Beef Stroganoff III
I have been making this recipe for over 20 years. This can be served over either rice or noodles. A little work but worth the effort.
I have been making this recipe for over 20 years. This can be served over either rice or noodles. A little work but worth the effort.
- 1/2 teaspoon salt
- salt to taste
- 1/2 teaspoon ground black pepper
- ground black pepper to taste
- 1/3 cup white wine
- 1/3 cup sour cream
- 1 teaspoon prepared mustard
- 4 tablespoons all-purpose flour
- 4 ounces butter
- 2 pounds beef chuck roast
- 4 green onions sliced (white parts only)
- 1 (10.5 ounce) can condensed beef broth
- 1 (6 ounce) can sliced mushrooms drained
- Carbohydrate 4.59013245005608 g
- Cholesterol 144.162137846493 mg
- Fat 43.791124694934 g
- Fiber 0.249951390516891 g
- Protein 30.1322194649068 g
- Saturated Fat 21.4063691356515 g
- Serving Size 1 1 to 8 serving (192g)
- Sodium 873.925744615535 mg
- Sugar 4.34018105953919 g
- Trans Fat 4.69800187607533 g
- Calories 540 calories
Step-by-step
- 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.
- 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.
- Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.
Rich pan juices coat tender strips of chuck roast while a bright finish of white wine and sour cream cuts through the heavy butter base. Achieving this balance relies entirely on heat management during the initial searing phase. Searing 2 pounds of beef requires a hot skillet to promote the Maillard reaction without boiling the meat in its own moisture. Work in batches if necessary to maintain proper pan temperature.
The Mechanics of Thickening and Simmering
Building the pan sauce depends on cooking the flour directly in the rendered fats for roughly one minute to eliminate raw starch flavors before adding the 10.5-ounce can of condensed beef broth. Simmering the covered skillet for 60 minutes allows the collagen in the chuck roast to break down fully into gelatin, creating a naturally velvety texture. Introduce the dairy components during the final five minutes of cooking to prevent the sour cream from curdling under high heat.
- Avoid boiling the sauce after stirring in the sour cream and white wine.
- Drain canned mushrooms thoroughly to prevent excess liquid from diluting the sauce consistency.
