🎼 Perfect partnerHungarian Goulash
🏰 ⏱️ 2h
Oven + stovetop — no fighting over heatShares 10 ingredients (purpose, butter, pepper)
👨🍳 Instructions
✨ Meez Magic · 6 steps → 6 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Trim the chuck roast of any excess fat and gristle, then slice into uniform strips ½-inch thick by 2-inches long. Season the beef strips thoroughly with salt and black pepper.
2
Melt butter in a large skillet over medium heat. Add the seasoned beef strips and brown quickly, creating a golden crust on all sides.
3
Push the browned beef to one side of the skillet. Add the sliced green onion whites and cook, stirring frequently, for 3 to 5 minutes until softened, then push to the side with the beef.
4
Stir the all-purpose flour into the pan juices on the empty side of the skillet. Gradually pour in the beef broth, whisking constantly to prevent lumps. Bring the mixture to a boil, then reduce heat to low. Stir in the prepared mustard, cover the skillet, and simmer until the beef is fork-tender, about 1 hour.
5
Five minutes before serving, stir the drained sliced mushrooms, sour cream, and white wine into the skillet. Cook gently, stirring occasionally, until the sauce is heated through and well combined. Taste and season with additional salt and ground black pepper as needed.
6
Serve the beef stroganoff hot over a bed of freshly cooked egg noodles, allowing the creamy sauce to coat each bite.
🎉
You're all done!
Enjoy your beef stroganoff — and don't forget to share.
From Cook Mode
Tips as you cook
- Gather IngredientsMise en place makes cooking easier
- Trim and SeasonUniform strips cook evenly
- Watch out · Brown BeefDon't overcrowd for better browning
- Cook OnionsKeep beef and onions separate
- Make SauceWhisk constantly to prevent lumps
- Watch out · Add Final IngredientsDon't boil after adding sour cream
- Serve HotLet sauce coat each bite
- Enjoy!Perfect comfort food achieved
Swaps, storing and making ahead
Good to know
Swaps
- No white wine? Substitute an equal amount of extra beef broth for a similar depth without the wine.
- No condensed beef broth? Use regular beef broth simmered down slightly, or beef bouillon dissolved in water.
Storing it
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat on the stove until steaming hot, adding a splash of broth to loosen the sauce.
Making it ahead
The beef can be browned and simmered in the broth and mustard mixture up to 2 days ahead and refrigerated; add the mushrooms, sour cream and wine when reheating to serve.
Notes by Meez Magic, written for this recipe. Use your judgment.
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