Smoked Beef Stroganoff


15 Min





It's Italian night but you want to use some smoke... No problem, cook up some Smoked Beef Stroganoff. You'll get the great smoky taste in a completely different cuisine.


2 1/2 pounds of beef chuck roast

4 - 10.5 ounce cans beef consommé

1 medium yellow onion, sliced

8 ounces mushrooms, sliced

5 tablespoons cornstarch

5 tablespoons cold water

16 ounces sour cream

16 ounces wide egg noodles

Coarse salt and pepper to taste

Chives, chopped for garnish


Smoked Beef Stroganoff

Step 1

Preheat pellet grill to 220 degrees °F, smoke level 8 or desired smoke level.

Step 2

Salt and pepper both sides and edges of the roast. Smoke until the internal temperature reaches 180 degrees °F.

Step 3

Place the roast in a pan with beef consommé, onions, and mushrooms, then cover with foil. Increase grill temperature to 250 °F and cook until internal temperature reaches 203-205 °F.

Step 4

Remove the roast. Strain out onions and mushrooms, transferring broth to a 14" skillet or large saucepan on medium heat. Mix cornstarch and cold water. Whisk until smooth. Add to broth and heat until desired consistency. Season to taste.

Step 5

Begin cooking noodles per bag instructions.

Step 6

Transfer one cup of broth to a small bowl; add sour cream and whisk until smooth. Add back into the broth.

Step 7

Shred roast.

Step 8

Add beef sauce, onions, mushrooms and shredded roast over egg noodles. Garnish with chives and additional sour cream (optional).