Ingredients
1 tbsp vegetable oil
2 pounds beef chuck roast
salt and pepper to taste
1 tbsp butter
1/2 onion, sliced or diced
8 oz sliced mushrooms
2 cloves garlic
1 1/2 tbsp flour
1/2 cup white wine
2 cups beef broth, divided
1/2 to 1 cup creme fraiche or sour cream
1 tbsp fresh sliced chives
Steps
- Cut the beef into small strips (about 1.5 cm thick), then salt and pepper generously. Put some vegetable oil in a large pan on high heat, and as soon as it starts to shimmer thrown in the meat. Keep on high until the water comes out, it dries and the meat browns in its own juices. Take out the meat and set aside
- Turn down the heat to medium, throw in a chuck of butter. Toss in the thickly sliced mushrooms, the roughly sliced half onion, a big pinch of salt. Saute that on medium heat until nicely browned. Once that's all nicely browned, add a couple of cloves of crushed garlic and stir for 30 seconds. Add a tbsp of flour, stir that it and cook for a minute or tow.
- Add the white wine, the beef stock and let it come up to a simmer (meanwhile scrape the bottom).
- Add the beef back in, add a little more beef stock. Make sure it's all mixed nice and evenly and bring it up to a simmer. Reduce to low heat, cover and let it braise for about an hour (give it a stir every 20 min or so). Depending on the cut of beef you're using this might take a little more or little less time (play it by ear). If aftyer an hour the meat is not tender enough, add a splash of stock and let simmer a little longer.
- Once the meat is ready and cooked to your liking, stir in the creme fraiche. Once that is mixed in, stir in some freshly chopped chives, taste for salt and pepper and we're done.