This beef stroganoff recipe is just what you need for a rich and creamy delight. We’re using a roux to make a mouthwatering beef gravy, which gets its thickness from sour cream and cream cheese.
Prep Time: 15 mins | Cook Time: 1 hrs 25 mins | Additional Time: 10 mins | Total Time: 1 hrs 50 mins | Servings: 8
Table of Contents
Ingredients
- 2 (2 pounds) beef chuck roast, cut into 1/2-inch thick strips
- ½ cup red wine
- 1 teaspoon salt, or more to taste
- ½ teaspoon ground black pepper, or more to taste
- 1 tablespoon extra-virgin olive oil
- ½ cup butter, divided
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup sliced mushrooms
- ¼ cup all-purpose flour
- 1 ⅓ cups beef stock
- 1 tablespoon Worcestershire sauce
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon prepared yellow mustard
- 1 (3 ounce) package cream cheese, softened
- ⅓ cup sour cream
Directions
- Place beef into a large bowl. Stir in red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
- Heat olive oil in a large skillet over medium heat. Stir in beef; cook and stir until browned, 5 to 7 minutes. Transfer beef to a plate, then drain any remaining grease from the skillet.
- Melt 2 tablespoons butter in the skillet over medium heat. Stir in onion, garlic, and a pinch of salt. Cook and stir until onion is soft and translucent, 3 to 4 minutes. Transfer the onion mixture to the plate with beef; set aside.
- Melt 2 tablespoons butter in the skillet over medium heat. Add mushrooms; cook and stir until tender, about 10 minutes. Transfer mushrooms to a bowl; set aside.
- Melt 1/4 cup butter in the skillet over medium heat. Whisk in flour; cook and stir until flour no longer tastes raw, about 4 minutes. Slowly whisk in beef stock. Bring to a boil, stirring constantly, then reduce heat to medium-low.
- Pour in reserved marinade, Worcestershire sauce, red pepper flakes, and mustard, then add beef and onion mixture. Cover and simmer until meat is tender, about 1 hour. Season with salt and black pepper.
- Stir in mushrooms, cream cheese, and sour cream about 5 minutes before serving.
Editor’s Note:
Please note the differences in cooking time when using the magazine version of this recipe.
Nutrition Facts (per serving)
Calories: 567 | Fat: 45g | Carbs: 8g | Protein: 29g
