This dish is an absolute favorite in my family and every time I make it, the kids scrape the bottom to get the last of the sauce! Most of the recipes I use are in my Plan to Eat app, but since the blog is more accessible, I wanted to share my version of Beef Stroganoff with egg noodles here. You can stew the beef until it’s tender, but I used the Instant Pot to shorten cooking time.
Serve with cooked egg noodles or other pasta mixed with some butter or olive oil.
Beef Stroganoff with Egg Noodles
An old Russian recipe for beef and mushrooms in a creamy sauce, served over noodles. This is my version of a recipe I found on Allrecipes.com
Equipment
- 1 Instant Pot or Pressure Cooker Optional
Ingredients
- 2 pounds beef chuck roast
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 ounces butter
- 1/2 onion sliced
- 4 tablespoons all-purpose flour
- 1 10.5 ounce can condensed beef broth
- 1 teaspoon prepared mustard
- 8 ounces Bella or white mushrooms sliced
- 1/3 cup whipping or sour cream or half & half
- 1/3 cup white wine
- salt to taste
- ground black pepper to taste
Notes
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 of both salt and pepper.
In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips. (Using the Instant Pot brown the beef in batches.)
Add the mushrooms and stir to cook slightly.
Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender. (Using the Instant Pot, cook under pressure for 10 minutes and quick release).
Five minutes before serving, stir in the cream, and white wine. Heat briefly then salt and pepper to taste.