Beef Stronganoff

Beef Stronganoff over Egg Noodles

 I love beef stronganoff. So does Katie but she loves anything that has sour cream. I also make this hamburger instead of chuck roast. It's all good.  My secret to an awesome and creamy stronganoff is cream cheese. I use light cream cheese and sour cream and it is still amazing. I prefer fresh mushrooms (baby portabellas are my favorite) but canned mushrooms will work too. If you want a thicker sauce, add a 1 teaspoon of corn starch with the beef broth. For a special treat use steak as instead of chuck roast and full fat sour cream and cream cheese. 

2 lbs (.9 kg) Beef Chuck Roast, Cut into Chunks

Salt and Pepper, To Taste

4 Tbsp of Butter

2 Tbsp of Olive Oil

1 Medium Onion, Diced

8 oz (227 g) of Fresh Mushrooms, Sliced 

3 Garlic Cloves, Thinly Sliced

1 Can (10.5 oz/ 300 g) of Beef Broth

3/4 Tsp of Mustard

1 Tbsp of Worcestershire Sauce

2/3 Cup (160 g) of Sour Cream

3 oz. (85 g) of Cream Cheese
Salt and Pepper, To Taste
Egg Noodles (Or Rice), Cooked

Season beef with salt and pepper. In a large skillet over medium heat, add the butter, oil and beef. Quickly brown the beef and remove.

Add the onions, mushrooms, garlic, and a little bit of salt and pepper and sauté for 3 to 5 minutes. Add meat and pour in beef broth.


Bring to a boil, stirring constantly. Lower the heat and stir in mustard and Worcestershire sauce. Cover and simmer for 1 hour or until the meat is tender.

Meanwhile cook the egg noodles. Five minutes before serving, stir in the sour cream and cream cheese. Heat briefly, taste, and add salt and pepper to taste.

The bottom line: would I make this again? Yes. I love beef stronganoff.