Beef Stroganoff

Description

This classic beef stroganoff recipe is a fairly lean version, as most recipes call for more cream. This is something you can easily adjust to your tastes. I like a little thicker version, with just enough sauce to coat the meat. Serve over buttered noodles.

Ingredients

• 2 pounds beef chuck roast, cut into 1/2-inch thick strips
• salt and pepper to taste
• 1 tablespoon vegetable oil
• 8 ounces sliced mushrooms
• ½ medium onion, sliced or diced
• 1 tablespoon butter
• 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

Steps

1. Season beef generously with salt and pepper.
2. Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6 to 7 minutes, until liquid evaporates and meat browns.
3. Remove meat from the pan and set aside. Stir mushrooms, onions, and butter into the pan; cook and stir over medium heat until vegetables are lightly browned.
4. Add garlic and stir for 30 seconds. Stir in flour; cook for 1 to 2 minutes until incorporated. Stir in wine and 1 cup of broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer and cook until the sauce thickens, about 3 to 4 minutes.
5. Return beef to the pan. Stir in remaining cup of broth; bring to a simmer and cook on low heat for about 1 hour, covered, until beef is tender and sauce is thick. Stir every 20 minutes.
6. Stir in crème fraîche. Stir in chives. Season with salt and pepper to taste.