Let’s create this timeless comfort food dish:

1. Season and Sear Beef:

• Pat the beef strips thoroughly dry with paper towels. Season them generously with salt and pepper.
• Heat the vegetable oil in a large, heavy skillet or Dutch oven over high heat until it’s nearly smoking.
• Add the seasoned beef strips to the hot skillet in a single layer (work in batches if necessary to avoid overcrowding and ensure a good sear).
• Cook, stirring or turning constantly, for about 6 to 7 minutes, until the liquid released by the beef evaporates and the meat is nicely browned on all sides.
• Using tongs or a slotted spoon, remove the browned meat from the pan and set it aside on a plate.

2. Sauté Vegetables:

• Reduce the heat under the skillet to medium. Add the sliced mushrooms, sliced or diced onion, and the tablespoon of butter to the pan.
• Cook and stir until the vegetables are softened and lightly browned, about 5-7 minutes.

3. Build the Sauce Base:

• Add the minced garlic to the vegetables and stir for about 30 seconds until fragrant.
• Sprinkle the all-purpose flour over the vegetables and butter. Stir constantly and cook for 1 to 2 minutes until the flour is incorporated and lightly cooked (this creates a roux).
• Pour in the white wine. Bring it to a simmer while scraping any browned bits (fond) from the bottom of the pan with a wooden spoon. Cook until the wine reduces slightly.
• Stir in 1 cup of the beef broth. Bring the mixture to a simmer and cook, stirring, until the sauce begins to thicken, about 3 to 4 minutes.

4. Simmer the Beef:

• Return the seared beef (and any accumulated juices) to the pan with the sauce.
• Stir in the remaining 1 cup of beef broth. Bring everything back to a gentle simmer.
• Once simmering, reduce the heat to low, cover the skillet or Dutch oven tightly with a lid, and cook for about 1 hour. Stir every 20 minutes or so. The beef should be very tender and the sauce nicely thickened.

5. Finish with Crème Fraîche and Chives:

• Once the beef is tender, remove the skillet from the heat or turn the heat to its absolute lowest setting.
• Gently stir in the crème fraîche until it’s fully incorporated and the sauce is smooth and creamy. Do not allow the sauce to boil after adding crème fraîche, as it can curdle or separate.
• Stir in the fresh chopped chives.
• Taste the Stroganoff and season with additional salt and pepper if needed.

6. Serve:

• Serve the hot Beef Stroganoff immediately, typically over egg noodles, rice, or mashed potatoes. Enjoy!

The gentle simmer is key to tender beef and rich sauce