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Beef Stroganoff

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Beef Stroganoff
Submitted by:
Makes: 6 servings adjust
Really delicious recipe that can be served over noodles or rice. Can also be made with leftover roast beef.



  • 2 pounds Boneless Beef Chuck Roast
  • 12 cup White Wine

Step 1

Remove any fat and gristle from the roast and cut into thin strips roughly 1/2 inch wide by 3 inches long. Place meat in a bowl and add wine. Toss meat to coat with wine. Allow to marinate, covered in the refrigerator for 1-2 hours.


  • 4 tablespoons Butter
  • 12 teaspoon Kosher Salt, plus more to taste
  • 12 teaspoon Black Pepper, plus more to taste

Step 2

In a large skillet over medium heat, melt the butter. Add the beef strips with marinade and season with 1/2 tsp each salt and pepper. Saute strips until browned. Remove the beef strips from the pan and set aside.


  • 4 Green Onions, thinly sliced
  • 12 ounces Fresh Mushrooms, cleaned and sliced

Step 3

Add the onions and mushrooms to the pan and cook slowly for 3 to 5 minutes, then push to the side.


  • 4 tablespoons All-Purpose Flour
  • 2 12 cups Beef Stock, or more to taste
  • 1 teaspoon Dijon Mustard
  • 1 tablespoon Beef Soup Base, better than bouillon brand recommended

Step 4

Tipping the pan so that the juices accumulate on one side, whisk flour into pan juices. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard and beef soup base.

Step 5

Add the beef slices back to the pan and stir to combine. Cover and simmer for 1- 2 hours or until the meat is tender.


  • 1 package Egg Noodles

Step 6

Prepare egg noodles according to package directions.


  • 12 cup Sour Cream
  • 2 tablespoons Cognac, or brandy (optional)

Step 7

Stir in sour cream and cognac or brandy, if using. Heat gently until heated through, about 5 minutes. Do not boil or you run the risk of curdling the sour cream. Add additional salt and pepper to taste, if needed.

Step 8

Serve stroganoff over prepared noodles.
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