituted for the red wine both as the acid in the marinade and the acid in the sauce? I don’t cook with wine/alcohol. Just wondering. Some recipes I can substitute additional stock/broth but not for a marinade. Thanks.

    • Chris
      April 3, 2012 at 11:31 am

      Hi Walter, the original recipe didn’t call for a marinade, or for wine, we just added because we liked. So you can omit those and just go with beef stock, I’m quite positive it will still be really tasty. Let us know how you make out. It was very simple and tasty, hope you’ll try it!

  • Jules
    April 3, 2012 at 12:17 pm

    Looks yummy..I love Beef Stroganoff and cant wait to try this. My only question is that you posted
    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.
    I dont know if I read it wrong but was the cream cheese something that was taken out to lighten it up or did you forget to add it to the recipe?
    Thanks Jules

    • Chris
      April 3, 2012 at 12:39 pm

      Hi Jules,
      Thanks for catching that! We totally forgot to add it to the recipe as written. Rachel and I do go back to these recipes to cook them again and would have been wondering what had been missing next time we cooked it. We did use light cream cheese, which worked really well! Triple checked the rest of the recipe and you are now good to go 🙂

  • April 3, 2012 at 2:40 pm

    I think the title suits the dish. Seeing the delicious picture made my stomach growl. Looking won’t be enough to satisfy my craving and the curiosity of how tasty it is. =) Thanks for sharing =)

  • April 3, 2012 at 2:46 pm

    I love beef stroganoff and am making it with elk this week, but I’ve never marinated my meat ahead of time for it. I will do that this time! thx!

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  • Jo Lynn Stern
    February 6, 2013 at 6:43 pm

    My husband and I made this last night and thoroughly enjoyed it! It’s one of the tastiest stroganoff recipes I’ve ever tried — compliments to Rachel! The only change I made was to use a non-alcoholic wine since my husband can’t drink alcohol. I used a Sutter Home brand called “Fre” (in this case “Fre Merlot”) which is available in some grocery stores and on the Internet.

    • Chris
      February 7, 2013 at 8:09 am

      Glad you enjoyed it Jo Lynn! And thanks for the non-alcoholic wine tip! I am sure there are more people out there looking for that option!

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