Chef John's Classic Beef Stroganoff

Ingredients

1 tablespoon vegetable oil

2 pounds beef chuck roast, cut into 1/2-inch thick strips

salt and pepper to taste

1 tablespoon butter

½ medium onion, sliced or diced

8 ounces sliced mushrooms

2 cloves garlic, minced

1 ½ tablespoons all-purpose flour

½ cup white wine

2 cups beef broth, divided

¾ cup creme fraiche

1 tablespoon fresh chopped chives

salt and pepper to taste

Directions

Step 1

Season beef generously with salt and pepper.

Step 2

Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set aside.

Step 3

Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated.

Step 4

Stir in wine and 1 cup of stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens.

Step 5

Return beef to the pan. Stir in remaining cup of stock; bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes.

Step 6

Stir in creme fraiche. Stir in chives. Season with salt and pepper to taste.

Serving Suggestion:

Serve over buttered noodles.

Cook's Note:

If creme fraiche isn’t available, you can substitute sour cream.

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