1. Prepare and Sear Beef:

• Cut the beef chuck roast into approximately 1/2-inch thick strips, making sure to cut against the grain for maximum tenderness. Pat the beef strips dry with paper towels.
• Season the beef generously on all sides with salt and pepper.
• Heat the 1 tablespoon of vegetable oil in a large, heavy skillet or Dutch oven over high heat until it is nearly smoking.
• Add the seasoned beef strips to the hot skillet in a single layer (work in batches if necessary to avoid overcrowding, which would cause the meat to steam rather than sear).
• Cook, stirring or turning the pieces frequently, for 6 to 7 minutes, until any liquid released by the meat evaporates and the meat is nicely browned on all sides.
• Remove the browned meat from the pan using a slotted spoon or tongs and set it aside on a plate.

2. Sauté Vegetables:

• Reduce the heat under the skillet to medium.
• Add the 1 tablespoon of butter to the same skillet. Once melted, add the sliced mushrooms and the sliced or diced onion.
• Cook and stir over medium heat until the vegetables are lightly browned and the onions have softened and become translucent, about 5-7 minutes.

3. Build the Sauce Base:

• Add the minced garlic to the skillet with the vegetables and stir for about 30 seconds until fragrant.
• Sprinkle the 1 ½ tablespoons of all-purpose flour over the vegetables and stir it in well. Cook, stirring constantly, for 1 to 2 minutes to cook out the raw flour taste (this creates a roux with the butter/fat).
• Pour in the ½ cup of white wine (or 1/2 cup of the beef broth if not using wine). Bring the mixture to a simmer while scraping the bottom of the pan vigorously with a wooden spoon to release any flavorful browned bits (fond) stuck to the pan.
• Cook until the wine has reduced slightly and the sauce begins to thicken, about 1-2 minutes.
• Stir in 1 cup of the beef broth. Bring back to a simmer and cook, stirring, until the sauce thickens further, about 3 to 4 minutes.

4. Simmer Beef Until Tender:

• Return the seared beef (and any accumulated juices from the plate) to the skillet with the sauce.
• Stir in the remaining 1 cup of beef broth. Bring the mixture back to a gentle simmer.
• Once simmering, reduce the heat to low, cover the skillet tightly with a lid, and let the beef cook gently for about 1 hour, or until the beef is very tender. Stir the mixture every 20 minutes or so to prevent sticking and ensure even cooking.

5. Finish with Crème Fraîche and Chives:

• Once the beef is fall-apart tender and the sauce has a nice consistency, remove the skillet from the heat or keep on very low heat.
• Stir in the ¾ cup of crème fraîche (or sour cream, if using) until it’s smooth and well incorporated into the sauce. Do not allow the sauce to boil vigorously after adding crème fraîche, as it could curdle (especially sour cream).
• Stir in the 2 tablespoons of fresh chopped chives.
• Taste the Stroganoff and season with additional salt and pepper to your liking.

6. Serve:

• Serve Chef John’s Classic Beef Stroganoff hot and immediately.
• It’s traditionally served over buttery egg noodles, but also delicious with mashed potatoes, rice, or even toast points. Enjoy!