Beef Stroganoff
  • 3 tablespoons vegetable oil
  • 2 pounds beef chuck roast, cubed
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 4 tablespoons butter, divided
  • 1 pound mushrooms, sliced
  • 1 large onion, chopped (1 ½ cups)
  • 2 cloves garlic, minced (1 teaspoon)
  • ½ teaspoon dried thyme
  • ½ cup red wine
  • 3 cups beef broth
  • ¼ cup flour
  • ¼ cup water
  • 2 teaspoons Dijon mustard
  • ⅓ cup heavy cream
  • 1 pound egg noodles
  • Fresh Parsley, minced for garnish
  1. Heat the vegetable oil in a Dutch Oven over medium-high heat. Brown the meat in 2 batches until it is browned; remove with a slotted spoon and place on a plate.
  2. Reduce heat to medium and melt 2 tablespoons butter in the Dutch Oven. Add the mushrooms, onion, garlic and thyme; Sauté for 10 minutes.
  3. Add the red wine to the Dutch Oven to deglaze the pan. Simmer for about 3 minutes until the wine has almost evaporated. Add the beef broth to the pot and return the browned meat and any accumulated juices. Cover the Dutch Oven and place in a 325 degree oven for 2 hours.
  4. After 2 hours check the beef for tenderness. Place back in the oven for 30 more minutes if it is not tender.
  5. In a glass jar with a lid, combine the flour and water, shake vigorously to combine. Pour the mixture into the Dutch Oven and stir; cover the pot and return to the oven for 15 minutes to allow the Stroganoff to thicken slightly.
  6. Meanwhile, cook pasta in boiling salted water, drain and coat with the remaining 2 tablespoons of butter.
  7. Remove the meat from the oven, stir in the Dijon mustard and the heavy cream. Let stand for a few minutes to thicken.
  8. Divide noodles on plates and top with beef mixture. Garnish with fresh parsley if desired.
Recipe by Sunflower Supper Club at