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A classic, comforting Russian dish featuring tender beef chuck strips and mushrooms in a rich, velvety sauce finished with creme fraiche. This version uses a slow-braising method to turn a flavorful chuck roast into melt-in-your-mouth perfection, served over wide buttered egg noodles.
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Brown the seasoned beef chuck strips in a hot pan and set aside. → Sauté mushrooms and onions in butter, then stir in garlic, flour, wine, and stock to make the sauce base. → Return the beef to the pan and simmer, covered, on low heat for 1 hour until tender. → Finish by stirring in creme fraiche and fresh chives. → Serve over buttered wide egg noodles.
Brown the seasoned beef chuck strips in a hot pan and set aside. → Sauté mushrooms and onions in butter, then stir in garlic, flour, wine, and stock to make the sauce base. → Return the beef to the pan and simmer, covered, on low heat for 1 hour until tender. → Finish by stirring in creme fraiche and fresh chives. → Serve over buttered wide egg noodles.
A classic, comforting Russian dish featuring tender beef chuck strips and mushrooms in a rich, velvety sauce finished with creme fraiche. This version uses a slow-braising method to turn a flavorful chuck roast into melt-in-your-mouth perfection, served over wide buttered egg noodles.
Cut the beef chuck into 1/2 to 3/4 inch thick steaks, then cut those into 1/2 inch wide strips (batons).
Generously season the beef strips with salt and pepper on the cutting board.
Heat vegetable oil in a large stainless steel pan over high heat until shimmering and almost smoking.
Add the beef to the pan. Crowding the pan is acceptable here; let the moisture evaporate so the meat eventually browns in its own juices.
Once the beef is nicely browned, remove it from the pan and set aside on a plate.
Beef chuck is used instead of tenderloin for its superior flavor, but it requires a long simmer (about 1 hour) to become tender.
Creme fraiche is preferred over sour cream because it has a higher fat content and won't curdle or separate when added to the hot sauce.
The mushrooms and onions help deglaze the pan naturally as they release their liquid while sautéing.
Adjust the sauce at the end: add more stock for a thinner sauce or simmer uncovered for a few minutes to thicken it.
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