Why You’ll Love Beef Stroganoff III Recipe

It combines juicy beef and hearty mushrooms with sour cream and mustard for depth.
The recipe allows flexibility for personal tweaks without sacrificing flavor.
It’s a crowd‑pleaser—many home cooks say the flavor is amazing and call it a keeper.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pounds beef chuck roast
½ teaspoon salt
½ teaspoon ground black pepper
4 ounces butter
4 green onions (white parts only), sliced
4 tablespoons all‑purpose flour
1 (10.5‑ounce) can condensed beef broth
1 teaspoon prepared mustard
1 (6‑ounce) can sliced mushrooms, drained
⅓ cup sour cream
⅓ cup white wine
Additional salt and ground black pepper to taste

Directions

Remove any fat and gristle from the chuck roast; cut into strips about ½‑inch thick by 2 inches long. Season with ½ teaspoon salt and ½ teaspoon pepper.
Melt butter in a large skillet over medium heat. Add the beef strips and brown quickly.
Push the beef to one side of the skillet. Add the sliced white parts of the green onions on the empty side; cook and stir for 3–5 minutes, then move them with the beef.
Stir the flour into the pan juices on the empty side of the pan. Pour in the beef broth and bring to a boil, stirring constantly. Reduce heat to low and stir in the mustard. Cover and simmer until the beef is tender, about 1 hour.
Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Cook until the mixture is heated through, then season with additional salt and pepper if needed.
Serve the mixture over hot cooked noodles.

Servings and timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

Variations

Use fresh sautéed mushrooms instead of canned for a more robust texture and flavor.
Substitute a lean cut like sirloin or tenderloin strips; if you do, reduce the simmering time to about 20 minutes since those cuts cook faster.
For a non‑alcoholic version, omit the white wine and add a little extra beef broth to maintain the liquid volume.
Serve over rice, mashed potatoes, or even cauliflower rice instead of traditional egg noodles.
Make it lighter by using low‑fat sour cream and reducing the butter amount slightly.

Storage/Reheating

Storage: Let the stroganoff cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3 days.
Freezing: You may freeze the beef and mushroom mixture (without the noodles) in a freezer‑safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat in a saucepan over low to medium heat, stirring occasionally. If the sauce has thickened too much, add a splash of broth or water to loosen it. Add the cooked noodles or freshly cook new ones before serving.

FAQs

1. Can I use a different cut of beef?

Yes — you can use sirloin or tenderloin strips for a more tender result, but you’ll need to reduce the simmering time to around 20 minutes since these cuts cook faster.

2. Do I have to use white wine?

No — the white wine adds depth of flavor, but you can omit it and substitute an equal amount of beef broth if you’d prefer to avoid alcohol.

3. What type of noodles work best?

Wide egg noodles are traditional and work very well, but you can also use other types of pasta like fettuccine, pappardelle, or even rice or mashed potatoes as a base.

4. Can I make this ahead of time?

Yes — you can prepare the beef and sauce ahead and refrigerate it, then gently reheat and add the sour cream and wine just before serving for the best texture.

5. How can I lighten up the recipe?

Use low‑fat sour cream, reduce the butter slightly, and serve over a lighter base like cauliflower rice or whole‑wheat noodles.

6. My sauce got too thick — what should I do?

Add a splash of beef broth, water, or even a little milk to loosen the sauce while reheating, stirring until you reach your desired consistency.

7. Can I skip the mushrooms?

Yes — if you’re not a fan of mushrooms, you can omit them, or replace them with sautéed bell peppers or zucchini for a different twist.

8. What if I don’t have green onions?

You can use the white and light‑green parts of regular onions, or substitute shallots for a slightly different but still complementary flavor.

9. Is this recipe freezer‑friendly?

Yes — the beef and sauce can be frozen (without the noodles) in a suitable container for up to 2 months. Thaw overnight in the fridge and reheat gently.

10. Can I make this gluten‑free?

Yes — you could substitute the all‑purpose flour with a gluten‑free flour blend, and ensure the condensed beef broth is gluten‑free. Serve over gluten‑free noodles or rice.

Conclusion

This hearty beef stroganoff is a comforting, flavor‑packed dish that’s perfect for a family dinner or a cozy evening meal. With tender beef, a creamy mushroom sauce, and a base of hot noodles (or another favorite starch), it hits all the right notes. Plus, the flexibility to tweak it to your preferences makes it a reliable classic you’ll return to again and again.