Description

Discover the ultimate Beef Stroganoff with Chuck Roast, a creamy, restaurant‑quality classic made simple for home cooks. Tender strips of chuck simmer in a buttery onion‑garlic base, enriched with earthy mushrooms, paprika and a silky sour cream finish. Served over wide pappardelle noodles, this comforting dish delivers rich flavor, satisfying texture and a warm, indulgent aroma. Perfect for family dinners, meal‑prep or a cozy weekend feast, this recipe combines ease, heartiness and classic insp

Ingredients

Scale

2 lbs chuck roast, cut into strips
1 onion, chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
2 cups beef broth
1 cup sour cream
2 tbsp butter
1 tbsp flour
1 tsp paprika
Salt and pepper to taste
12 oz pappardelle pasta

Instructions

Prepare your ingredients – pat the chuck strips dry, chop onion, mince garlic, slice mushrooms.
Melt butter in a large skillet over medium heat, sauté onion until translucent, add garlic and cook briefly.
Increase heat, add chuck strips, brown on all sides.
Add mushrooms, paprika, salt and pepper; cook for five minutes.
Sprinkle flour over the mixture and stir to coat; cook 1 minute.
Slowly pour in beef broth while stirring, bring to a simmer, cover and cook 90 minutes until meat is tender.
Turn off heat, let cool slightly, then stir in sour cream until smooth; adjust seasoning.
Meanwhile, cook pappardelle according to package, drain, toss with a splash of sauce or pasta water, and serve topped with the Stroganoff.

Notes

For a lighter version
use Greek yogurt instead of sour cream. Gluten‑free pasta can replace pappardelle if needed. Reserve a cup of pasta water to adjust sauce consistency.

Prep Time: 20 minutes
Cook Time: 90 minutes
Category: Main Course
Method: Stovetop
Cuisine: Russian

Nutrition

Serving Size: 6 servings
Calories: 650
Sugar: 5 g
Sodium: 800 mg
Fat: 35 g
Saturated Fat: 15 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 120 mg

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