This is a favorite recipe for the cold winter months. Served over egg noodles, it is a great choice for when you want some “comfort food”. The recipe uses crème fraîche, which, if you make at home, requires a few days advanced preparation (see the recipe). While sour cream may be substituted, crème fraîche is in my opinion well worth using. While this recipe is on the larger side due to the size of most chuck roasts available to me, it freezes well. I usually do not freeze with the noodles, however, and instead only cook as many noodles as needed before eating.
A full written recipe may be found here: https://cook.karylstein.com/g/family/r/beef-strognaoff