Beef Stroganoff
Ingredients: beef chuck, salt, black pepper, vegetable oil, butter · 90 min cook time · 620kcal · $28.40
Ingredients
2lbs beef chuck, to taste salt, to taste black pepper, splash vegetable oil, 1chunk butter, 1pack mushrooms, 0.5unit onion, 2cloves garlic, 1tablespoon flour, 0.5cup dry white wine, 2cups beef stock, 1dollop creme fresh, 1bunch chives
Instructions
1. Cut the beef chuck into half-inch to three-quarters-of-an-inch thick steaks, then cut into half-inch wide strips.
2. Generously salt and pepper the beef strips on the cutting board.
3. Heat vegetable oil in a large stainless steel pan on high heat until shimmering. Add the beef strips and sear until the liquid is released and boils off, and the meat browns in its own juices.
4. Remove the browned beef onto a plate to reserve.
5. Turn the heat down to medium, add a chunk of butter, and toss in sliced mushrooms and roughly sliced onions. Season with salt and sauté until nicely browned.
6. Add minced garlic and give it a stir for about 30 seconds.
7. Stir in a tablespoon of flour and cook for another minute or two.
8. Pour in dry white wine and beef stock, bring to a simmer, and scrape the bottom of the pan to release the fond.
9. Add the beef back into the pan along with a little more beef stock, mix well, reduce heat to low, cover, and let braise for about 1 hour.
10. Stir in a large dollop of homemade creme fresh, mix well, and simmer briefly.
11. Stir in freshly chopped chives, taste for salt and pepper, and serve over buttered wide egg noodles.
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