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Main Dishes

Braised Beef Stroganoff

Ingredients

  • Vegetable oil or clarified butter
  • 2 lb. beef chuck roast or stew meat
  • 3 tablespoons flour
  • 1 cup red wine
  • 2 cups beef broth
  • 4 tablespoons butter
  • 1 onion, diced
  • 1 can mushrooms or 1 package fresh mushrooms
  • 1 (8 oz.) container sour cream
  • Kosher salt
  • Freshly ground black pepper
  • Cooked egg noodles

Preparation

  1. Preheat the oven to 300 degrees F.
  2. Freeze the beef for about 20 minutes for easier cutting.
  3. Cut into 1-inch cubes.
  4. Pat dry and season generously with salt and pepper.
  5. Heat vegetable oil or clarified butter in a large Dutch oven over high heat.
  6. Brown the beef on all sides, working in batches if necessary.
  7. Return all beef and juices to the Dutch oven.
  8. Add flour and cook for 1 minute.
  9. Deglaze with wine and reduce by half, about 10 to 15 minutes.
  10. Add beef broth and bring to a boil.
  11. Cover and transfer to the oven.
  12. Braise for about 2 1/2 hours until fork-tender.
  13. Cool for 15 minutes and season to taste.
  14. Meanwhile, melt butter in a skillet and saute onions until softened.
  15. Add mushrooms and cook until browned, about 12 minutes.
  16. Add mushroom mixture to the beef sauce.
  17. Whisk 1 cup of beef sauce into the sour cream.
  18. Fold the sour cream mixture into the remaining sauce.
  19. Taste and adjust seasonings.
  20. Gently reheat if needed.
  21. Serve over cooked egg noodles or pappardelle.