chuck roast beef stroganoff recipe

Written ByJenny Smyth Posted on
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The Best chuck roast beef stroganoff recipe

I’ve been making chuck roast beef stroganoff for years, and it’s a staple in our household. It’s a dish that’s rich in history, originating from Russia, where it was popularized by the French chef Charles de Botiller. The name ‘stroganoff’ is actually a nod to the Russian aristocrat Count Pavel Stroganov, who was known for his love of fine cuisine.

The dish is characterized by its tender chunks of beef, cooked in a creamy sauce with mushrooms and served over egg noodles. It’s a comforting and satisfying meal that never fails to hit the spot. When I make this recipe, my family always gathers around the table, eager to dig in and enjoy the fruits of my labor.

It’s not just about the taste – it’s also about the memories we create while sharing this meal together. Whether it’s a weeknight dinner or a special occasion, this recipe never fails to impress. I’ve tried various versions of this dish over the years, but this one remains my favorite – it’s a classic for a reason!

There’s something special about watching the sauce come together, thickening as it cooks, and knowing that my family is going to love every bite. My kids always ask for seconds (and sometimes even thirds!) , and my husband requests it for his birthday every year.

It’s become a part of our family tradition, and I’m so glad I can share that with you through this recipe. In short, chuck roast beef stroganoff is more than just a meal – it’s an experience that brings us all together.

Chuck Roast Beef Stroganoff

4.7 from 1421 votes

A hearty and comforting dish featuring tender chunks of chuck roast beef in a rich, creamy sauce with mushrooms and onions. Perfect for a cozy dinner.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Beef

2 lbs chuck roast
2 tbsp olive oil
1 tsp salt
1 tsp black pepper

For the Sauce

2 tbsp butter
1 large onion, sliced
8 oz mushrooms, sliced
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups beef broth
1 cup sour cream
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
Salt and pepper to taste

For Serving

8 oz egg noodles
Fresh parsley, chopped

👨‍🍳Directions

1Season chuck roast with salt and pepper.
2Heat olive oil in a Dutch oven over medium-high heat.
3Add the chuck roast and sear on all sides until browned, about 5-7 minutes.
4Remove the roast from the pot and set aside.
5In the same pot, add butter.
6Once melted, add the sliced onions and cook over medium heat until softened and lightly caramelized, about 8-10 minutes.
7Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
8Add the minced garlic and cook for an additional 1 minute.
9Sprinkle the flour over the onion and mushroom mixture.
10Stir to combine and cook for 1-2 minutes, stirring constantly.
11Gradually pour in the beef broth, stirring continuously to combine with the flour mixture.
12Bring the sauce to a simmer.
13Return the chuck roast to the pot, along with any accumulated juices.
14Spoon the onion and mushroom mixture over the roast.
15Cover the pot and reduce the heat to low.
16Let it simmer for about 2 to 2.
5 hours, or until the beef is tender and easily shreds with a fork.
17Once the beef is tender, remove it from the pot and shred it using two forks.
18Return the shredded beef to the pot and stir in the sour cream, Worcestershire sauce, and Dijon mustard.
19Season with additional salt and pepper to taste.
20Cook over low heat for an additional 5 minutes, stirring occasionally, until the sauce is heated through and slightly thickened.
21While the beef stroganoff is cooking, prepare the egg noodles according to package instructions.
22Drain and set aside.
23To serve, place a portion of egg noodles on each plate and spoon the beef stroganoff over the top.
24Garnish with chopped fresh parsley.

🔧Equipment

Dutch oven or heavy-bottomed pot with lid
Tongs
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 25g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 20g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 35g

📝Notes

Tips: For a thicker sauce, you can mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the sauce during the last 5 minutes of cooking. Add a splash of red wine to the sauce for an extra layer of flavor.

This recipe has been passed down through generations in our family and has earned its place at our dinner table time after time.

Its creamy sauce coats every bite perfectly without overpowering the delicate flavors within – making each spoonful pure bliss!

Store leftovers safely by refrigerating them within two hours after cooking; reheating only once until steaming hot throughout; finally serving from your crock pot or Instant Pot allows effortless hosting during get-togethers.

❓ Frequently Asked Questions About Chuck Roast Beef Stroganoff

1.

What type of beef should I use for this recipe? For this recipe, you’ll want to use chuck roast beef – preferably top round or top sirloin – as it will provide the best flavor and texture when slow-cooked in the stroganoff sauce.

2.

Can I use ground beef instead of chunks? While you can use ground beef as a substitute for chunks of beef in this recipe, keep in mind that it will change the overall texture and flavor profile of the dish. Ground beef will cook faster than chunks, so be sure to adjust your cooking time accordingly.

3.

Do I need to serve this with egg noodles? While traditional stroganoff recipes call for serving over egg noodles, you can definitely serve it with rice or other types of pasta if you prefer. However, keep in mind that egg noodles are where the magic happens – they soak up all that delicious sauce perfectly!

4.

Can I make this recipe ahead of time? Yes! This recipe makes an excellent make-ahead dish – simply prepare all your ingredients through step 6 (before adding the cream), then refrigerate or freeze until ready to serve. When you’re ready to finish cooking it off, thaw overnight and continue cooking until hot and bubbly.

5.

Is there anything I can do differently if I’m short on time? If you’re really crunched for time, consider using pre-cooked beef (like leftover roast) or using pre-made beef broth instead of homemade broth. You can also cook this on high heat if needed; however, be cautious not to burn those beautiful onions!

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