Beef Stroganoff

Looking to take the chill off on a cold day? Hey We have got you fixed up with a one pot meal, you won’t dirty anymore, what is it- Beef Stroganoff! This isn’t your typical Hamburger Helper from the box, because we are making this from scratch come so come join us!

Chuck Roast

I have seen people do it with sirloin, or anything that might be a little thinner or may even be a little cheaper but I like to use a chuck roast. Now this one is about 2 1/2 lbs. Now remember the Beef Bourguignon recipe where I told you there was a road map on how to separate the individual muscles? This is the same type of deal, where you can follow the white lines to separate the muscle out.

I then like to cut the beef into strips about 1/2- wide. Now all it needs is some seasoning, and y’all know what I’m going to use….Red River Ranch Original. Just toss it in a bowl together to make sure it is all seasoned well.

Brown Up The Meat

Now you don’t want to over crowd the meat, so we will put in a little at a time. We have melted about a table spoon of butter, per batch of meat your browning.  You just want to brown it up a little on each side about 3 minutes per side. Not enough to cook it through, but just enough to sear it a little.

Onions and Mushrooms!

Once you have all of the meat browned up nicely, go ahead and remove that and add another table spoon of butter and add one large chopped up onion. Let that sweat for about 3 min. until they get good and tender.

Then add about a pound of thickly sliced mushrooms and as Justin Wilson would say

“I Gawr-on-tee ya thats gonna be good, right there.”

We’re going to let that cook just a minute and then we will add us a 6 cloves of garlic because hmmmm it’s good for you and it will add some flavor.

Wine Time

Guess what I have in my pocket? White wine, a good cooking wine it is. So we will put about a half a cup in there to deglaze some of that goodness off the bottom of the pot there and we will scrape it around really good. Let it come back a simmer and then we will add some more goodness to it.

Thickening Agent

I’m going to also add some beef broth, Worcestershire and flour as a thickening agent. Now you can go ahead and add back in all that sirloin you browned up earlier and let it join the party. Now we will let this simmer for about 40-45 minutes until it gets “Fork Tender”.

Noodles, Noodles, Noodles

Now as this was simmering along, I took a 12 ounce package of Wide Egg Noodles and cooked ’em up al dente. Then I like to add some butter to keep them from sticking together while we wait to put this dish all together.

Don’t Forget the Cream

Right there at the last I add 1 cup of sour cream. You don’t want that to cook long, you are  just incorporating that flavor so let is cook just a few minutes, continually stirring so none of that will clabber up. .

Russian Dancing

Now folks, if I can do a Russian dance on this stuff you sure can cook it! This is an easy deal that brings back a lot of classic comfort food memories as a child. Whether a good comfort meal on a nice cold day or just a one pot meal for the family, either way. This is a great go to.

Thank Y’all for stopping by camp. And don’t forget to check out our how to video for more tips!

Beef Stroganoff - Cowboy Kent Rollins

Prep Time 30 minutes
Total Time 1 hour 10 minutes
Servings 6 to 8


  • 2 ½ lb. chuck roast
  • Red River Ranch Original Seasoning or coarse ground salt and black pepper
  • ½ stick butter divided
  • 1 medium yellow onion thinly sliced
  • 6 cloves garlic minced
  • 1 pound mushrooms sliced
  • 1/2 cup dry white wine
  • 1 ½ cups beef broth
  • 1 tablespoon Worcestershire sauce
  • ¼ cup all-purpose flour
  • 12 ounce package wide egg noodles
  • 1 cup sour cream
  • Chopped green onions for serving


  • Cut the beef against the grain into about ½ -inch wide by 1 ½ -inch long strips.
  • In large mixing bowl add the meat strips and generously season with the Red River Ranch Original or salt and pepper.
  • Melt 2 tablespoons butter in a large cast iron skillet over medium heat.
  • Add about half of the beef to the skillet and cook for about 2 minutes to sear. Flip the steak, and cook an additional 2 minutes.
  • Remove the beef from the skillet and set aside. Melt 1 tablespoon of butter and repeat with the remaining beef.
  • In the same skillet melt 1 tablespoon of butter. Stir in the onions and saute for about 3 minutes, stirring occasionally. Stir in the garlic and mushrooms. Cook for 5 to 7 minutes, or until the onions and mushrooms are soft, stirring occasionally.
  • Add the white wine to deglaze the skillet. Be sure to scrape the brown bits off the bottom of the pan with a wooden spoon or spatula. Let the mixture cook down for about 3 minutes, stirring frequently.
  • In a medium bowl whisk together the beef broth, Worcestershire sauce and flour until smooth.
  • Pour the beef broth mixture into the skillet. Stir in the beef back and cook over medium-low heat for about 40 minutes, covered, or until the beef is tender, stirring occasionally.
  • Meanwhile, boil the noodles according to directions on the package. Drain well and lightly coat with additional butter or olive oil. Keep warm.
  • Stir the sour cream in to the beef mixtures and let simmer for about 2 minutes, stirring frequently. Season to taste, if needed.
  • Serve over egg noodles, garnished with chopped green onion, if desired.


You can use additional beef broth as a substitute for the white wine.
You can also use NY strip or sirloin for the beef.
Red River Ranch Original available at