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Egg noodles cooked until tender and then smothered in sautéed onions and mushrooms in a rich sour cream gravy with slow cooked seasoned chuck roast.

Beef Stroganoff

dinasdiner
No ratings yet
Course Main Course
Cuisine American

Ingredients
  

  • 2-3 lbs. Chuck Roast
  • 1 tsp. Salt
  • 1/2 tsp. Pepper
  • 2 tsp. Ground Mustard
  • 1/2 C. Butter
  • 2 C. Sliced Onions (about 2 medium onions)
  • 2 lbs. Fresh Sliced Mushrooms
  • 3 Tbsp. Flour
  • 2 cubes Beef Bouillon
  • 2 C. Hot Water
  • 16 oz. Sour Cream
  • 12 oz. Egg Noodles

Instructions
 

  • Mix salt, pepper and ground mustard together.
  • Cut chuck roast into 1/2 inch pieces that are 3-4 inches long.
  • Put the meat in a plastic bag and sprinkle the spices over the top of the meat.  Shake well in the plastic bag.
  • Put the meat in a slow cooker and cook on low heat 4-6 hours. (If you do not want to put the meat in a slow cooker, you can cook it in 1-2 Tablespoons of oil and 2 Tbsp. of butter in a skillet after you have sautéed onions and mushrooms.  The meat will not be as tender, but it works.)
  • Put the two cubes of beef bouillon in two cups of very hot water.  Let this sit and melt while you sauté the onions and mushrooms.
  • Use 1 - 2 Tablespoons of butter in a skillet and then put in sliced onions and sauté for 4-5 minutes.  Take out the cooked onions and put them in a bowl. Set aside
  • Use 3-4 Tablespoons of butter in the same skillet and sauté sliced mushrooms until all the liquid is gone. This takes about 4-5 minutes.  Take out the mushrooms and put them in a bowl.  Set aside.
  • Get a large pan of water boiling.  Once the water is boiling, place the egg noodles in the water and cook for 9 minutes.  Drain in a colander.
  • Using a slotted spoon, spoon the meat out of the slow cooker and put into a bowl.  Set aside.  There should be about 1/2 cup of juice in the bottom of the slow cooker.  Pour the juices into the skillet with the butter drippings from the onions and mushrooms.
  • Sprinkle the flour into the meat juices and mix well with a wire whisk. Add 1 1/2 cups of the beef bouillon and water mixture.  Stir until everything begins to boil.  Once it begins to boil, stir constantly for 3-4 minutes.
  • Add the sour cream and turn the heat to low.  Mix well and then add in onions, mushrooms and meat.  Be careful not to over mix.  The meat will start to pull apart and you want chunks of meat not shredded meat.
  • You can plate the pasta on individual plates or on a platter. Pour the Beef Stroganoff over the pasta and serve.
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