Chef John's Classic Beef Stroganoff
It is a favorite with kids.
Recipe Summary 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.Ingredients | Beef Stroganoff America's Test Kitchen1 tablespoon vegetable oil2 pounds beef chuck roast, cut into 1/2-inch thick stripssalt and pepper to taste1 tablespoon butter½ medium onion, sliced or diced8 ounces sliced mushrooms2 cloves garlic, minced1 ½ tablespoons all-purpose flour½ cup white wine2 cups beef broth, divided¾ cup creme fraiche1 tablespoon fresh chopped chivessalt and pepper to tasteDirectionsSeason beef generously with salt and pepper.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.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.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.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.Stir in creme fraiche. Stir in chives. Season with salt and pepper to taste.Serve over buttered noodles.If creme fraiche isn't available, you can substitute sour cream.Info | Beef Stroganoff America's Test Kitchenprep: 15 mins cook: 1 hr 30 mins total: 1 hr 45 mins Servings: 8 Yield: 8 servings
TAG : Chef John's Classic Beef StroganoffMain Dish Recipes, Beef, Beef Stroganoff Recipes,
