Print

Beef Stroganoff with Chuck Roast and Egg Noodles Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 8 reviews

This classic Beef Stroganoff recipe features tender, slow-roasted chuck roast cooked low and slow with aromatic vegetables, then shredded and combined with a rich mushroom gravy served over egg noodles. The dish is creamy and comforting, perfect for a hearty family dinner.

Ingredients

For the Roast Beef

  • 2.5–3 lb chuck roast
  • 3 cloves garlic
  • 1 medium onion
  • 2 carrots, cut into chunks
  • 2 stalks celery
  • 2 tsp pepper
  • 1 tsp salt
  • 1 tsp dried rosemary
  • Water (enough to come up halfway on roast in Dutch oven)

For the Beef Stroganoff

  • Remaining liquid from roast beef plus water to make 1 quart total
  • 2 Tbsp beef base
  • 3 Tbsp tomato paste
  • 8 oz dry egg noodles
  • 8 oz mushrooms, quartered
  • 1/2 cup sour cream
  • 4 Tbsp butter
  • 2 Tbsp flour

Instructions

  1. Prepare the roast beef: Heat a heavy duty skillet over high heat. Pat the chuck roast dry and season evenly with salt, pepper, and rosemary on all sides.
  2. Preheat oven and sear: Preheat your oven to 350°F. If available, use a cast iron Dutch oven; alternatively use a heavy baking pan covered tightly with heavy-duty foil. Place the chuck roast in the hot skillet and sear on all sides until browned, turning with tongs as needed.
  3. Roast with vegetables: Transfer the seared roast to the Dutch oven and add the onion, celery, carrots, and garlic. Pour in enough water to come halfway up the roast. Cover tightly and roast in the oven for 2½ to 3 hours, until the meat is fork-tender.
  4. Reserve roast liquid and vegetables: Once cooked, remove the roast and vegetables, reserving all the liquid and vegetables for the next day.
  5. Make the beef stroganoff broth: In a medium stockpot, combine the reserved liquid from the roast with beef base and tomato paste. Add enough water to make 1 quart total liquid. Heat the mixture and use a fork to mash the cooked vegetables into small pieces as it warms.
  6. Cook mushrooms: While the broth heats, melt butter in a sauté pan over medium-high heat. Add quartered mushrooms and cook for 5-7 minutes until browned. Stir in flour and cook briefly to form a roux.
  7. Cook noodles: When the broth reaches a gentle boil, add the egg noodles and cook until tender, following package instructions.
  8. Combine sauce and noodles: Stir the mushroom-flour mixture into the boiling broth and noodles, cooking until the sauce thickens to a gravy-like consistency. If it’s too thick, adjust texture by adding 1/4 cup water or milk as needed.
  9. Add shredded meat and sour cream: Shred the reserved roast beef with your fingers and stir it into the noodles and sauce. Blend in sour cream and season with salt and pepper to taste.
  10. Serve: Serve warm, spooned over the creamy mushroom sauce and noodles.

Notes

  • Use a cast iron Dutch oven for best roasting results; heavy baking pan with foil can substitute.
  • Reserve the vegetables and cooking liquid from the roast to deepen flavor in the stroganoff sauce.
  • Adjust sauce thickness by adding water or milk to reach desired consistency.
  • For a lighter option, substitute sour cream with Greek yogurt.
  • Leftover stroganoff can be refrigerated for up to 3 days and reheated gently.

Find it online: https://bitezly.com/beef-stroganoff-with-chuck-roast-and-egg-noodles-recipe/