Beef Stroganoff

Season the beef generously with salt and fresh ground black pepper to taste. In a large hot skillet, brown the beef thoroughly in the oil, over high heat. Reserve the beef in a bowl, and return the pan to the stove over medium heat. Add the butter, mushrooms, and onions. Saute for 5-6 minutes, or until the mushrooms begin to brown.

Add the garlic, and cook for 1 minute. Add the flour, and cook stirring for 2 minutes. Whisk in the wine and half the beef broth. Stir and bring up to a simmer. Add the beef back in, and the rest of the beef broth. Bring to a simmer, turn the heat to low, cover tightly and braise for about 1 hour, or until the meat is tender. Stir occasionally. Add more broth or water if the mixture gets too dry. When ready, stir in the crème fraiche or sour cream, and the chives. Once heated through, taste for seasoning, and serve immediately, spooned over the buttered noodles.