This classic beef stroganoff recipe is made rich with chuck roast, mushrooms, and white wine. Crème fraîche adds a deliciously creamy finishing touch.
Preparation Time
15 mins
Cooking Time
1 hr 30 mins
Total Time
1 hr 45 mins
Calories
307 Calories
Recipe Instructions
Step 1
Season beef generously with salt and pepper.
Step 2
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.
Step 3
Stir in crème fraîche. Stir in chives. Season with salt and pepper to taste.
Step 4
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.
Step 5
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.
Step 6
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.
Ingredients
1 tablespoon butter
1 tablespoon vegetable oil
salt and pepper to taste
2 cloves garlic, minced
8 ounces sliced mushrooms
2 pounds beef chuck roast, cut into 1/2-inch thick strips
