Traditional Beef Stroganoff
This traditional Beef Stroganoff recipe features beef cubes slowly cooked in a rich, creamy sauce flavored with wine, brandy and sour cream.
Ingredients
- 2 pounds chuck roast (cubed)
- 1/3 cup flour (plus 3 Tablespoons)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- 2 Tablespoons extra virgin olive oil
- 1 large yellow onion (sliced)
- 1/4 cup brandy
- 1/4 cup red wine
- 3 cups low-sodium beef broth
- 1 Tablespoon butter
- 8 ounces cremini mushrooms (sliced)
- 3/4 cup sour cream
- 1 pound cooked (buttered and seasoned egg noodles)
- 3 Tablespoons chopped fresh chives
- Salt and pepper
Directions
- 1
In a large bowl, combine 1/3 cup flour, garlic powder, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper. Pat the beef dry with paper towels and add to the flour mixture in the bowl; toss to coat.
- 2
In a Dutch oven, heat the oil over medium-high heat. Working in batches (don't crowd the pan), add the beef and cook until browned on all sides. Transfer to a plate.
- 3
Reduce the heat to medium and add the onion. Cook, stirring often, until softened, about 4 minutes. Add the brandy and wine and cook, scraping the pan with a spoon, about 1 minute. Return the meat to the pot and add the beef broth. Bring to a boil, reduce heat to low, cover and simmer until the beef is tender, about 1 1/2 hours.
- 4
Transfer one cup of broth to a small bowl; add the remaining 3 tbsp. flour and whisk until smooth. Add the flour mixture to the pot. Season to taste.
- 5
In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring often, until golden brown, 5-7 minutes. Add the mushrooms to the meat mixture. Simmer 30 minutes longer.
- 6
Stir in the sour cream and season to taste with salt and pepper.
- 7
Serve stroganoff over buttered noodles. Garnish with additional sour cream, plus chopped chives.