Fresh mushrooms, light sour cream and less butter give Donna's classic stroganoff recipe a healthier twist. Be sure to serve over whole wheat noodles!
Ingredients
- beef chuck roast: 2 pound
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- butter: 1 Tbsp
- white mushrooms: 0.5 pound (sliced)
- green onions, sliced (white and green parts): 4 piece
- butter: 2 Tbsp (divided)
- white wine: 0.33333 cup
- all-purpose flour: 0.25 cup
- ¼ cups reduced-sodium beef stock: 1 piece (divided)
- prepared mustard: 1 tsp
- light sour cream: 0.33333 cup
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper.
