Description
Fresh mushrooms, light sour cream and less butter give Donna’s classic stroganoff recipe a healthier twist. Be sure to serve over whole wheat noodles!
Ingredients
- 2 pounds beef chuck roast
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon butter
- ½ pound white mushrooms, sliced
- 4 green onions, sliced (white and green parts)
- 2 tablespoons butter, divided
- ⅓ cup white wine
- ¼ cup all-purpose flour
- 1 ¼ cups reduced-sodium beef stock, divided
- 1 teaspoon prepared mustard
- ⅓ cup light sour cream
- salt and ground black pepper to taste
Instructions
- Remove any fat and gristle from the roast and cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions and cook
- stirring occasionally
- until mushrooms are browned
- about 6 minutes. Remove to a bowl and add 1 tablespoon butter to the skillet. Cook and stir one half the beef strips until browned
- about 5 minutes
- then remove to a bowl. Repeat with the remaining butter and beef strips. Pour wine into the hot skillet and deglaze the pan
- scraping up any browned bits.
- Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet
- whisking until smooth. Stir in the remaining broth and mustard
- then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender
- about 1 hour.
- Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper.
Prep Time: 35 mins
Cook Time: 1 hr
Total Time: 1 hr 35 mins
Servings: 8