Beef Stroganoff by Pressure Luck Cooking

wide egg noodles, beef stew meat or chuck roast, kosher salt, black pepper, olive oil, butter, yellow onion, baby bella mushrooms, garlic, dry white wine, dijon mustard, seasoned salt, beef broth, dried thyme, cornstarch, dry onion dip soup mix, sour cream, boursin garlic and fine herbs cheese


– 12 oz package of wide ribbon-like egg noodles
– 1.5-2 lbs of beef stew meat/chuck cubes or chuck roast cut into cubes
– Kosher salt
– Black pepper
– 3 tbsp of olive oil
– 2 tbsp of salted butter
– 1 large yellow onion, diced
– 16 oz of Baby Bella mushrooms, sliced
– 1 tbsp of crushed garlic
– 1/4 cup of a dry white wine
– 1 tbsp of dijon mustard
– 1 tsp of seasoned salt
– 1.5 cups of beef broth
– 1 tsp of dried thyme
– 2 tbsp of cornstarch + 2 tbsp of water
– 1 packet of dry onion dip/soup mix
– 1 cup (8 oz) of sour cream
– 5.2 oz of Boursin Garlic & Herb



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