Joanna Gaines Beef Stroganoff Recipe

This classic Beef Stroganoff is a weeknight favorite as well as being incredibly rich! Simmering the chuck roast slowly makes the beef go meltingly tender, which along with the sour cream and mustard sauce adds a tangy, creamy depth to this stroganoff that is so comforting over egg noodles.

Joanna Gaines Beef Stroganoff Recipe Ingredients

• The Beef:
  • 2 pounds beef chuck roast, trimmed and cut into 1/2-inch by 2-inch strips
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 ounces butter (1 stick)
• The Sauce Base:
  • 4 green onions, sliced (white parts only)
  • 4 tablespoons all-purpose flour
  • 1 can (10.5 ounce) condensed beef broth (undiluted)
  • 1 teaspoon prepared mustard (yellow or Dijon)
• The Finish:
  • 1 can (6 ounce) sliced mushrooms, drained (or fresh sautéed mushrooms)
  • 1/3 cup sour cream
  • 1/3 cup dry white wine
  • Salt and ground black pepper to taste

How To Make Joanna Gaines Beef Stroganoff Recipe

1. Prep the beef: Remove any excess fat and gristle from the chuck roast. Slice the meat into strips roughly 1/2-inch thick and 2-inches long (bite-sized). Season the beef strips with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
2. Brown the meat: In a large skillet or Dutch oven, melt the butter over medium heat. Add the beef strips and brown them quickly on all sides. Do this in batches if needed so they sear rather than steam.
3. Sauté onions: Push the browned beef to one side of the skillet. Add the sliced green onions to the empty side and cook, stirring frequently, for 3 to 5 minutes until soft. Push them to the side with the beef.
4. Make the roux: Sprinkle the flour into the butter and pan juices on the empty side of the pan. Stir constantly for 1 minute to cook the raw flour taste out.
5. Simmer: Pour in the beef broth. Bring the mixture to a boil, stirring constantly to scrape up any browned bits and incorporate the flour. Reduce the heat to low. Stir in the mustard. Cover the pan and simmer gently for about 1 hour, or until the beef is tender.
6. Finish the sauce: About 5 minutes before serving, stir in the drained mushrooms, sour cream, and white wine. Cook gently until everything is heated through—do not let it boil vigorously or the sour cream might curdle.
7. Serve: Taste and season with additional salt and pepper if needed. Serve hot over cooked egg noodles or rice.

Recipe Tips!

• Cut Matters: Chuck roast is a tough cut that needs that 1-hour simmer to break down and become tender. If you want a 20-minute meal, swap the chuck for sirloin or tenderloin strips, but skip the long simmer (just cook until the sauce thickens).
• Fresh vs. Canned: While the original recipe uses canned mushrooms for convenience, sautéing fresh cremini or button mushrooms in butter first adds a much deeper, earthier flavor.
• Sour Cream Swirl: Add the sour cream at the very end and keep the heat low. High heat breaks the emulsion in sour cream, turning your smooth sauce into a grainy mess.
• Mustard Tang: Don’t skip the mustard! It sounds odd, but the vinegar in the mustard cuts through the rich beef fat and cream, brightening the whole dish.

What To Serve With Joanna Gaines Beef Stroganoff Recipe?

This Joanna Gaines Beef Stroganoff Recipe is a rich, saucy main that needs a neutral base! A bed of wide Egg Noodles is the traditional partner to catch all that gravy. For a gluten-free option, serve it over creamy Mashed Potatoes or fluffy White Rice! To balance the richness, a side of steamed Green Beans or a crisp Cucumber Salad with vinegar dressing works wonders.

How To Store Joanna Gaines Beef Stroganoff Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken significantly as it chills.
• Reheat: Reheat gently on the stove over low heat. You will likely need to stir in a splash of beef broth or water to loosen the sauce back to a creamy consistency.
• Freeze: Freezing is tricky because of the sour cream. It can separate when thawed. If you plan to freeze it, make the recipe up to step 5 (before adding sour cream), freeze, and then add the cream and wine when reheating.

Joanna Gaines Beef Stroganoff Recipe Nutrition Facts

• Calories: 450 kcal
• Fat: 25g
• Carbohydrates: 10g
• Protein: 35g

Nutrition information is estimated per serving (without noodles).

FAQs

Try More Recipes:

• Joanna Gaines Beef Tips Recipe
• Joanna Gaines Beef Enchiladas Recipe
• Joanna Gaines Sunday Pot Roast Recipe