Rich and Creamy Beef Stroganoff Recipe
This recipe uses a roux to create a beef gravy that is then thickened with sour cream and cream cheese. Red pepper flakes add a little extra zip.
Rich, creamy beef stroganoff has plenty of sour cream and mushrooms. Serve this hearty classic dish over cooked extra-wide egg noodles.
Excellent recipe. I used a leftover striploin steak that had been grilled medium rare and stir fried it in the olive oil after marinating. Dijon instead of yellow mustard, white wine instead of red to marinate, Greek yogurt instead of sour cream, and spicy smoked paprika instead of red pepper flakes. Served over noodles with a green salad.
Strips of chuck roast simmered with green onions and mushrooms, then flavored with mustard and a good Rhine wine make a delicious beef stroganoff.
Yuck! Mustard and red pepper flakes made this beef stroganoff too strong. Also, using a chuck for the beef was a poor choice...tough and not appealing. Would not use this recipe again.
Very creamy and rich, delicious. A definite recipe to make again! A few tweaks, I added more beef stock as it simmered so as not to dry out. Added 16 oz container of mushrooms sliced thin, 1 cup not enough. Watch the red pepper flakes, I only added 1 tsp and I thought perfect but other family members found too hot. So adjust the heat index for your family.
YEP! I chose to add a little less flour and a little more stock to the base (may be because I am at a high altitude), but the combo of sour cream, cream cheese and red pepper will keep your taste buds excited for every bite. Tenderloin would have been an excellent substitution to the chuck, but a good cut of chuck is more cost effective.
Really loved this recipe. I changed a few things. I used a roast that I cut into 1/2' strips and marinated the meat with a Cabernet Sauvignon for 3 three hours. I did not pat the meat dry prior to lightly browning it in the olive oil. I then sauteed the onions and garlic in the butter and later added the mushrooms with. I removed this and melted the butter and added the flour and made the roux. When this was cooked added the onions, mushrooms, garlic, meat back along with all the other ingredients except the cheese and sour cream. Simmered it on the stove for about an hour then added the cream and cheese. It had a wonderful flavor from the Cab. Will be making this again. Thanks for the recipe.