This cocktail is called the Autumn Sunshine Cocktail because, while its flavor is as bright as the sun, for some reason, the maple syrup makes me think of burning leaves in the autumn. It unmistakably has an autumnal hue. Try stirring as opposed to shaking for a clearer, more flavorful cocktail.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
Ingredients
- 2 pounds beef chuck roast
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 ounces butter
- 4 green onions, sliced (white parts only)
- 4 tablespoons all-purpose flour
- 1 (10.5 ounce) can condensed beef broth
- 1 teaspoon prepared mustard
- 1 (6 ounce) can sliced mushrooms, drained
- ⅓ cup sour cream
- ⅓ cup white wine
- salt and ground black pepper to taste
Instructions
- Remove any fat and gristle from chuck roast; cut into strips 1/2-inch thick by 2-inches long. Season with ½ teaspoon salt and ½ teaspoon pepper.
- Melt butter in a large skillet over medium heat. Add beef and brown quickly.
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- Push beef to one side of the skillet. Add onions; cook and stir for 3 to 5 minutes, then push to the side with beef.
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- Stir flour into 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 beef is tender.
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- Five minutes before serving, stir in mushrooms, sour cream, and white wine. Cook until heated through; season with salt and pepper.
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- Serve over noodles.
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- This can be served over either rice or noodles.
Nutrition Facts
| Calories | 304 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 12 g |
| Sodium | 620 mg |
| Sugars | 1 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe as written with the exception of the canned mushrooms. I used freshly cooked mushrooms sautéed in butter and seasoned with salt, and I cut up a small sirloin roast I had on hand. It turned out delish. Will be adding to our favorites list!
For once I did not change a recipe, this one, well just a tad…added pinch of thyme. I must say for a simple stroganoff this is terrific. Consistency is great, over noodles was a quick hearty meal and the flavor delivered. Bon Appetit!
Very simple to prepare and quick. You can cut the butter allowance down by half otherwise its a bit of overkill. I added the Worcestershire sauce and used a table spoon of Dijon mustard instead of the prepared mustard for a much nicer flavour. For the best outcome, slow cook for anywhere up to 12 hours. Melts in your mouth!
I made this recipe, but because of time constraints I made it in my Ninja foodie. After browning the beef, I added chopped sweet onions (didn’t have green onions) and added the flour, beef broth and prepared mustard. I pressure cooked for 20 minutes. Meanwhile I sliced fresh mushrooms sautéed in a frying pan then added the white wine to the mushrooms. When the pressure cooker was done, I released pressure after 5 min. Added the mushrooms and wine and added the sour cream. The meat was tender and the meal very good. Served over egg noodles.
Fantastic
Followed the recipe. Meal had close to zero flavor. Will find another one next time.
We loved it, but I think that marinating the steak for a longer period of time, say 3 hours, would give a more tender steak. I agree that more than 1/4 tea of pepper flakes would be too much. I haven’t done much real cooking since I got cancer, and this recipe gave me some new confidence. Thanks for sharing.
Used fresh mushrooms in place of canned. Served over egg noodles. OMG. What a fantastic meal.
Made per recipe, and it was delicious!
I have been searching for a particular taste in a beef stroganoff. This is it! The person (Beezlys) made some great modifications that I mostly followed. Here is my adjustments to that. I used already smoked brisket so it was cooked and tender and has a nice strong smokey beef flavor. This is a perfect recipe to use left over beef brisket!! 1/3 cup cream cheese is also a must. I would add that white wine is exactly the flavor (just a little bite) that really goes well in this. I don’t think red wine would have the same twang. I had some shiitake and chanterelle mushrooms that needed to be used. And why not throw in some home grown leaks too! Very tasty.
I got inspired to make Beef Stroganoff because my mom wanted to have Hamburger Helper Beef Stroganoff. I wanted to make some of my own and found this recipe. It turned out to be very tasty! Both of my parents and I really enjoyed this. Absolute comfort food! Like a few others, I marinated the beef for 1.5 hours in white wine and Worcestershire sauce. Next time, I’ll try red! It really made the meat flavorful and tender. I also marinated the mushrooms in Worcestershire sauce in a separate bag. I added a few teaspoons of minced garlic when cooking the onions and I added the mushrooms to the pot while it was simmering. I also added 1/3 cup cream cheese along with the sour cream. I’ll definitely make again! This went great with cornbread too 🙂
Yes, I made this wonderful dish once again. Family just loves it!. I must say that I used more beef broth than recommended in the recipe because maybe I added too much flour. I also added less wine and less sour cream. Thank once again for sharing.
I’m sure I made some detours from the original recipe but I used this as a template since I’ve never made beef stroganoff. I’m a single dad in grad school and don’t have a lot of time for meal prep. This recipe was good because it had an hour of simmer time that allowed me to work on other things. I definitely added some garlic powder and a little bit of the greens from the onions. I used beef fajita meat because that was what was available. But it turned out amazing! Very solid recipe!
Used left over beef tenderloin when making this. I sauteed the onions a bit, then added the mushrooms and some minced garlic that I didn’t measure, added the meat to heat it up. Doubled the sauce so I added 4 tbls of corn starch to one can of condensed soup and 4 tbsp of flour to the other, stirred that in then added the mustard and Worcestershire sauce. Cooked it a bit to thicken the sauce then added 1/3 cup cream cheese (doubled) and 1/3 sour cream doubled. Served it over brown rice, the boys loved it, so good!
This is an incredibly delicious and easy recipe! For the mustard I used Grey Poupon Dijon. I also used sliced fresh Portobello mushrooms and browned them a bit just after sautéing the onions; instead of adding them later as directed with canned mushrooms. My family loved this Stroganoff and I definitely will be making it more often.
I made this exactly as directed the first time, and my beef was tough. i followed suggestions in the comments the second time, but the beef is still tough. The flavor was better when I followed revisions (marinating), but it is still so chewy. The flavor is great, just not meal I’d recommend to anyone with a toddler.
This was great! I followed most, but had to tweak a little. I added some Worstershire sauce and beef broth to beef, and instead of condense beef broth I used cream of mushroom soup, i didn’t have green onion so i used a yellow onion and 1/4 tea of paprika. I also did the rue separate. I was afraid tge flour would clump up as I didn’t have much room in my pan. Lol. This was delicious!! However, I will add less butter next time. But definitely great recipe.
I find canned mushrooms gross. I used fresh mushrooms, and it tasted good. No green onions, subbed 1 cup finely chopped yellow with no problem.
It was delicious. I used fresh mushrooms and followed the basic recipe
Made this tonight. It was a BIG HIT with my family!!! Thank you for sharing it. I’ll make it again.
I used fresh mushrooms instead of canned and Campbell red wine beef both. Dijon mustard and red wine instead of yellow mustard and white wine. Marinated stewing beef in Worcestershire sauce garlic and red wine over night. Always Himalayan pink salt instead of any other kind of salt in all of my recipes.