No Russian this Beef Stroganoff Recipe
No, I prefer this this Americanized rendition that gets to sit on a pile of wide buttered egg noodles. There�s something about the rich, creamy, tender beef wrapped inside those fat ribbons of pasta that really does it for me.
Speaking of tender beef, this isn�t the quick-seared beef tenderloin filet you often see used in restaurants. That version is nice once in a while, but I prefer this slower, beefier recipe, which uses a much less expensive beef chuck roast. That�s right, more money for vodka!
One big reason I love beef Stroganoff so much is the sauce that features a substantial amount of sour cream. Of course, that�s great news when you have access to the world�s finest homemade sour cream supply, as demonstrated in the recent creme fraiche video.
Remember, the great thing about creme fraiche is you can cook it to reduce and thicken the sauce if need be. So, start a batch of creme fraiche soon, and you�ll have 2 days to plan the rest of beef Stroganoff dinner. Prijatnovo appetita!
Ingredients:
1 tbsp vegetable oil
2 pounds beef chuck roast
salt and pepper to taste
1 tbsp butter
1/2 onion, sliced or diced
8 oz sliced mushrooms
2 cloves garlic
1 1/2 tbsp flour
1/2 cup white wine
2 cups beef broth, divided
1/2 to 1 cup creme fraiche or sour cream
1 tbsp fresh sliced chives
Category Article Beef
Popular Posts
-
I'm probably not the first person you think of when discussing adapting high-calorie recipes into lower fat ones. I know I've done a...
-
Easy "no-bake" chocolate mocha pot de creme The real goal of any hot Valentine's Day date isn't to make a great dinner; it... -
I've always wanted to cook something on Himalayan pink salt, but I just can't for the life of me tell you why. I knew that flavor-wi... -
As many of you know, I often post these video recipes on YouTube well before I get around to writing the post, and this roasted asparagus wi...
-
Just wanted to say Happy New Year to you all, and share what Michele and I enjoyed for our final meal of 2010. The first course was a superb... -
I was debating whether to call these supple, delectable discs, "tortillas," or "flatbreads," but since they were inspire...
-
I love clams casino , and I made that fact known publicly in this post last year . Certainly, a tray of hot clams casino would make a handso... -
When I was asked by the Cheese & Burger Society to be one of ten food bloggers brought together to celebrate ten distinctive cheeseburg...
-
Hello from chilly West Chester, PA! After being postponed a week due to weather, I finally made it to QVC for a training session in preparat...
