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Creamy Beef Stroganoff

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PREP TIME
15 min
COOKING TIME
85 min
TOTAL TIME
110 min
SERVINGS
8 servings
Dinner Eastern European
Creamy Beef Stroganoff
Ingredients
  • 2 (2 pound) beef chuck roast, cut into 1/2-inch thick strips
  • 1/2 cup red wine
  • 1 teaspoon salt, or more to taste
  • 1/2 teaspoon ground black pepper, or more to taste
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup butter, divided
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 cup sliced mushrooms
  • 1/4 cup all-purpose flour
  • 1 1/3 cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon prepared yellow mustard
  • 1 (3 ounce) package cream cheese, softened
  • 1/3 cup sour cream
Instructions
1
Combine the beef with red wine, salt, and black pepper in a large bowl. Mix well to coat the meat evenly, allowing it to marinate for 10 minutes before proceeding. Remove the beef from the bowl and gently pat dry with a paper towel to remove excess moisture, setting it aside. Reserve any remaining marinade for later use.
2
Heat a generous amount of olive oil in a large skillet over medium heat. Add the beef and cook, stirring occasionally, until it develops a rich brown color on all sides, taking about 5 to 7 minutes. Transfer the beef to a plate and discard any excess grease from the skillet.
3
Melt 2 tablespoons of butter in the same skillet over medium heat. Add sliced onions and minced garlic, sprinkling a pinch of salt to bring out their natural flavors. Cook, stirring occasionally, until the onions are softened and translucent, taking about 3 to 4 minutes. Transfer the onion mixture to the plate with the beef and set it aside.
4
Melt another 2 tablespoons of butter in the same skillet over medium heat. Add sliced mushrooms and cook, stirring occasionally, until they're tender and fragrant, taking about 10 minutes. Transfer the mushrooms to a bowl and set them aside.
5
Melt 1/4 cup of butter in the same skillet over medium heat. Whisk in a small amount of flour, cooking and stirring until it no longer tastes raw, about 4 minutes. Slowly whisk in beef stock, bringing the mixture to a boil before reducing the heat to medium-low.
6
Pour the reserved marinade, along with Worcestershire sauce, red pepper flakes, and a dash of mustard, into the skillet. Add the beef and onion mixture to the skillet, covering it with a lid. Simmer the dish over low heat until the meat is tender and falls apart easily, taking about 1 hour. Season with salt and black pepper to taste.
7
About 5 minutes before serving, stir in the mushrooms, cream cheese, and sour cream. The dish is now ready to be served hot.