Forget about the stodgy beef stroganoff of the past! This version of the classic recipe is beautifully balanced with a rich sauce and tender beef.
The creme friache adds the perfect amount of creaminess without becoming too overbearing, while the parsley brings a burst of freshness at the end. Serve the stroganoff over pasta or rice and add a little extra cracked pepper over the top when serving. Dig in!
- 1 tablespoon vegetable oil
- 1kg beef chuck roast, cut into 1/2-inch thick strips
- Salt and pepper to taste
- 1 tablespoon butter
- 1/2 medium onion, sliced or diced
- 225g sliced mushrooms
- 2 cloves garlic, minced
- 1 1/2 tablespoons all-purpose flour
- 1/2 cup white wine
- 2 cups beef broth, divided
- 3/4 cup creme fraiche
- 1 tablespoon fresh chopped parsley
1. Season beef generously with salt and pepper. Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set aside.
2. Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated.
3. Stir in wine and 1 cup of stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens.
Return beef to the pan. Stir in remaining cup of stock; bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes.
4. Stir in creme fraiche. Stir in chives. Season with salt and pepper to taste.
If you’d like to see more recipes from Starts at 60, click here. And if you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us by completing the form below.
Submit your article here