No Russian This Beef Stroganoff Recipe
Over a year ago
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Ingredients
- 1 Tbsp Oil
- 2 lbs. (900g) Beef Chuck Roast (Flat Iron)
- Sea Salt and Black Pepper
- 1 Tbsp Butter
- ½ Onion
- 8 oz (225) Mushrooms
- 2 Garlic Cloves
- 1 ½ Tbsp Flour
- ½ Cup White Wine
- 2 Cups Beef Stock
- ½ - 1 Cup Creme Fraiche or Sour Cream
- Sliced Chives
- 300g Egg noodles
Accompaniment
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Method
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1
1. Cut Chuck into 1/2 inch peices, or baton cuts. Salt and Pepper.
2. On high heat, crowd the meat in the pan to relase moisture and let meat simmer in its own juices, until moisture evaporates and the meat browns. Remove meat to rest.
3. Reduce heat to medium, add knob of butter, mushrooms and onions. Salt and Pepper. Brown until golden.
4. Add minced garlic cloves and flour. Cook for 1-2 minutes before adding liquids. Add White Wine and 1/2 Beef Stock. Deglaze Pan and simmer until starts to thicken.
5. Add Beef, remaining beef stock and reduce heat to low. Simmer 1 Hour, tightly covered. Stir every 20 minutes and cook until tender. Add stock if required to cook longer.
6. When tender add homemade creme fraiche or store bought sour creme. Stir until mixed evenly. Add Tbsp fresh chopped chives.
7. Serve Hot on thick noodles, topped with dallop of creme fraiche and spinkle with chives.
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