- 1 tablespoon vegetable oil
- 2 pounds beef chuck roast, cut into 1/2-inch thick strips
- salt and pepper to taste
- 1 tablespoon butter
- 1/2 medium onion, sliced or diced
- 8 ounces sliced mushrooms
- 2 cloves garlic, minced
- 1 1/2 tablespoons all-purpose flour
- 1/2 cup white wine
- 2 cups beef broth, divided
- 3/4 cup creme fraiche
- 1 tablespoon fresh chopped chives
- salt and pepper to taste
- Season beef generously with salt and pepper.
- 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.
- 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.
- 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.
- 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.
- Stir in creme fraiche. Stir in chives. Season with salt and pepper to taste.
03/30/2017
recipepes.com
Chef John's Classic Beef Stroganoff, recipe
PT15M
PT1H
5
455 calories
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