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

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Instructions

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.