Beef stroganoff is a family favorite. We usually have this during casual dinners or lunches, but we also make it during special occasions. Everyone in the family is addicted to anything meat. Beef is one of our favorites. And this beef recipe is truly to die for! I always think of beef stroganoff as a hearty meal. Through that it’s not exactly good for the heart because of its richness (watch out for those who are watching their health), but it’s good for my heart because it always satisfies me.
Our friend over at My Baking Addiction has this to say about this recipe:
“Tender strips of beef and mushrooms marry with Holland House Red Wine for Cooking and sour cream to create an incredibly hearty and delicious meal.”
The flavor of the beef, along with the mushrooms and the sour cream and all the other flavors in there, just drives me crazy!
Ingredients
2 pounds Tyson beef chuck roast
1 teaspoon kosher salt
1/2 teaspoon McCormick ground black pepper
1/2 teaspoon McCormick garlic powder
6 ounces Holland House Red Cooking Wine
2 tablespoons Kerrygold butter
1/2 pound Great Value white button mushrooms; sliced
4 green onions, sliced (white parts only)
3 tablespoons Wesson vegetable oil
4 tablespoons Gold Medal all-purpose flour
1 (10.5 ounce) can College Inn condensed beef broth
1 teaspoon Heinz prepared mustard
2 teaspoons Worcestershire sauce
1/3 cup Daisy sour cream
salt to taste
ground black pepper to taste
fresh parsley to garnish
Instructions
Remove any fat from the roast and cut into strips 1/2 inch thick by 2 inches long. Season beef with salt, pepper and garlic powder. Place sliced beef into a resealable bag and pour Holland House Red Cooking Wine over the beef. Place in refrigerator and marinate for about one hour.
Remove beef from refrigerator. In a large pan, melt butter over medium heat. Add in mushrooms and sauté until lightly browned and softened; about 4-5 minutes. Add in green onions and cook with the mushrooms for 2 minutes. Remove mushrooms and onions from pan and set aside.
Add vegetable oil to the same pan and heat over medium high heat. Use a slotted spoon to remove beef from wine marinade; reserve marinade. Use paper towels to pat the beef dry.
Add beef to the pan and cook until it is browned and cooked through. Whisk the flour into the beef and juices. Pour in beef broth and reserved red wine marinade. Bring to a boil, stirring constantly. Lower the heat and stir in mustard and Worcestershire sauce. Cover and simmer for 1 hour or until the meat is tender.
Five minutes before serving, stir in the mushrooms, onions and sour cream. Heat for approximately 5 minutes. Salt and pepper to taste. Serve over mashed potatoes or cooked egg noodles and garnish with fresh parsley.
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Quick Tip: You can adjust the spices based on your preferred taste.
Thanks again to My Baking Addiction for this amazing recipe.