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Beef Chuck Stroganoff with Creamy Mushroom Pepper Sauce

Name: Beef Chuck Stroganoff with Creamy Mushroom Pepper Sauce
Prep time: 10 min
Cook time: 20 min
Cuisine: American
Ingredients: 1 lb 1855 Black Angus Beef chuck roll, sliced into strips or chunks; 12 oz sliced cremini mushrooms; 1 onion, thinly sliced; 2 cloves garlic, minced; 1/3 C dry red wine; Salt and pepper to taste; 3 Tbsp flour; 4 C beef broth; 1/4 Tbsp black pepper; 2 sprigs rosemary; 4 sprigs thyme; 12 oz egg noodles; 1/2 C sour cream (or plain Greek yogurt for a healthier alternative); 1 Tbsp Worcestershire sauce; 2 Tbsp Dijon mustard; Chopped parsley

The creamy mushroom pepper sauce completes this savory Black Angus beef chuck stroganoff recipe! Bonus: this nutritious meal takes only 30 minutes to prepare.

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Servings: 6

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Ingredients

1 lb 1855 Black Angus Beef chuck roll, sliced into strips or chunks
12 oz sliced cremini mushrooms
1 onion, thinly sliced
2 cloves garlic, minced
1/3 C dry red wine
Salt and pepper to taste
3 Tbsp flour
4 C beef broth
1/4 Tbsp black pepper
2 sprigs rosemary
4 sprigs thyme
12 oz egg noodles
1/2 C sour cream (or plain Greek yogurt for a healthier alternative)
1 Tbsp Worcestershire sauce
2 Tbsp Dijon mustard
Chopped parsley

Instructions

Add olive oil to the pan over medium to medium-high heat, then add the beef and cook on all sides until you have a nice color on it, approximately 3 minutes. Set aside in a bowl for use later.
In the same pan you cooked the beef, over medium heat, add mushrooms, onions, garlic, and red wine, stirring occasionally until mushrooms are tender and browned, 3-5 minutes. Season with salt and pepper to taste.
Stir in the flour and fully incorporate, cooking over medium low heat for approximately 2 minutes to cook off any raw flour taste. Once it has formed the consistency of a nice paste, add in broth 1/4 C at a time, along with the pepper, rosemary, and thyme, and cook over medium heat until the sauce is a nice thick consistency.
While your sauce is thickening, boil water in a separate pan, and once boiling add the egg noodles until cooked to an al dente consistency. Drain and set aside.
Once the sauce has reached the proper consistency, add in sour cream, Worcestershire sauce, and Dijon mustard until fully incorporated. Once everything is well blended, add in the cooked beef and cooked egg noodles.
Serve and top with fresh parsley.

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