Beef Stroganoff
Introduction
Beef Stroganoff is a classic comfort dish that combines tender, slow-cooked beef with a creamy, flavorful sauce and hearty pasta. This recipe takes a traditional Russian favorite and transforms it into an easy, home-cook-friendly meal that’s perfect for family dinners or a special weekend treat. The rich combination of seared chuck roast, earthy mushrooms, onions, and a luscious sour cream sauce makes each bite indulgent yet satisfying. Serve it over pappardelle pasta for a filling, soul-warming experience that’s sure to impress.
Ingredients
- 2–2 ½ pounds (900–1,100 g) chuck roast, cut into 2-inch chunks
- 1–2 tablespoons (15–30 ml) vegetable oil or light olive oil
- Generous salt and freshly cracked black pepper
- 4 tablespoons (½ stick, 57 g) butter
- 1 onion, chopped
- 8–12 ounces (225–340 g) mushrooms, quartered
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper, or to taste
- 2 teaspoons paprika
- 1 tablespoon dried parsley
- 1 tablespoon garlic, smashed and minced
- 1 tablespoon tomato paste
- ½ cup (120 ml) red wine
- ½ cup (120 ml) water
- 2 teaspoons Better Than Bouillon Beef Base (or beef stock)
- 1–2 cups (240–480 ml) sour cream, added after cooking
- 12–16 ounces (340–450 g) pappardelle pasta, plus water and salt for boiling
- Fresh parsley, for garnish
- Fresh chives, for garnish
Directions
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