smoked beef stroganoff

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).