Slow-Braised Beef Stroganoff with Mushrooms and Sour Cream

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Classic Russian-style beef stroganoff slow-braised to tender perfection with mushrooms and a rich sour cream sauce. This Russian-inspired beef recipe, ready in about 90 minutes, pairs beef chuck roast, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch strips beef chuck roast
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 3 tbsp unsalted butter
• 1 medium, finely chopped yellow onion
• 3 cloves, minced garlic
• 8 oz, sliced cremini mushrooms
• 2 cups beef broth
• 1 tbsp Dijon mustard
• 1/2 cup sour cream
• 2 tbsp, chopped fresh parsley
• 8 oz, cooked according to package egg noodles

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Season 1 lb beef chuck strips with 1 tsp salt and 1/2 tsp black pepper, then dust evenly with 2 tbsp all-purpose flour.
2. Step 2: Heat 2 tbsp unsalted butter in a large skillet over medium-high heat. Add the beef strips in batches and sear for 3 minutes each side until browned but not fully cooked. Remove and set aside.
3. Step 3: In the same skillet, add 1 tbsp unsalted butter, 1 medium finely chopped yellow onion, and 3 minced garlic cloves. Sauté for 4-5 minutes until onions are translucent and fragrant.
4. Step 4: Add 8 oz sliced cremini mushrooms and cook for 5 minutes until they release moisture and start to brown.
5. Step 5: Pour in 2 cups beef broth and stir in 1 tbsp Dijon mustard. Return the beef to the pan, bring to a simmer, cover, and reduce heat to low. Braise gently for 1 hour until beef is tender.
6. Step 6: Remove from heat and stir in 1/2 cup sour cream until fully incorporated and creamy. Adjust seasoning with salt and pepper if needed.
7. Step 7: Serve the stroganoff over 8 oz cooked egg noodles and garnish with 2 tbsp chopped fresh parsley.