- 1 tbsp vegetable oil
- 2 lbs beef chuck roast
- salt and black pepper, to taste
- 1 tbsp butter
- ½ onion, sliced or diced
- 8 oz. sliced mushrooms
- 2 cloves garlic
- 1-½ tbsps flour
- ½ cup white wine
- 2 cups beef broth
- 1 cup creme fraiche or sour cream
- 1 tbsp fresh chives, sliced
1. Cut beef chuck into 3/4” x 1/2” pieces; salt and pepper them. Put oil in pan on high heat; just before it starts smoking, add beef. Once juices boil off, meat will brown. Remove meat.
2. Turn heat to medium, thrown in butter. Once it melts, throw in mushrooms, onions, and a healthy pinch of salt. Cook until mushrooms and onions have browned. Add garlic, and cook for 30 seconds. Add flour, stir and cook for another minute or two. Deglaze pan with wine and half of the beef (or veal) stock. Scrape fond off pan, and once it’s simmering add beef back in, along with the rest of the stock. Bring back to a simmer, reduce to low, cover, and cook for about an hour.
3. Once beef is done, stir in creme fraiche (1/2 to 1 cup per 2 lbs of beef). Once it’s incorporated, stir in chives. Taste for salt & pepper, then serve.
Serve on egg noodles, with an additional dollop of creme fraiche on top of each serving.
Try using less stock.
Chef John's Stroganoff. To import, drag image to your MacGourmet recipe box.