Too many of the meals I’ve seen on menu plan sites call for using canned products like beef gravy, or canned soups, and so on.  I was pleasantly surprised to find this Beef Stroganoff recipe on emeals that called for making a roux to thicken the wine and stock sauce.  I liked the flavor and thickness from creme fraiche instead of sour cream as well.  Of course, I often meddle, and I added fresh thyme and a tablespoon or so of tomato paste (the kind in the tube, so I can squeeze out just what I want and not have to use or waste an entire can).  Hunting down the recipe online it appears they took it from allrecipes.  Or vice versa.  I liked this a lot.  The meat was tender, but mine was saucier than the pic below.  I prefer it saucier!

1 tablespoon vegetable oil (I used EVOO)

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

salt and pepper to taste

1 tablespoon butter

1/2 medium onion, sliced or diced

8 ounces sliced mushrooms

2 cloves garlic, minced

1 1/2 tablespoons all-purpose flour

1/2 cup white wine

2 cups beef broth, divided (I used 2 1/2 because I wanted a saucier… sauce)

(1 T. Tomato Paste, my addition)

(Fresh Thyme from 2-3 sprigs, my addition.

3/4 cup creme fraiche

1 tablespoon fresh chopped chives

salt and pepper to taste

Season beef generously with salt and pepper. 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. (I wanted nicely browned beef, so I browned mine in 3 batches for less crowding and steaming of the beef) Remove meat from the pan and set aside. 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. (The butter and oil were absorbed by the mushrooms, so I added a little more butter, and melted it and used that to make my roux with the flour).  Stir in wine and 1 cup of stock (I added the tomato paste here), scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens. Return beef to the pan. Stir in remaining cup of stock (added the thyme here); 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. Stir in creme fraiche. Stir in chives (I sprinkled on top only, because the kidlet v.2 wouldn’t have eaten it.  Still didn’t, but wanted best shot!). Season with salt and pepper to taste.