As we said yesterday, normalize hearty comfort foods on hot summer days! For some reason, Beef Stroganoff loaded with mushrooms served over egg noodles was calling our name yesterday despite it being yet another day in the 80s! But you can't help it when the stomach wants what it wants.
Inspired by yesterday's post? Make it at home today!
- 2 pounds beef chuck roast
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 4 oz butter
- 4 garlic
- 2 tbsp cornstarch
- 10.5 oz beef broth
- 1 tbsp wor sauce
- 1 tsp mustard
- 1/3 c cream cheese
- 1/3 c white wine
- salt & ground black pepper to taste
In a large skillet, melt the butter & brown the beef quickly & push to the side. Add the onions & cook slowly, about 3 to 5 minutes, then push to the side with the beef.
Stir the cornstarch into the juices on the empty side of the pan to begin thickening the sauce. Pour in the beef broth & bring to a boil, stirring constantly. Lower heat & add your mustard. Cover & simmer for 1 hour or until meat is tender.
Five minutes prior to serving, stir in the mushrooms, sour cream, & white wine. Heat briefly then salt & pepper to taste.
items used in this recipe:
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