This healthier beef stroganoff made with fresh mushrooms, light sour cream, and less butter give the classic recipe a healthier twist. Delicious served over whole wheat noodles!
Preparation Details
Prep Time: 35 mins
Cook Time: 1 hr
Total Time: 1 hr 35 mins
Servings: 8
Ingredients
- 2 pounds beef chuck roast
- ½ teaspoon salt, plus more to taste
- ½ teaspoon ground black pepper, plus more to taste
- 3 tablespoons unsalted butter, divided
- 8 ounces white button mushrooms, sliced
- 4 green onions, sliced (white and green parts)
- ⅓ cup white wine
- 1 ¼ cups reduced-sodium beef stock, divided
- ¼ cup all-purpose flour
- 1 teaspoon prepared mustard
- ⅓ cup light sour cream
Steps
- Remove fat and gristle from roast; cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper; set aside.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Transfer to a bowl. Add 1 tablespoon butter to the same skillet. Add 1/2 beef strips; cook and stir until browned, about 5 minutes. Transfer to a separate bowl. Repeat with remaining 1 tablespoon butter and remaining 1/2 beef strips. Pour wine into the hot skillet; scrape the browned bits of food off the bottom of the skillet with a wooden spoon.
- Combine 1/4 cup beef broth and flour in a jar with a tight fitting lid; shake until combined. Stir into the skillet, whisking until smooth; stir in remaining broth and mustard, then return beef strips to the skillet. Bring to a simmer; cover and simmer until beef strips are tender, about 1 hour.
- Stir in mushroom mixture and sour cream until heated through, 5 minutes before serving; season with salt and black pepper.
