Hard

Chef John's Classic Beef Stroganoff

Name: Chef John's Classic Beef Stroganoff
Prep time: 35 min
Cook time: 90 min
Total time: 125 min
Yield: 4 servings
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 cups white wine; 2 cups beef broth , divided; 0.75 cups creme fraiche; 1 tablespoon fresh chopped chives; salt and pepper to taste

Total Time

2h 5m

35m prep · 90m cook

Servings

4 people

Rating

—

Difficulty

Hard

2 views

🥜 Nut-Free ✡️ Kosher

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.

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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 cups white wine
2 cups beef broth , divided
0.75 cups creme fraiche
1 tablespoon fresh chopped chives
salt and pepper to taste

Instructions

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.
7

Serve hot and enjoy!