• 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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