Beef Stroganoff IV
Ingredients
2 Tablespoon Vegetable Oil
3 Pounds Beef Chuck Roast, Cut Into 1/2-Inch Thick Strips
Sea Salt And Pepper To Taste
3 Tablespoons Butter
1 Medium Onion, Diced
Ounces Sliced Baby Bella Mushrooms
2 Cloves Garlic, Minced
2 Tablespoons All-Purpose Flour
1/2 Cup White Wine
2 Cups Beef Broth, Divided
1 Cup Creme Fraiche (Or Sour Cream)
1 Tablespoon Fresh Chopped Chives
Sea Salt And Pepper To Taste
1 Bag Of Egg Noodles Prepared To Package Directions
Directions
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Season beef generously with salt and pepper.
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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.
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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.
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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.
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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.
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Stir in creme fraiche. Stir in chives. Season with salt and pepper to taste. Serve over Noodles with a good salad and Garlic Rolls