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
- beef chuck roast, cut into 1/2-inch thick strips: 2 pound
- salt and pepper: (to taste)
- vegetable oil: 1 Tbsp
- ounces sliced mushrooms: 8 piece
- medium onion, sliced or: 0.5 piece (diced)
- butter: 1 Tbsp
- garlic: 2 clove (minced)
- ½ tablespoons all-purpose flour: 1 piece
- white wine: 0.5 cup
- beef broth: 2 cups (divided)
- crème fraiche: 0.75 cup
- chopped chives: 1 Tbsp (fresh)
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Season beef generously with salt and pepper.
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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.
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Stir in crème fraîche. Stir in chives. Season with salt and pepper to taste. Dotdash Meredith Food Studios
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Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
