Recipe by Chef John
"This is a fairly lean version of beef stroganoff, as most recipes call for more cream. This is something you can easily adjust to your tastes. I like a little thicker version, with just enough sauce to coat the meat and noodles."
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beef chuck roast, cut into 1/2-inch thick strips
salt and pepper to taste
onion, sliced or diced
1 1/2 tablespoons
beef broth, divided
fresh chopped chives
I cannot afford beef chuck roast right now, I used beef stew meat instead. I also did not have creme fraiche, I used sour cream instead. You could not tell that I used beef stew meat, the meat turned out very tender and juicy. My family all said that this is their favorite stroganoff yet. I served the boys' portions over buttered egg noodles, I ate my portion over steamed garlic broccoli as I'm trying to watch my carb intake.
I followed this recipe exactly and I was very disappointed. I've been making the Betty Crocker classic beef stroganoff recipe for years, but thought I whould try a more sophisticated recipe. Well, this is one of those times that I was wrong. Very shallow flavor, I'll go back to Betty.
My family loved this! I didn't have time to make creme fraiche so I used sour cream. Next time I would like to make it using the creme fraiche. Don't forget to butter your noodles. This is so much better than my recipe using cream of mushroom soup. Highly recommend! You will not be disappointed.
I can't believe no one's rated this yet. I've made this a few times and I love it! I buy mushrooms with this in mind. I don't always use exact measurements, but kind of eyeball it. It is soooooo good!!
This is hands down one of the best beef stroganoff recipes I have had in a long time. I did use stew meat and just made sure to brown it good and let it rest a bit and simmered a little longer. Made recipe exactly as written but added an additional 3 Tbs. flour mixed in with some broth to tighten it up a little. The creme fraiche really seals the deal you don't have to go crazy to buy it. If you know you will make this then you can make your own. In a non reactive container mix 1cup heavy cream with 1Tbs of buttermilk or plain yogurt and cover loosely with plastic wrap. Leave out at room temp. around 72 degrees for 24 hours stir once and a while 8 hours or so but not necessary. Warming the cream a little will speed things up a little and it can be used in as little as 12 hours but will not have the consistency you may want. It can go as long as 36 hours I find 24 or so just right. Can be stored in tight container in frige for up to 10 days the cold will stop the fermentation and you Can make ahead. Also great for creamed recipes and potatoes. This recipe is a keeper for sure. I know I will be making it a part of the rotation. Serve over wide egg noodles its great. Be sure to make extra I bumped recipe to ten servings to have some leftovers for lunch you will be glad you did. Reheats well just slow simmer. Happy cooking, GG
Fantastic and very easy. I bought and used the creme fraiche because I wanted to try this just as the Chef wrote it, but I think in the future I will use sour cream. I didn't like the runny consistancy that I got with creme fraiche. The flavor of the dish is absolutely perfect!
OMG this was to die for yes it is that good and I like medium noodles it was awesome like all your recipes I also so made your molten lava cake for after dinner well the hubby would nott stop eating it sohe had no room for dessert and he loves dessert but he loved the stroganoff more I was very suprised the power of meat and noddles and yes I made my own creme fraiche come on people it is so easy to make save your money and make it
oh my gosh, i think that i have made this recipe about 4 times now....it is a fantastic dinner and often requested by my picky husband. i usually double the shrooms and onions just because we like a lot of veggies. i DO make my own creme fraiche as chef suggests, it is extremely easy, just consists of cultured buttermilk and heavy whipping cream. you just need to start it 2 days before you will be making the stroganoff. it is so much better than sour cream because you can actually simmer it without seperation and reduce the sauce. well worth the very minimal effort. be patient when browning your mushrooms, because at first they will appear to just be stewing in their own juices, but then, the water evaporates, but the butter does not, and they begin to brown beautifully. it usually takes me about 15 minutes to get to this point. this is a wonderful tip i learned from chef john, before i rushed them and they never got brown....just have to be a bit patient! anyway, served this on hot buttered poppyseed egg noodles (papadelle from trader joes) and a nice pickled cucumber and onion salad. thank for reading :)
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Classic Beef Stroganoff
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 221
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