Name: Melt-In-Your-Mouth Beef Stroganoff: 3 Hour Secret
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Russian/American
Ingredients: 2 pounds beef chuck roast, well-trimmed and cut into 1-inch cubes; 2 tablespoons olive oil, plus more as needed; 2 tablespoons butter; 2 medium onions, diced; 3 cloves garlic, minced; 16 ounces cremini or button mushrooms, sliced; 2 tablespoons flour, for thickening; 1 1/2 cups low-sodium beef broth; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1/2 cup sour cream, room temperature; 2 ounces cream cheese, softened (optional for extra silkiness); Salt and black pepper, to taste; Fresh chives or parsley, chopped, for garnish; To serve: Cooked egg noodles, mashed potatoes, or rice

Description

This Beef Stroganoff recipe delivers incredibly tender beef in a rich, creamy sauce, perfect for any home cook.

Ingredients

2 pounds beef chuck roast, well-trimmed and cut into 1-inch cubes
2 tablespoons olive oil, plus more as needed
2 tablespoons butter
2 medium onions, diced
3 cloves garlic, minced
16 ounces cremini or button mushrooms, sliced
2 tablespoons flour, for thickening
1 1/2 cups low-sodium beef broth
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 cup sour cream, room temperature
2 ounces cream cheese, softened (optional for extra silkiness)
Salt and black pepper, to taste
Fresh chives or parsley, chopped, for garnish
To serve: Cooked egg noodles, mashed potatoes, or rice

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Instructions

Pat beef dry, season generously with salt and pepper. Heat a large Dutch oven over medium-high heat with olive oil and butter. Sear beef in batches until deeply browned; avoid crowding. Transfer browned beef to a plate.
In the same pot, add onions and sauté until translucent. Stir in garlic for 30 seconds until fragrant. Add mushrooms and cook until they release moisture and brown.
Sprinkle flour over the vegetables and stir for 1 minute. Gradually whisk in beef broth, scraping up browned bits. Stir in Dijon mustard and Worcestershire.
Return the browned beef and any juices to the pot. Bring just to a low boil, then reduce to a gentle simmer. Cover and cook 2 to 2 1/2 hours, stirring occasionally, until the beef is fork-tender.
Reduce heat to very low. Stir in sour cream (and cream cheese, if using) until smooth. Do not boil after adding dairy. Taste and adjust salt and pepper.
Spoon over buttered egg noodles, mashed potatoes, or rice. Garnish with chopped chives or parsley and serve immediately.

Notes

Choose chuck roast for the best slow-cooked texture.
Browning the beef in batches creates essential flavor depth.
Stir in dairy over very low heat to keep the sauce smooth.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising/Simmering
Cuisine: Russian/American