Beef Stroganoff with Top Sirloin

Classic Beef Stroganoff 

Ingredients:

2 tablespoon vegetable oil

2 pounds beef chuck roast, cut into 1/2-inch thick strips Top Sirloin

salt and pepper to taste

2 tablespoon butter

1 cup medium onion, sliced or diced

12 ounces sliced mushrooms

2 cloves garlic, minced

3 tablespoons all-purpose flour

½ cup white wine

2 cups beef broth, divided

1 cup creme fraiche or sour cream

1 tablespoon fresh chopped chives

salt and pepper to taste

Directions

Step 1.   Season beef generously with salt and pepper.

Step 2.  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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Stir in Creme Fraiche. Stir in chives. Season with salt and pepper to taste.

Serve over Buttered Noodles 

Suggest a dollop of Creme Fraiche, but Sour Cream will be fine.