This Beef Stroganoff recipe takes a bit of preparation and time, but it makes the best home cooked stroganoff I’ve ever tasted! Beef stroganoff has its origins in Russia, but it has become popular all around the world and it is not hard to see why! It is a decadent buttery stew made with beef, onions, mushrooms, mustard, sour cream and white wine.
I usually use beef chuck roast, but you could also use some leftover London broil if you have it. This is a really good dinner party recipe as you can make most of it in advance. Simply hold back the mushrooms, sour cream, and white wine. When you are ready to eat, heat it through and add the final ingredients.
This is a win-win dinner party recipe because you’ll be totally relaxed and your guests will be seriously impressed with how it tastes!
To make Beef Stroganoff, you will need the following ingredients:
Remove any fat and gristle and cut the beef into 1/2 inch thick by 2 inches long strips. Season the meat with with salt and pepper - 1/2 teaspoon of each.
In a large pan or Dutch oven, melt the butter over medium heat. Add the beef strips and cook quickly until lightly browned all over. Push the beef strips to one side of the pan.
Add the onions to the pan and cook for 3 to 5 minutes. Push them to the side along with the beef strips.
Add the flour to the juices on the side of the pan which is empty.
Pour in the beef broth and bring to a boil while stirring constantly.
Turn the heat down to low and stir in the mustard.
Cover and simmer for about 30 minutes. When the meat is tender, you’ll know it’s done.
Before serving, stir in the mushrooms, sour cream, and white wine and heat through.
Serve with rice or pasta.
This Beef Stroganoff is rich and creamy and absolutely delicious. Here’s a tip - if you’re making it for guests, make extra because everyone will want seconds! Let me know how you find this recipe in the comments below.
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