Bake your samosas instead of deep frying them! With chutney or ketchup, serve hot.
| Prep Time: | 35 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds beef chuck roast
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon butter
- ½ pound white mushrooms, sliced
- 4 green onions, sliced (white and green parts)
- 2 tablespoons butter, divided
- ⅓ cup white wine
- ¼ cup all-purpose flour
- 1 ¼ cups reduced-sodium beef stock, divided
- 1 teaspoon prepared mustard
- ⅓ cup light sour cream
- salt and ground black pepper to taste
Instructions
- 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 salt and 1/2 teaspoon pepper.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions and cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Remove to a bowl and add 1 tablespoon butter to the skillet. Cook and stir one half the beef strips until browned, about 5 minutes, then remove to a bowl. Repeat with the remaining butter and beef strips. Pour wine into the hot skillet and deglaze the pan, scraping up any browned bits.
- Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet, whisking until smooth. Stir in the remaining broth and mustard, then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender, about 1 hour.
- Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper.
- This recipe is a healthier version of
- .
Nutrition Facts
| Calories | 256 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 8 g |
| Sodium | 286 mg |
| Sugars | 1 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
The beef I chose was a little tougher than I would have liked. My bad. I added 1/2 teaspoon paprika, 1/2 teaspoon black pepper, and increased the sour cream to 1/2 cup.
A good basic recipe. I only used half the meat the recipe called for, because it’s just 2 of us, but kept the gravy and mushrooms, because they’re great over noodles. I only used half the butter called for, guessed on the amount of white wine I deglazed the pan with and doubled the amount of sour cream. One thing that I would do differently is shake the flour with all the beef broth and add it all at once off the heat. I followed the recipe and was rewarded with lots of lumps that required the immersion blender.
This recipe is so easy and delicious! The beef was really tender and the gravy was wonderful. I wouldn’t change a thing!
I put all the ingredients together as written. I put it in a pressure cooker for 20 minutes instead of baking. The meat came out tender and the flavor was blended and delicious. No more cream of mushroom soup for me!
made this last night. Used precut chuck stew beef. cut some of the lager pieces in half. it was outstanding!
I used Dijon mustard, Greek yogurt and red wine (it was open) Delicious!
I used elk meat, cooked it a bit longer, and it was very good.
Very good but did have to add some herbs and spices to give it more flavour – oregano, paprika, garlic powder. And I agree with others that next time I would dredge the meat in flour rather than mixing the flour and beef stock.
Doubled the mustard, added half a tsp garlic and onion powder when seasoning the meat. Delicious!
This has become one of me and my boyfriends favourite meals. The kids really like it too. I add green pepper slices for last 20 min of cooking. I used pork tenderloin once too instead of beef and it was still do good. Thank you for creating this
I made it just as the recipe was written. When I make it again, I will add about a teaspoon of chopped garlic and 1/2 teaspoon of parsley to give it just a little more flavor. Was easy and delicious!
I made it just as the recipe was written. When I make it again, I will add about a teaspoon of chopped garlic and 1/2 teaspoon of parsley to give it just a little more flavor. Was easy and delicious!
Dredged the meat in flour instead of mixing it with the broth, added basil, oregano, and some smoked paprika, garlic and onion powder, used 2% greek yogurt instead of sour cream, and tossed with a box of whole wheat rotini. Very pleased with the result.
A good solid beef stroganoff. We cooked the mushrooms, removed from pan, then added the beef, which we sliced thinner than recommended. Seasoned that with salt and pepper, then added the flour. Once the beef started to brown, added the onions. When the beef was almost done, crushed in a large garlic clove and a little bit of rosemary, marjoram, and thyme. Poured in the wine and substituted 1C water for the beef broth. Forgot the mustard. Probably used a little extra sour cream. Very enjoyable.
This recipe was okay. Did not look as appetizing as the picture. Taste was decent. In all fairness, I think I keep trying different beef stroganoff recipes hoping to like beef stroganoff, when perhaps there’s no recipe that will make me like it.
This recipe turned out well. I did add about half a tsp garlic powder and I changed it up a bit. I coated the beef with the flour I would have used for making the gravy. the beef browned up nicely. I returned the beef to the pan and added the liquid. It thickened right up with less mess and no lumps.
I did this in a slow cooker, on Low for about 6-7 hours, adding the sour cream during the final hour. I didn’t bother to brown the beef chunks and I left out the mushrooms – because my wife’s not a fan of them – but I added two handfuls of baby carrots at the start. It was great !
Mix more than 1/4cup of flour and beef broth. It turns to a gooey paste that adds a lot of time to making the sauce. Try at least 3/4 of a cup for a better rue
The finished product looked and tasted great!!!
Scrumptious!!! So glad I spotted this in the Allrecipes Magazine – made it for my son and a couple of his college buddies – they all went for third helpings. Made it a “gluten free” meal by using GF flour and served it with Chef Johns mashed potatoes – yum yum! No white wine? Try red – it was just as good!
My spouse who hates mushrooms even loved this recipe. Mind you I chopped the mushrooms finely.