I wasn’t entirely sure how to make a creme fraiche the first time that I made this, so I just substituted in sour cream. I like my beef stroganoff extra creamy too so I used a full cup. It was still really yummy! When I’m working on a budget, I will also get the canned beef stew meat instead of the beef chuck roast. It’s so much cheaper. The flavor isn’t as good as fresh cut meat of course, but it works in a pinch! Check out what they are saying about this recipe over at All Recipes:
“This is hands down one of the best beef stroganoff recipes I have had in a long time.”
There are a bundle of beef stroganoff recipes out there. You won’t find one as good as this though!
Ingredients
1 tablespoon vegetable oil
2 pounds beef chuck roast, cut into 1/2-inch thick strips
salt and pepper to taste
1 tablespoon Land O’ Lakes butter
1/2 medium onion, sliced or diced
8 ounces sliced mushrooms
2 cloves garlic, minced
1 1/2 tablespoons Gold Medal all-purpose flour
1/2 cup Sutter Home white wine
2 cups beef broth, divided
3/4 cup creme fraiche
1 tablespoon fresh chopped chives
salt and pepper to taste
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 creme fraiche. Stir in chives. Season with salt and pepper to taste.
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Quick Tip: Add in some more cream to suit your tastes.
Thanks again to All Recipes for this classic recipe.