Chef John's Classic Beef Stroganoff

This is a fairly lean version of beef stroganoff, 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 and noodles.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 45 mins
• Calories: 307 Calories

Ingredients

• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 ½ tablespoons all-purpose flour
• salt and pepper to taste
• 2 cloves garlic, minced
• ½ cup white wine
• 8 ounces sliced mushrooms
• 2 pounds beef chuck roast, cut into 1/2-inch thick strips
• ½ medium onion, sliced or diced
• 2 cups beef broth, divided
• ¾ cup creme fraiche
• 1 tablespoon fresh chopped chives

Recipe Instructions

Step 1

Season beef generously with salt and pepper.

Step 2

Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set aside.

Step 3

Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated.

Step 4

Stir in wine and 1 cup of stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens.

Step 5

Return beef to the pan. Stir in remaining cup of stock; bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes.

Step 6

Stir in creme fraiche. Stir in chives. Season with salt and pepper to taste.