Easy  Stroganoff

Tender beef and a creamy mushroom gravy come together for this easy beef stroganoff we serve over buttery egg noodles.

Cut the chuck roast into 1-inch strips or pieces. Then, coat the beef with salt & pepper.

Warm butter in a Dutch oven over medium-high heat, then add a single layer of the reserved beef. Brown the meat & set it aside. Repeat until all the beef sears.

Next, add the onion, garlic, & mushrooms. Saute over medium heat for about 10 minutes.

Stir in the cream of mushroom soup, beefy onion soup mix, and Worcestershire sauce. Then, return the beef to the Dutch oven & stir to combine.

Cover & cook for about 20 minutes; stir to prevent burning.

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