Braised Beef 'Stroganoff'
- Total Time
- 3 hours 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 6
- 2½pounds beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper
- 2tablespoons vegetable oil
- 3medium yellow onions, peeled and sliced
- ½cup white wine
- 1teaspoon Dijon mustard
- ¾cup yogurt
- 2tablespoons butter
- 8ounces button or crimini mushrooms, stems removed and caps sliced
- Cooked and buttered egg noodles (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
389 calories; 19 grams fat; 7 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 44 grams protein; 798 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat the oven to 300 degrees. Season the beef all over with salt and pepper. Heat the oil in a stew pot over high heat. When hot, add the beef and cook, in batches if needed, until browned. Transfer to a plate.
- Step 2
Reduce heat to medium-low, add the onions and cook, covered, stirring occasionally, until the onions are softened, about 15 minutes. Add the white wine, 2 cups of water and a pinch of salt, scraping the caramelized bits stuck to the bottom of the pan. Return the beef and its juices to the pot and bring to a boil. Cover, place in the oven and cook until the beef is tender, about 2½ to 3 hours.
- Step 3
Transfer the beef and ¼ of the onions to a large plate. Purée the remaining onions and cooking liquid in a blender with the mustard and yogurt, and season to taste with salt and pepper. Return the beef and the reserved onions to the cooking pot and stir in the sauce.
- Step 4
Melt the butter in a skillet over medium-high heat. Add the mushrooms and sauté until tender. Season with salt, and add to the pot. If you choose, serve over buttered egg noodles.
Private Notes
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Cooking Notes
Lee Schilling
I tried this recipe "as is" but think I would have liked it better with sour cream or creme Fraiche. Egg noodles are a must!
Brill Felton
What is the amount of yogurt? * does not translate.
Paula
Used about 2 lbs of top sirloin, 1 qt of fresh button Mushrooms, 1 c sour cream, olive oil, seared steak then cubed, soften onions (2 med-lg yellow) (after steak was removed) and let cook w lid on 15 min. Put about 2 c water and meat back in and boiled on high till liquid reduced by about 50% removed steak and about 1/2 c of onions and pureed juice+onions in blender as recipe. Soften Mushrooms and steak on med. Once soft added sour cream sauce, w heat off, and topped noodles when served.
Sadie
The only changes I made were 2.3 lbs of chuck roast and I tripled the mushrooms. Everyone loved it
Janet
I cook with a spice packet of cinnamon, cloves, bay leaf and juniper berries. I also prefer sour cream to yoghurt. Red vermouth is good too.
Lori
Excellent. I cut the beef into larger chunks though to be certain it didn't become a shredded beef mess. I also used a homemade broth instead of simply water. My preference for stroganoff mushrooms is lion's mane, as I much prefer their texture.
Leah
This is not enough mustard, by far. I think at least 1 TBS would be better, and perhaps even adding a dash of french's yellow mustard (sacrilege, i know) along with the dijon. Next time I will add a tbs of yellow mustard powder and see if that improves the flavor. And yes, sour cream is better though I did use greek yogurt which was ok.
Paula
Used about 2 lbs of top sirloin, 1 qt of fresh button Mushrooms, 1 c sour cream, olive oil, seared steak then cubed, soften onions (2 med-lg yellow) (after steak was removed) and let cook w lid on 15 min. Put about 2 c water and meat back in and boiled on high till liquid reduced by about 50% removed steak and about 1/2 c of onions and pureed juice+onions in blender as recipe. Soften Mushrooms and steak on med. Once soft added sour cream sauce, w heat off, and topped noodles when served.
Susan
I made this recipe according to the instructions exactly, but the sauce was very thin.
esther
Add brandy; omit white wine. Add tarragon. Add sour cream; omit yogurt. Increase butter; omit oil. O. M. G.
Melvin
I substituted yoga,and used sour cream. Tasted great
Madsdad
Meh, it was OK. I too used sour cream in place of yogurt and otherwise followed the recipe precisely. It lacks a little something I cannot put my finger on. Maybe because my mom didn't make it. Back in the day things tasted better when mom made it.
Honey
Did not make any changes o this recipe. It was perfect as is. Very rich and comforting on a snowy cold night.
Honey
Actually , I did make one change, I used sour cream instead of yogourt.
Brill Felton
What is the amount of yogurt? * does not translate.
arthur grupp
Also used sour cream in place of yoghurt. Most excellent! Will make again!
Lee Schilling
I tried this recipe "as is" but think I would have liked it better with sour cream or creme Fraiche. Egg noodles are a must!
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