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This classic beef stroganoff recipe is made rich with chuck roast, mushrooms, and white wine. Crème fraîche adds a deliciously creamy finishing touch.
This beef stroganoff is made with beef chuck roast, beef broth, white wine, mushrooms, and sour cream. It is the best I've ever had and well worth the effort. I have been making this recipe for over 20 years! Serve over rice or noodles.
I make classic beef stroganoff to a whole different level by using a slow-braised chuck roast that is fall-apart tender, and then cook the noodles in the drippings. This is not your grandma's stroganoff.
This is the best beef stroganoff with sour cream! Super tender chunks of beef, creamy seasoned sour cream sauce and egg noodles.
Slow Cooker Pot Roast Beef Stroganoff combines a classic comfort food with my melt-in-your-mouth Classic Pot Roast. Chuck roast braised is all day in that signature savory, beefy mushroom stroganoff sauce until it is fall-apart, fork tender. All you have to do is boil some noodles and add the sour cream and voila!
Chuck Roast – Chuck roast becomes fall-apart tender when it’s slow cooked, liked this stroganoff. You can also use sirloin steak, beef tenderloin, or beef stew meat. All Purpose Flour – This helps to brown the meat and thicken the sauce. Red Wine – Use a dry red wine like zinfandel, syrah or pinot noir.
Simmering and braising beef stroganoff for a long time at a low temperature yields extra-intense flavor with little effort. The method is super convenient; whether you use a slow cooker or the oven for your beef stroganoff, you won't have to tend to the pot.