Traditional Beef Stroganoff
Beef stroganoff is tender strips of beef in a mustard-tinged gravy finished with sour cream and a splash of white wine. This version uses chuck roast, a cut that turns soft during an hour of gentle simmering, and thickens the sauce by stirring flour straight into the pan juices. The dish is tied to a 1890s cooking competition in St. Petersburg and the household of Count Stroganov, and it scales easily for a crowd.
Instructions
Trim the fat and gristle from the chuck roast, then cut the meat into strips about ½ inch thick and 2 inches long. Season the strips with ½ teaspoon each of salt and pepper.
Melt the butter in a large skillet over medium heat. Brown the beef strips quickly, then push them to one side of the pan.
Add the sliced green onions to the empty side and cook them slowly for 3 to 5 minutes. Push them over with the beef.
Stir the flour into the juices on the cleared side of the pan. Pour in the beef broth and bring it to a boil, stirring constantly, then lower the heat and stir in the mustard.
Cover the pan and simmer for 1 hour, until the beef is tender when pierced with a fork.
Five minutes before serving, stir in the mushrooms, sour cream and white wine. Heat briefly, then season with salt and pepper to taste.
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