Chuck Roast

Beef Chuck Stroganoff with Creamy Mushroom Pepper Sauce

Chuck Roast

Beef Chuck Stroganoff with Creamy Mushroom Pepper Sauce


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

The creamy mushroom pepper sauce completes this savory beef chuck stroganoff recipe! Plus, you’re serving a nutritious Natural Angus meal in only 30 minutes.

Ingredients

1 lb Aspen Ridge® Natural 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

Preparation

  1. Add olive oil to pan over medium-medium high heat, then add beef and cook on all sides until you have nice color on it, approximately 3 minutes. Set aside in a bowl for use later.
  2. 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.
  3. 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.
  4. While your sauce is thickening, boil water in a separate pan, and once boiling add the egg noodles until cooked to an al Dante consistency. Drain and set aside.
  5. 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.
  6. Serve and top with fresh parsley.