Gary's Beef Stroganoff

Most stroganoff recipes call for thin strips of beef seared hot and fast. This version goes the other direction: inch cubes of chuck, dredged in flour, browned in olive oil, then simmered low for two hours in a bath of red wine and stock until they pull apart with a spoon.

The flour does double duty. It builds crust on the meat during the sear and thickens the cooking liquid into a glossy gravy as it simmers. Stir the bottom of the pot every so often or that same flour will catch and burn.

Fresh dill is the move here. Dried tastes like hay; fresh brings a grassy bite that cuts through all that rich sour cream and meat. Stir the sour cream in at the very end off the heat, otherwise it curdles into grainy specks.

Pile it over buttered egg noodles or steamed rice and finish with another shower of fresh dill.

Pro Tips

• Use a dry, full-bodied red wine like Cabernet or Chianti; sweet wines turn the gravy syrupy
• Brown the beef in batches so it sears instead of steams; crowding the pot kills the crust
• Pull the pot off the heat before adding sour cream, hot liquid will split the dairy
• Veal stock makes the gravy silkier if you can find it; beef stock is the standard substitute

Variations

• Stir in a tablespoon of Dijon mustard with the sour cream for a sharper finish
• Use cremini or porcini mushrooms in place of white button for a deeper, earthier flavor
• Swap the red wine for an equal pour of dark beer or porter for a heartier, less fruity gravy