Introduction
What if you could make a fancy, rich, and comforting dish right in your kitchen with just a few simple steps? That’s what happens with Chef John’s Classic Beef Stroganoff! This dish is creamy, savory, and full of tender beef and mushrooms in a silky sauce. It’s perfect for a cozy dinner at home or even for special guests. Served over pasta, rice, or mashed potatoes, it’s the kind of meal that makes everyone smile. Let’s start cooking and make something truly comforting and delicious!
Overview: What Makes Chef John’s Classic Beef Stroganoff So Special?
This recipe brings together tender beef, flavorful mushrooms, sweet onions, garlic, white wine, and a creamy crème fraîche sauce. It’s hearty, rich, and full of flavor. It takes about 1 hour and 30 minutes total, with some simmering time to make the beef melt-in-your-mouth tender. The difficulty level is easy to medium. It’s a great dish when you want to impress but don’t want to spend hours in the kitchen. The key is taking your time to brown the meat and let the sauce develop deep flavor.
Essential Ingredients
Here’s what you’ll need to make Chef John’s Classic Beef Stroganoff
- Beef Chuck Roast: Cut into thin strips. This cut becomes tender when simmered slowly
- Salt and Pepper: For seasoning the beef and the final dish
- Vegetable Oil: For browning the beef quickly
- Mushrooms: Add earthy flavor and great texture
- Onion: Brings sweetness and depth
- Butter: Helps soften the mushrooms and onion
- Garlic: Adds bold flavor
- All-Purpose Flour: Thickens the sauce
- White Wine: Adds a little acidity and richness to the sauce
- Beef Broth: Forms the base of the creamy sauce
- Crème Fraîche: A rich, slightly tangy cream that makes the sauce silky
- Chives: Adds fresh flavor at the end
Substitutions and Variations
- Beef: Use sirloin or even ground beef if chuck roast isn’t available
- Wine: Use more broth or a splash of vinegar if you don’t want to use wine
- Crème Fraîche: Use sour cream or heavy cream if needed
- Mushrooms: Any kind of mushroom works, like button, cremini, or portobello
- Onions: Yellow, white, or shallots are all fine
Step-by-Step Instructions
Let’s walk through how to make this comforting Beef Stroganoff
Step 1: Season and Brown the Beef
Season 2 pounds of beef chuck roast strips with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Add the beef and cook, stirring constantly, for 6 to 7 minutes until all the liquid evaporates and the meat is brown. Remove the beef from the pan and set aside.
Step 2: Cook the Vegetables
Add 8 ounces sliced mushrooms, ½ sliced onion, and 1 tablespoon butter to the pan. Stir and cook over medium heat until the mushrooms and onions are lightly browned.
Step 3: Add Garlic and Flour
Stir in 2 cloves minced garlic and cook for 30 seconds. Add 1½ tablespoons of flour and stir well. Cook for 1 to 2 minutes to remove the raw taste from the flour.
Step 4: Build the Sauce
Pour in ½ cup white wine and 1 cup beef broth, scraping the bottom of the pan to loosen any bits stuck to the bottom. Let it simmer for 3 to 4 minutes until the sauce starts to thicken.
Step 5: Simmer the Beef
Return the beef to the pan. Add the remaining 1 cup of beef broth, bring to a simmer, then lower the heat. Cover and cook gently for 1 hour, stirring every 20 minutes, until the beef is soft and the sauce is thick.
Step 6: Finish the Dish
Stir in ¾ cup crème fraîche and 1 tablespoon chopped chives. Taste and add more salt and pepper if needed.
Assembly: Serving the Perfect Stroganoff
Serve your warm beef stroganoff over buttered egg noodles, rice, or mashed potatoes. Scoop generous portions and garnish with extra chives or a little parsley. The sauce should coat everything beautifully. For a fancy finish, you can add a dollop of extra crème fraîche on top and serve with crusty bread on the side.
Storage and Make-Ahead Tips
Storing Leftovers
Keep any leftovers in an airtight container in the fridge for up to 3 days. The flavor gets even better the next day.
Freezing
Beef Stroganoff freezes well. Let it cool, then freeze in a sealed container for up to 2 months. Thaw overnight and reheat slowly on the stove.
Make-Ahead Tip
You can cook the beef and sauce ahead of time, then stir in the crème fraîche and chives just before serving.
Recipe Variations
Try these fun ideas to change up Chef John’s Classic Beef Stroganoff
- Chicken Stroganoff: Use boneless chicken instead of beef
- Mushroom-Only Stroganoff: Skip the meat and use more mushrooms for a vegetarian version
- Spicy Stroganoff: Add a pinch of cayenne or smoked paprika to the sauce
- Herb Stroganoff: Add fresh thyme or rosemary for an herby twist
- Lighter Version: Use lean meat and plain Greek yogurt instead of crème fraîche
Conclusion
Chef John’s Classic Beef Stroganoff is a cozy, creamy, and flavorful dish that’s perfect for a comforting dinner at home. The tender beef, the rich sauce, and the earthy mushrooms come together to make every bite special. It’s great for family dinners, date nights, or anytime you want something extra satisfying. It looks fancy, but it’s actually really easy. Try it once and you’ll want to make it again and again!
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Chef John’s Classic Beef Stroganoff
Description
What if you could make a fancy, rich, and comforting dish right in your kitchen with just a few simple steps? That’s what happens with Chef John’s Classic Beef Stroganoff! This dish is creamy, savory, and full of tender beef and mushrooms in a silky sauce.
Ingredients
-
Beef Chuck Roast: Cut into thin strips. This cut becomes tender when simmered slowly
-
Salt and Pepper: For seasoning the beef and the final dish
-
Vegetable Oil: For browning the beef quickly
-
Mushrooms: Add earthy flavor and great texture
-
Onion: Brings sweetness and depth
-
Butter: Helps soften the mushrooms and onion
-
Garlic: Adds bold flavor
-
All-Purpose Flour: Thickens the sauce
-
White Wine: Adds a little acidity and richness to the sauce
-
Beef Broth: Forms the base of the creamy sauce
-
Crème Fraîche: A rich, slightly tangy cream that makes the sauce silky
-
Chives: Adds fresh flavor at the end
Substitutions and Variations
-
Beef: Use sirloin or even ground beef if chuck roast isn’t available
-
Wine: Use more broth or a splash of vinegar if you don’t want to use wine
-
Crème Fraîche: Use sour cream or heavy cream if needed
-
Mushrooms: Any kind of mushroom works, like button, cremini, or portobello
-
Onions: Yellow, white, or shallots are all fine
Instructions
Season 2 pounds of beef chuck roast strips with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Add the beef and cook, stirring constantly, for 6 to 7 minutes until all the liquid evaporates and the meat is brown. Remove the beef from the pan and set aside.
Add 8 ounces sliced mushrooms, ½ sliced onion, and 1 tablespoon butter to the pan. Stir and cook over medium heat until the mushrooms and onions are lightly browned.
Stir in 2 cloves minced garlic and cook for 30 seconds. Add 1½ tablespoons of flour and stir well. Cook for 1 to 2 minutes to remove the raw taste from the flour.
Pour in ½ cup white wine and 1 cup beef broth, scraping the bottom of the pan to loosen any bits stuck to the bottom. Let it simmer for 3 to 4 minutes until the sauce starts to thicken.
Return the beef to the pan. Add the remaining 1 cup of beef broth, bring to a simmer, then lower the heat. Cover and cook gently for 1 hour, stirring every 20 minutes, until the beef is soft and the sauce is thick.
Stir in ¾ cup crème fraîche and 1 tablespoon chopped chives. Taste and add more salt and pepper if needed.
FAQs
1. Can I use sour cream instead of crème fraîche? Yes! Sour cream works just fine and gives the same creamy tang.
2. What’s the best pasta to serve with stroganoff? Egg noodles are the classic, but rice and mashed potatoes are great too.
3. Can I make this ahead of time? Yes! It tastes even better the next day.
4. Do I have to use wine? No. You can use extra broth or a splash of vinegar for depth.
5. What if I don’t have beef chuck? Sirloin, flank steak, or even ground beef are all good options.
6. Can I make it without mushrooms? You can, but mushrooms add great flavor and texture.
7. How do I keep the sauce from separating? Don’t boil it after adding the crème fraîche. Keep the heat low and stir gently.
8. Can I add cheese? You can, but it’s not traditional. A little Parmesan on top won’t hurt!