Beef Stroganoff

Yield:  4 servings

Active Time: 90 minutes     Total Time: 90 minutes


2 pounds beef chuck roast

1 tbsp vegetable oil

salt and pepper to taste

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. Slice roast into 1/2 inch slices, then slice again into about 1/2 inch, bite size pieces.  Salt and pepper generously.
  2. Heat vegetable oil to a shimmer over high heat.  Add the beef (don’t worry about crowding the pan).  Cook until brown, stirring as needed to avoid burning.  Once all meat is browned, move the meat to a plate.
  3. Reduce heat to medium.  In the same pan, melt the butter.  Add sliced mushrooms and chopped onion.  Sauté until brown.  Add garlic.  Stir for 30 seconds.  Add flour.  Stir for about a minute.  Add the wine and half the beef stock, and bring to a simmer.  Simmer for a few minutes.
  4. Add meat back to pan and add enough liquid to cover.  Simmer covered for about an hour, stirring every twenty minutes and keeping enough liquid to avoid burning.  Once meat is tender, add creme fraiche.
  5. Add chives, salt and pepper to taste.  Serve over hot buttered noodles, with extra creme fraiche on top.

Note:  For a thicker sauce, let more of the broth simmer off before adding crème fraiche.


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