Rich and Creamy Beef Stroganoff

Name: Rich and Creamy Beef Stroganoff
Total time: 110
Yield: 8
Ingredients: 2 (2 pound) beef chuck roast, cut into 1/2-inch thick strips; 0.5 cup red wine; 1 teaspoon salt, or more to taste; 0.5 teaspoon ground black pepper, or more to taste; 1 tablespoon extra-virgin olive oil; 0.5 cup butter, divided; 1 large onion, diced; 3 cloves garlic, minced; 1 cup sliced mushrooms; 0.25 cup all-purpose flour; 1.3333333730698 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; 0.33333334326744 cup sour cream

Recipe by SANFRANCOOK from allrecipes.com

Dinner 2 Hr. 50 Mins.

Ingredients

8 servings

•

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

0.5 cup red wine
•

1 teaspoon salt, or more to taste
•

0.5 teaspoon ground black pepper, or more to taste
•

1 tablespoon extra-virgin olive oil
•

0.5 cup butter, divided
•

1 large onion, diced
•

3 cloves garlic, minced

•

1 cup sliced mushrooms
•

0.25 cup all-purpose flour
•

1.3333333730698 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
•

0.33333334326744 cup sour cream

Instructions

Place beef into a large bowl. Stir in red wine, salt, and black pepper. Marinate for 10 minutes, then remove beef and pat dry with a paper towel. Reserve remaining marinade.
Heat olive oil in a large skillet over medium heat. Stir in beef; cook and stir until browned, 5 to 7 minutes. Transfer beef to a plate, then drain any remaining grease from the skillet.
Melt 2 tablespoons butter in the skillet over medium heat. Stir in onion, garlic, and a pinch of salt. Cook and stir until onion is soft and translucent, 3 to 4 minutes. Transfer onion mixture to the plate with beef; set aside.
Melt 2 tablespoons butter in the skillet over medium heat. Add mushrooms; cook and stir until tender, about 10 minutes. Transfer mushrooms to a bowl; set aside.
Melt 1/4 cup butter in the skillet over medium heat. Whisk in flour; cook and stir until flour no longer tastes raw, about 4 minutes. Slowly whisk in beef stock. Bring to a boil, stirring constantly, then reduce heat to medium-low.
Pour in reserved marinade, Worcestershire sauce, red pepper flakes, and mustard, then add beef and onion mixture. Cover and simmer until meat is tender, about 1 hour. Season with salt and black pepper.
Stir in mushrooms, cream cheese, and sour cream about 5 minutes before serving.