Q1: What is the absolute best cut of beef for a slow-cooked, classic Stroganoff?

For a long, slow braise, the best cut is always a tough, flavorful cut that is rich in collagen and connective tissue. The number one choice is a beef chuck roast (also known as a shoulder roast). As it cooks, that collagen breaks down into rich gelatin, which makes the meat incredibly tender and gives the sauce a luscious, full-bodied texture.

Q2: What is crème fraîche, and how is it different from sour cream?

Crème fraîche is a thick, cultured cream with a high fat content and a rich, nutty, and only mildly tangy flavor. It is the classic choice for finishing sauces in French and European cooking because its high fat content and stable proteins mean it will not curdle or split when it is stirred into a warm sauce. Sour cream has a lower fat content and a much tangier flavor, and it is prone to curdling if added directly to a hot liquid.

Q3: Can I make this recipe without the wine?

Yes, you can. The wine adds a wonderful, bright acidity that helps to balance the richness of the beef and cream, but if you prefer to cook without it, you can simply deglaze the pan with an equal amount of extra beef broth . You may want to add an extra splash of Worcestershire sauce or a teaspoon of lemon juice at the end to add a bit of tang back into the dish.

Q4: My beef is still tough and chewy after an hour. What did I do wrong?

A tough result in a braised dish like this is almost always a sign that it simply needs more time . The one-hour simmer is a guideline. Depending on the specific cut of your chuck roast, it may need another 30 or even 60 minutes of gentle, low-heat simmering for the connective tissues to fully break down. Patience is the key to fall-apart tender beef!

Q5: What does it mean to "deglaze" the pan, and why is it so important?

Deglazing is the simple but crucial act of adding a liquid (in this case, wine) to a hot pan after you have sautéed meat or vegetables. This allows you to use a spoon or spatula to scrape up all the delicious, caramelized, brown bits (known as the "fond") that are stuck to the bottom of the pan. Those brown bits are pure, concentrated flavor, and deglazing is the secret to incorporating all that deliciousness into your final pan sauce.

The Best Authentic & Tender Classic Beef Stroganoff

A classic, slow-simmered recipe for a rich and tender Beef Stroganoff. The dish features strips of beef chuck roast that are seared until well-browned. A savory pan sauce is then built in the same skillet with sautéed mushrooms and onions, thickened with a flour roux, and enriched with white wine and beef broth. The beef is returned to the pan and braised for an hour until tender. The stroganoff is finished with a swirl of crème fraîche for a creamy, tangy flavor and garnished with fresh chives.

Author: Grace
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Searing, Braising
Cuisine: Russian

Ingredients

Scale

2 pounds beef chuck roast, cut into 1/2-inch thick strips
Salt and pepper to taste
1 tablespoon vegetable oil
8 ounces sliced mushrooms
½ medium onion, sliced or diced
1 tablespoon butter
2 cloves garlic, minced
1 ½ tablespoons all-purpose flour
½ cup white wine
2 cups beef broth, divided
¾ cup crème fraîche
1 tablespoon fresh chopped chives

Cook Mode Prevent your screen from going dark

Instructions

Season the beef strips generously with salt and pepper.
Heat the vegetable oil in a large skillet over high heat until it is nearly smoking. Add the beef and cook, stirring constantly, for 6 to 7 minutes, until the liquid evaporates and the meat is well browned. Remove the meat from the pan and set it aside.
Reduce the heat to medium. Add the butter to the skillet. Once melted, stir in the mushrooms and onions. Cook and stir for 5 to 8 minutes, until the vegetables are lightly browned.
Add the garlic and stir for 30 seconds until fragrant. Stir in the flour and cook for 1 to 2 minutes.
Pour in the white wine and 1 cup of the beef broth, scraping the bottom of the pan to release any browned bits. Bring the sauce to a simmer and cook for 3 to 4 minutes, until it thickens.
Return the browned beef to the pan. Stir in the remaining cup of broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 1 hour, or until the beef is tender and the sauce is thick. Stir every 20 minutes.
Stir in the crème fraîche and the fresh chives. Season with additional salt and pepper to taste.
Serve hot, traditionally over egg noodles or rice.

Notes

Searing the beef over very high heat until the liquid evaporates is a key step to getting a deep, brown crust and rich flavor.
Using the same skillet to build the sauce incorporates all the flavorful browned bits (fond) from the beef and vegetables.
The long, one-hour simmer time is crucial for tenderizing the chuck roast.
Stirring in the crème fraîche at the very end, off the heat or on very low heat, ensures a creamy texture without curdling.

Nutrition

Serving Size: 1/8 of recipe
Calories: 450-550
Sugar: 4-6 g
Sodium: 500-700 mg (before salt to taste)
Fat: 30-40 g
Saturated Fat: 15-20 g
Trans Fat: 0 g
Carbohydrates: 8-12 g
Fiber: 1-2 g
Protein: 30-35 g
Cholesterol: 120-150 mg

Find it online: https://www.eatswithsoul.com/classic-beef-stroganoff/