Creamy and Velvety Beef Stroganoff

Ingredients List

• 2 (2 pound) beef chuck roast, cut into 1/2-inch thick strips

• ½ cup red wine

• 1 teaspoon salt, or more to taste

• ½ teaspoon ground black pepper, or more to taste

• 1 tablespoon extra-virgin olive oil

• ½ cup butter, divided

• 1 large onion, diced

• 3 cloves garlic, minced

• 1 cup sliced mushrooms

• ¼ cup all-purpose flour

• 1 ⅓ cups beef stock

• 1 tablespoon Worcestershire sauce

• 2 teaspoons crushed red pepper flakes

• 1 teaspoon prepared yellow mustard

• 1 (3 ounce) package cream cheese, softened

• ⅓ cup sour cream

Instructions

Place the beef in a large mixing bowl. Add red wine, salt, and black pepper, then stir to combine. Let it marinate for 10 minutes. Once done, remove the beef and blot it dry with a paper towel, reserving the remaining marinade for later use.

Melt 2 tablespoons of butter in the same skillet over medium heat. Add the onion, garlic, and a pinch of salt. Stir and cook until the onion becomes soft and translucent, about 3 to 4 minutes. Transfer the onion mixture to the plate with the beef and set it aside.

Melt 2 tablespoons of butter in a skillet over medium heat. Add the mushrooms and cook, stirring frequently, until they are soft and tender, about 10 minutes. Transfer the mushrooms to a bowl and set aside.

Melt 1/4 cup of butter in the skillet over medium heat. Whisk in the flour and cook, stirring constantly, until the raw taste of the flour disappears, about 4 minutes. Gradually whisk in the beef stock, bringing the mixture to a boil while stirring. Then, reduce the heat to medium-low.

Add the reserved marinade, Worcestershire sauce, red pepper flakes, and mustard to the pot, followed by the beef and onion mixture. Cover and let it simmer until the meat becomes tender, about 1 hour. Adjust seasoning with salt and black pepper.

Stir in the mushrooms, cream cheese, and sour cream approximately 5 minutes before serving to ensure everything is well combined.

Editor's Note:

Please be aware of the variations in cooking time when following the magazine version of this recipe.

Nutritional Information (per serving)