Description

Craving a hearty, indulgent meal that’s perfect for a cozy dinner? Chef John’s Classic Beef Stroganoff is a timeless dish featuring tender beef, earthy mushrooms, and a velvety, creamy sauce with a hint of tang. Ideal for family dinners, special occasions, or satisfying comfort food cravings, this recipe is both flavorful and straightforward

Ingredients

Scale

Chef John’s Classic Beef Stroganoff uses pantry staples and fresh ingredients to create its signature rich, savory flavor. Here’s what you’ll need for 8 servings:

2 pounds beef chuck roast, cut into 1/2-inch thick strips: Provides tender, flavorful meat.
Salt and pepper to taste: Enhances and balances flavors.
1 tablespoon vegetable oil: For searing the beef.
8 ounces sliced mushrooms: Adds earthy, umami depth.
½ medium onion, sliced or diced: Contributes sweetness and texture.
1 tablespoon butter: Enhances richness for sautéing vegetables.
2 cloves garlic, minced: Boosts savory flavor.
1 ½ tablespoons all-purpose flour: Thickens the sauce.
½ cup white wine: Adds acidity and depth to the sauce.
2 cups beef broth, divided: Forms the savory liquid base.
¾ cup creme fraiche: Creates a creamy, tangy sauce.
1 tablespoon fresh chopped chives: Adds a fresh, oniony garnish.
Salt and pepper to taste (for finishing): Adjusts final seasoning.

Why These Ingredients Matter

Beef Chuck Roast: Offers rich flavor and becomes tender when simmered.
Mushrooms: Provide an earthy contrast to the creamy sauce.
White Wine and Creme Fraiche: Add complexity and a tangy, velvety finish.
Chives: Bring a fresh, vibrant note to balance the richness.

Substitutions and Variations

Beef: Use sirloin or tenderloin for a quicker-cooking cut, reducing simmer time to 20-30 minutes.
Creme Fraiche: Substitute with sour cream or Greek yogurt for a similar tangy creaminess.
White Wine: Replace with chicken broth or apple juice plus 1 teaspoon vinegar for a non-alcoholic version.
Vegan Option: Use plant-based beef, vegetable broth, vegan creme fraiche, and vegan butter.
Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend or cornstarch (use 1 tablespoon).
Spicy Stroganoff: Add ¼ teaspoon cayenne or red pepper flakes with the garlic.
Mushroom-Free: Omit mushrooms and increase onions or add diced carrots for texture

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 2 pounds beef chuck roast, salt, pepper, 1 tablespoon vegetable oil, 8 ounces sliced mushrooms, ½ medium onion, 1 tablespoon butter, 2 cloves garlic, 1 ½ tablespoons all-purpose flour, ½ cup white wine, 2 cups beef broth, ¾ cup creme fraiche, and 1 tablespoon fresh chopped chives.
Cut beef into ½-inch thick strips; slice or dice onion; slice mushrooms; mince garlic; chop chives.

Tip: Prep ingredients ahead to streamline cooking, as the process involves multiple steps.

Step 2: Brown the Beef

Season 2 pounds beef chuck roast strips generously with salt and pepper.
Heat 1 tablespoon vegetable oil in a large skillet over high heat until nearly smoking.
Add beef and cook, stirring constantly, until liquid evaporates and meat browns, 6-7 minutes.
Remove beef from the pan and set aside.

Tip: Sear beef in batches if needed to avoid overcrowding and ensure proper browning.

Step 3: Cook the Vegetables

In the same skillet, add 8 ounces sliced mushrooms, ½ medium onion (sliced or diced), and 1 tablespoon butter.
Cook over medium heat, stirring, until vegetables are lightly browned, about 5-7 minutes.
Add 2 cloves minced garlic and stir for 30 seconds.

Tip: Brown mushrooms well to enhance their earthy flavor.

Step 4: Make the Sauce

Stir in 1 ½ tablespoons all-purpose flour and cook for 1-2 minutes until incorporated.
Pour in ½ cup white wine and 1 cup beef broth, scraping the pan to release browned bits.
Bring to a simmer and cook until the sauce thickens, 3-4 minutes.

Tip: Scrape the pan thoroughly to incorporate the flavorful browned bits into the sauce.

Step 5: Simmer with Beef

Return the browned beef to the skillet.
Add the remaining 1 cup beef broth and bring to a simmer.
Reduce heat to low, cover, and cook until beef is tender and sauce is thick, about 1 hour, stirring every 20 minutes.

Tip: Check tenderness after 45 minutes; extend cooking if needed for fork-tender beef.

Step 6: Finish the Sauce

Stir in ¾ cup creme fraiche and 1 tablespoon fresh chopped chives.
Season with additional salt and pepper to taste.

Tip: Stir gently to incorporate creme fraiche without curdling.

Step 7: Serve

Serve hot over egg noodles, rice, or mashed potatoes (not included in ingredients but traditional for stroganoff).
Garnish with extra chives if desired.

Tip: Serve immediately for the creamiest texture and best flavor.