Beef Stroganoff
INGREDIENTS
1 tbsp Vegetable Oil
2 pounds Beef Chuck Roast
1 tbsp Butter
1/2 Onion, sliced or diced
8 oz Mushrooms, sliced
2 cloves Garlic, minced or pressed
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 Chives, chopped
Salt & Pepper
METHOD
1. Cut the Beef however you like. Traditionally, its cut into strips 1/2" wide by 1.5-2" long.
2. Season generously with Salt and Pepper.
3. Heat the Vegetable oil in a large wide stainless steel pan on high heat.
4. When the oil is hot, add the beef. Don't be afraid to "crowd the pan".
5. Once the Beef is nicely browned, remove to a plate.
6. Turn the heat down to medium and add the Butter.
7. When the Butter is melted, add the Mushrooms, Onions and a big pinch of salt.
8. When the mushrooms have browned, add the garlic and sauté for 30 seconds.
9. Add the flour and sauté for another minute or two.
10. Add the White Wine, and 1 Cup of the Beef Broth, and bring to a simmer, deglazing the pan as you go.
11. Add the reserved Beef back to the pan along with the rest of the Beef Stock.
12. Mix together well, cover, and simmer on low heat, stirring occasionally, for around 1 hour, or until the meat is tender to your liking. Add more beef stock if it's dry and you need it to simmer longer.
13. When the meat is tender, add the Creme Fraiche or Sour Cream, and mix it in well. If you want it saucier, use more Beef Broth and Cream.
14. Add the chives and salt and pepper to taste.
HOW TO SERVE
Serve over buttered egg noodles.