Classic Beef Stroganoff

  • 50 mins
  • 11 ingredients


  • 2 and 1/2 pounds of chuck roast cut into 1/4 inch pieces
  • 1 large clove of garlic minced
  • 1 onion diced
  • 1 tbs unsalted butter
  • 3/4 lb of mushrooms sliced thin (you may use a variety of mushrooms if desired, button, morel, crimini or shitake)
  • 3 tbs flour
  • 3 tbs ketchup
  • 1 and 1/4 cups of beef broth
  • 1/2 cup of dry red wine
  • 1 cup of sour cream (room temperature)
  • 1 pkg egg noodles


  • Slice the beef into 1/4 inch slices. Cut across the grain.
  • Melt half the butter in a large skillet over medium heat, add beef and cook until meat is browned.
  • Using a slotted spoon, transfer meat to a 3 quart casserole dish,  Save the drippings in the pan.
  • Melt remaining butter in skillet with juices; and mushrooms and onions, and saute until both are soft.
  • Stir in broth, wine, ketchup, garlic and flour.
  • Bring to a boil and pour over meat.
  • Cover casserole dish and bake at 375 degrees for 1 hour or until meat is tender.
  • Just before serving slowly stir in sour cream and blend well.
  • Serve over noodles.


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