Beef Stroganoff

This is a wonderful treat, but especially in the winter.  I've been using this recipe for over 40 years.  There are many recipes that cook it for less time, but this is what I've always made.  Very tender and oh so good.

3-4 Tbsp butter or olive oil              1/3 C flour  
1 onion, chopped                            salt & pepper if needed  
1/2 lb mushrooms, sliced                 2 C beef broth
2 lb. sirloin steak, cut in strips         1/2 C red wine (optional)                           
             1/2 C sour cream or creme fraiche*

Saute onion and mushrooms in some of the oil on medium heat until onions are softened and lightly browned.  Remove to a bowl.  Spread beef strips on a cutting board and sprinkle with flour.  (You may need more or less.)  Toss around until they are more or less covered.

Heat more oil and saute half the meat at a time until browned.  Remove to another bowl.  Saute rest of meat, then return first batch of meat to pan.  Add broth and wine.  Let simmer one hour.  Add onion and mushrooms to meat and cook another 20-30 minutes.  

Turn off heat and mix in sour cream.  (Sour cream will curdle if heated too high.  Creme fraiche isn't supposed to.)  

*To make your own creme fraiche, watch Chef John make it here:  creme fraiche