Braised Beef 'Stroganoff'
- Total Time
- 3 hours 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½pounds beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper
- 2tablespoons vegetable oil
- 3medium yellow onions, peeled and sliced
- ½cup white wine
- 1teaspoon Dijon mustard
- ¾cup yogurt
- 2tablespoons butter
- 8ounces button or crimini mushrooms, stems removed and caps sliced
- Cooked and buttered egg noodles (optional)
Nutritional analysis per serving (6 servings)
389 calories; 19 grams fat; 7 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 44 grams protein; 798 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 300 degrees. Season the beef all over with salt and pepper. Heat the oil in a stew pot over high heat. When hot, add the beef and cook, in batches if needed, until browned. Transfer to a plate.
- Step 2
Reduce heat to medium-low, add the onions and cook, covered, stirring occasionally, until the onions are softened, about 15 minutes. Add the white wine, 2 cups of water and a pinch of salt, scraping the caramelized bits stuck to the bottom of the pan. Return the beef and its juices to the pot and bring to a boil. Cover, place in the oven and cook until the beef is tender, about 2½ to 3 hours.
- Step 3
Transfer the beef and ¼ of the onions to a large plate. Purée the remaining onions and cooking liquid in a blender with the mustard and yogurt, and season to taste with salt and pepper. Return the beef and the reserved onions to the cooking pot and stir in the sauce.
- Step 4
Melt the butter in a skillet over medium-high heat. Add the mushrooms and sauté until tender. Season with salt, and add to the pot. If you choose, serve over buttered egg noodles.
Private Notes
Comments
I tried this recipe "as is" but think I would have liked it better with sour cream or creme Fraiche. Egg noodles are a must!
What is the amount of yogurt? * does not translate.
Used about 2 lbs of top sirloin, 1 qt of fresh button Mushrooms, 1 c sour cream, olive oil, seared steak then cubed, soften onions (2 med-lg yellow) (after steak was removed) and let cook w lid on 15 min. Put about 2 c water and meat back in and boiled on high till liquid reduced by about 50% removed steak and about 1/2 c of onions and pureed juice+onions in blender as recipe. Soften Mushrooms and steak on med. Once soft added sour cream sauce, w heat off, and topped noodles when served.
Yogurt lacks the fat that this needs, strongly recommend the previously suggested substitute of sour cream / creme fraiche. I added tomato paste at the end to enhance the taste, wished I had added it earlier. Served with some pickled vegetables.
I made this recipe twice. The first time I followed it completely except I added a handful of dried mixed mushrooms that had been reconstituted and added the dried mushroom liquid to the sauteed mushrooms to impart greater depth of flavor. The second time, I increased the onions from 3 to 4 and doubled the crimini mushrooms from 8 oz to 16 oz. I also made the recipe two days before serving to allow the flavors to develop. I garnished w parsley and sour cream. With changes 5 stars.
The only changes I made were 2.3 lbs of chuck roast and I tripled the mushrooms. Everyone loved it