Beef Stroganoff III

Beef Stroganoff III

World Cuisine European Eastern European Russian

I have been making this recipe for over 20 years. This can be served over either rice or noodles. A little work but worth the effort.

Servings per recipe: 8
Calories per serving: 304
Preparation time: 30m
Total cooking time: 1h 40m


  • 2 pounds beef chuck roast
  • 1/2 teaspoon salt
  • 1/2 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
  • 1/3 cup sour cream
  • 1/3 cup white wine
  • salt to taste
  • ground black pepper to taste


  • 1   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 of both salt and pepper.
  • 2   In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
  • 3   Stir the flour into the 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 meat is tender.
  • 4   Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

Nutrion facts:

Total Fat 23g 35%
    Saturated Fat 12.0g  
Cholesterol 83mg 28%
Sodium 619mg 25%
Potassium 213mg 6%
Total Carbohydrates 5.7g 2%
Dietary Fiber 0.9g 3%
Protein 16.6g 33%
Sugars 1g  
Vitamin A 488IU  
Vitamin C 2mg  
Calcium 33mg  
Iron 2mg  
Thiamin 0mg  
Niacin 5mg  
Vitamin B6 0mg  
Magnesium 19mg  
Folate 21mcg