Chef John's Classic Beef Stroganoff

Name: Chef John's Classic Beef Stroganoff
Prep time: 15 min
Cook time: 90 min
Yield: 8
Ingredients: 1 tablespoon vegetable oil; 2 pounds beef chuck roast, cut into 1/2-inch thick strips; salt and pepper to taste; 1 tablespoon butter; 1/2 medium onion, sliced or diced; 8 ounces sliced mushrooms; 2 cloves garlic, minced; 1 1/2 tablespoons all-purpose flour; 1/2 cup white wine; 2 cups beef broth, divided; 3/4 cup crème fraiche; 1 tablespoon fresh chopped chives; salt and pepper to taste

⏱️ Ready in 1h 45m 🥄 Prep 15 min 🔥 Cook 1h 30m 👥 8 servings 👁️ 5 views

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.

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🔗 Recipe adapted from AllRecipes

#Dinner

📊 At a Glance

Prep 15 min

Cook 1h 30m

Serves 8

Difficulty Hard

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 307

% Daily Value*

Total Fat 24.5g 31%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 288mg 13%

Total Carbohydrate 4.1g 1%

Dietary Fiber 0.5g 2%

Total Sugars 1.7g

Protein 15.8g 32%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Season 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 crème fraiche.

Stir in chives.

Season with salt and pepper to taste.