Chef John's Classic Beef Stroganoff

Name: Chef John's Classic Beef Stroganoff
Total time: 105
Yield: 8
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; 0.5 medium onion, sliced or diced; 1 tablespoon butter; 2 cloves garlic, minced; 1.5 tablespoons all-purpose flour; 0.5 cup white wine; 2 cups beef broth, divided; 0.75 cup creme fraiche; 1 tablespoon fresh chopped chives; salt and pepper to taste

Recipe by John Mitzewich from allrecipes.com

Dinner 2 Hr. 45 Mins.

Ingredients

8 servings

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

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1.5 tablespoons all-purpose flour
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0.5 cup white wine
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2 cups beef broth, divided
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0.75 cup creme fraiche
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1 tablespoon fresh chopped chives
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salt and pepper to taste

Instructions

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 to 7 minutes, until liquid evaporates and meat browns.
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.
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.
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.
Stir in crème fraîche. Stir in chives. Season with salt and pepper to taste.
Serve hot and enjoy!