Beef Stroganoff

Since I was a teen, I made this dish mostly with meatballs, It was cheap. relatively quick and very filling. I still like it today but time and money are not as a big a factor as they once were so in this version I have used braised chuck roast in stead of my trusty meatballs. We liked it a lot.




16 oz bag of extra wide egg noodles (for this dish I love Tagliatelle pasta noodles)
2 Tbs butter or alternative
2-3 lbs od good quality chuck roast
24 oz of fresh mushrooms of your choice, sliced
1.5 Tbs oil
1.5 cup halved and thinly sliced white or yellow onion
4.5 tsp minced fresh garlic
3/4 tsp paprika
1 cup dry red wine (I like Sangiovese)
3 Tsp all-purpose flour
3 cup unsalted beef cooking stock
1.5 cup sour cream (we use the dairy free version sold at Trader Joe’s)
1.5 tsp Worcestershire
~ 3/4 tsp Dijon mustard


  1. Bring a pot of water to a boil and cook noodles according to the package directions, . When finished, drain and set aside. Preheat oven to 350 degrees F.
  2. Add salt substitute and coarse ground pepper to all sides of the meat. Heat oil in a large dutch oven on medium high heat. When the oil shimmers add beef. It should sizzle if the pan is hot enough. Brown all sides of the beef chunks- get a nice crust. When beef is browned. remove and set aside.
  3. Add 1 tablespoon of your preferred oil to dutch oven and add onions and mushrooms to pan; sauté 6 minutes or until tender. Add garlic and paprika.  Cook 1 minute.
  4. Deglaze the pan with wine and add beef stock; bring to a boil, scraping pan to loosen browned bits.
  5. Cover Dutch Oven and place on the middle rack of the oven. Braise beef chunks for ~1 hour and 30 minutes (depends on thickness of chunks). When the meat is tender enough to slide a fork in easily, remove from oven and place on stove at low/medium. Remove chunks and cut into bite sized pieces.
  6. Sprinkle flour over the mushroom/onion mixture and stir until incorporated. Reduce heat, and simmer 3 minutes or until sauce slightly thickens. Remove pan from heat.
  7. Stir in Worcestershire, sour cream and mustard.
  8. Add braised chuck roast pieces to sauce; toss to coat.
  9. Spoon sauce and meat mixture over cooked noodles.
  10. Sprinkle evenly with additional chopped parsley