Traditional Beef Stroganoff
Ingredients
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pepper
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Salt
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3 tbsp. chopped fresh chives
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1 pound cooked buttered and seasoned egg noodles
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3/4 cup sour cream
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8 oz. cremini mushrooms sliced
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1 tbsp. butter
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3 cups low-sodium beef broth
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1/4 cup red wine
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1/4 cup brandy
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1 large yellow onion, sliced
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2 tbsp. extra virgin olive oil
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1/4 tsp. nutmeg
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1/4 tsp. garlic powder
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1/3 cup flour
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2 pounds chuck roast, cubed
Method
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01In a large bowl, combine 1/3 cup flour, garlic powder, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper. Pat the beef dry with paper towels and add to the flour mixture in the bowl; toss to coat.
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02In a Dutch oven, heat the oil over medium-high heat. Working in batches (don't crowd the pan), add the beef and cook until browned on all sides. Transfer to a plate.
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03Reduce the heat to medium and add the onion. Cook, stirring often until softened, about 4 minutes. Add the brandy and wine and cook, scraping the pan with a spoon, about 1 minute.
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04Return the meat to the pot and add the beef broth. Bring to a boil, reduce heat to low, cover and simmer until the beef is tender about 1 1/2 hours.
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05Transfer one cup of broth to a small bowl; add the remaining 3 tbsp. flour and whisk until smooth. Add the flour mixture to the pot. Season to taste.
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06In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring often, until golden brown, 5-7 minutes. Add the mushrooms to the meat mixture. Simmer 30 minutes longer.
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07Stir in the sour cream and season to taste with salt and pepper. Serve stroganoff over buttered noodles. Garnish with additional sour cream, plus chopped chives.
