Easy Beef Stroganoff
I love beef stroganoff and make it often when I have left over beef roast or even pork and chicken. Serve over your favorite noodle or rice and enjoy!
Ingredients
1 pound beef roast (chuck) cut into bite size cubes
1 medium onion, chopped
2 tbsps butter
1 cup sliced button mushrooms
3 cloves garlic, minced
1/4 cup flour
1 cup red wine
1 cup beef stock
1/2 cup sour cream
1/2 cup Creme Fresh
1 tablespoon Dijon mustard
1 package egg noodles (I like the wide ribbon ones)
Salt and freshly cracked pepper
Extra Virgin Olive Oil
Instructions
1
Heat a large skillet on the stove then add just enough olive oil to lightly coat the bottom of the pan.
2
Add the meat and cook until browned, remove from the pan.
3
Add the onions, butter, mushrooms, and garlic and sauté for about 10 minutes. Sprinkle with flour and mix everything together. Add the meat and stir together.
4
Add the red wine and beef stock to deglaze the pan.
5
Simmer for approximately 30 minutes to reduce down and thicken the liquid.
6
While the stroganoff is simmering cook the egg noodles as directed on the manufactures directions.
7
Add the sour cream and creme fresh (if you can’t find creme fresh use Crema Mexicana Table Cream and the Dijon mustard to the stroganoff mixture. Be sure to stir them all together to incorporate them well.
8
Serve over prepared egg noodles or rice. Enjoy!
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Beef StroganoffChef BryanCooking with Chef BryanDinner IdeasEasy Beef StroganoffFood BloggerSalt Lake City Food Blogger
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