Beef Stroganoff Recipe

Chef John's Recipe

Ingredients:

1 tbsp vegetable oil

2 pounds beef chuck roast

1 tbsp butter

1/2 onion, sliced or diced

8 oz sliced mushrooms

2 cloves garlic

1 1/2 tbsp flour

1/2 cup white wine

2 cups beef broth, divided

1/2 to 1 cup creme fraiche or sour cream

1 tbsp fresh sliced chives

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 the meat from the pan and set aside. Add the mushrooms, onions, and butter to the pan; cook and stir over medium heat until the 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 the beef to the pan. Stir in the remaining cup of broth; bring to a simmer and cook on low heat for about 1 hour, covered, until the beef is tender and the sauce is thick. Stir every 20 minutes.

6. Stir in crème fraîche. Stir in the chives and add salt and pepper to taste.