A slow beef braise and roasted mushrooms are the secrets to the best beef stroganoff recipe, the most popular dish at Salt Lake City’s Copper Onion, and the only way I’ll ever make beef stroganoff again.
In This Post
I love hearty, beefy, comfort food dishes during cold weather months. Recipes like my red wine braised short ribs, my mom’s pot roast, and beef bourguignon are a few classic favorites. Beef stroganoff is another dish that fits perfectly in this category, and this recipe is the best version I’ve ever had. This beef stroganoff recipe is by Chef Ryan Lowder, of Salt Lake City’s Copper Onion restaurant, and it’s featured in the cookbook Salt Lake City Chef’s Table. What makes this recipe so special is the sauce, or more aptly, the depth of the sauce. The secret to getting that depth lies in the roasting of the mushrooms before adding them to the meat. It’s rich and decadent and makes for the perfect cozy dinner.
Why You’ll Love It
- Roasting the mushrooms deepens the beef stroganoff flavors and makes the whole dish meatier and more savory
- This beef stroganoff is creamy, savory, comforting, and filling
- It’s singing with flavor thanks to a host of savory aromatics and a slow beef braise
- The recipe is versatile—serve it over egg noodles, mashed potatoes, or even rice (though I think it’s best served over a hearty egg noodle, such as pappardelle)
Beef Stroganoff Ingredients List
Here’s what you’ll need for the beef itself:
- Chuck tail or chuck roast–you want tender, falling-apart beef for this, and either of these cuts is the way to go
- Onion–part of our sofrito; it adds complexity and savoriness to the dish
- Celery–one-third of our sofrito (you’d miss it if it wasn’t there!)
- Carrot–the final component of our savory sofrito (the best trifecta of flavors and the base of this dish)
- Garlic–helps give the beef even more flavor
- Bay leaves–for aromatics (another great example of a subtle yet important ingredient you’d miss if it wasn’t there)
- Fresh thyme–also for aromatics
- Water, beef stock, or beef broth–to help give our sauce the right consistency (and some more flavor, ideally via beef stock or broth vs water)
What is the Sauce in Beef Stroganoff Made of?
Homemade beef stroganoff is one of those dishes where you have to use the good stuff. Don’t try using half and half or another lower-fat alternative here — heavy cream is the way to go.
Here are the ingredients you’ll need for the beef stroganoff sauce:
- Cremini mushrooms–I much prefer these over button mushrooms
- Olive oil–I like using a mix of olive oil and butter for the best flavor and smoke point
- Unsalted butter–adding butter with the olive oil helps prevent burning when cooking the
- Shallot–I prefer this delicate flavor over onion in this particular dish, but onion would also work
- Garlic–just the right amount to add some umami and complexity to our sauce
- Heavy cream–you could use half and half if you prefer, but the sauce won’t be quite as thick
- Kosher salt and pepper–seasoning essentials
- Pasta–(such as pappardelle, tagliatelle, or egg noodles)
- Créme fraîche–or sour cream
- Fresh chives, for serving–you could also use parsley instead if you wanted
Find the complete recipe with measurements below.
How to Make Beef Stroganoff
This traditional beef stroganoff recipe takes some time to make but the steps are very simple and it’s definitely worth the wait! Here’s how to make it:
Season and brown the beef. Season with kosher salt and freshly ground black pepper. Heat an oven-safe Dutch oven to medium-high heat on the stove with the olive oil. Brown the meat in batches if needed but do not crowd the pan.
Slow roast the beef and aromatics. Add the onions, celery, carrots, garlic, bay leaves, and thyme to the meat, stir, and add enough water or stock to cover. Place in the 325°F oven, uncovered. Check after 2 hours and add more water or stock if necessary to keep the meat and vegetables covered.
Strain and skim. When the meat is fork-tender, remove it from the oven. Pick the meat from the pot and set it aside to cool and strain the liquid from the vegetables, then discard the vegetables. Cool the liquid and skim most of the excess fat from the top, reserving the braising liquid for later.
Prepare the creamy Beef Stroganoff Sauce
After you’ve slow-roasted your beef, the stroganoff sauce comes together pretty fast. Some recipes call for Dijon mustard or Worcestershire sauce, but this sauce really doesn’t need it and is so flavorful on its own.
Here’s how to make and assemble your dish:
- Roast the mushrooms. Toss the mushrooms with olive oil and a sprinkling of kosher salt and roast for 15-20 minutes.
- Sauté and reduce. Sauté the shallot, garlic, and roasted mushrooms in butter and cook until tender. Add the reserved beef, cream, and beef braising liquid and simmer until the liquid is reduced and thickened.
- Cook your pasta and serve. Serve the beef stroganoff over pasta and top with a dollop of créme fraîche and fresh chives.
FAQ and Recipe Tips
- What cut of meat is best for beef stroganoff? Chuck tail or chuck roast is best for this recipe (you want tender, falling-apart beef for this.
- Is Greek yogurt a good substitute for sour cream in stroganoff? I definitely recommend using créme fraîche or sour cream (as per tradition) for this beef stroganoff recipe. I love Greek yogurt but it has a distinctive tang that I don’t feel works well here.
- What do you serve with beef stroganoff? A hearty egg noodle is best in this dish and a high-quality pappardelle (this is my favorite) is a good one to stand up to the meaty sauce.
- While Lowder uses Wagyu beef in his Beef Stroganoff, he’s instructed home cooks that a chuck tail is perfectly acceptable. Either one is slow braised for 3 to 5 hours to create the most tender of beef bites. If chuck tail is unavailable, chuck roast works well too.
- I’ve always used sour cream to add the tang to my stroganoff, but this recipe calls for the mellower, less tart créme fraiche topping the pasta dish in the final stage, and just ½ cup of cream combined with the braising liquid to create a lush sauce you won’t forget.
Storage Tips
This beef stroganoff will keep stored in Tupperware in the refrigerator for about 3-4 days. I don’t recommend freezing it with the pasta. If you plan to make it and freeze it, freeze the beef and sauce but not with your pasta (it will keep in the freezer for about 3 months).
What to Serve with Beef Stroganoff
- Beet, Carrot and Pomegranate Salad
- Citrus, Fennel and Avocado Salad
- Sweet Carrots with Tarragon
- Winter Green Salad with Orange Honey Mustard Vinaigrette
- Roasted Brussels Sprouts with Pancetta
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Beef Stroganoff
Ingredients
For the Beef:
- 2 tablespoons extra virgin olive oil
- 1 pound chuck tail or chuck roast , cut into chunks
- 1 cup chopped onion
- 1 cup sliced celery
- 1 cup sliced carrot
- 4 cloves garlic , peeled and smashed
- 2 bay leaves
- 2 sprigs fresh thyme
- water or beef stock
For the Stroganoff:
- 1 pound cremini mushrooms , thickly sliced or quartered
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 small shallot , sliced
- 2 cloves garlic , sliced
- ½ cup heavy cream
- 1 cup braising liquid
- Kosher salt and freshly ground black pepper to taste
- 8 ounces pappardelle pasta
- ½ cup créme fraîche
- ¼ cup fresh chives , chopped
Instructions
To Prepare the Beef:
- Preheat the oven to 325°F.
- Season the meat with kosher salt and freshly ground black pepper. Heat an oven-safe Dutch oven to medium-high heat on the stove with the olive oil. Brown the meat in batches if needed but do not crowd the pan.
- Add the onions, celery, carrots, garlic, bay leaves, and thyme to the meat, and add enough water or stock to cover. Place in the oven, uncovered. Check after 2 hours and add more water or stock if necessary to keep the meat and vegetables covered.
- When the meat is fork-tender, remove it from the oven. Pick the meat from the pot and set it aside to cool and strain the liquid from the vegetables, then discard the vegetables. Cool the liquid and skim most of the fat from the top, reserving the braising liquid for later.
To Prepare the Stroganoff:
- Preheat the oven to 375°F.
- Toss the mushrooms with the olive oil and a sprinkling of kosher salt and roast for 15-20 minutes.
- In a large sauté pan over medium heat, melt the butter then add the shallot, garlic, and roasted mushrooms and cook until tender, about 5 minutes. Add the reserved beef, cream, and reserved braising liquid and cook until the liquid is reduced and thickened, about 7 minutes. Add salt and pepper to taste.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain the pasta, then add it to the sauté pan and cook for 2-3 minutes.
- Serve with a dollop of créme fraîche and fresh chives.
Notes
- Reprinted with permission, Becky Rosenthal
Nutrition
More Beefy Recipes You’ll Love
- Beef Bourguignon
- Tuscan Beef Stew
- Red Wine Braised Short Ribs
- Mom’s Best Pot Roast Recipe
- Beef Stew with Butternut Squash
- My Mom’s Homemade Spaghetti and Meat Sauce
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest and Twitter for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own
Hana
It may have been too long to get a response here, but I’d like to try this, only confusion for me is adding the cream, I have re-read a few times, and it sounds like you mean the 1/2 Cup heavy cream, and to use the 1/2 Cup Creme Fraiche for topping only. Or do both go into the sauce ?
LEAH
I have made this multiple times– the cream fraiche is for a topping: I just top the pasta with it. The whipping cream I use is 1 cup. It doesn’t look like a lot of sauce, but with the pasta and chives, it is perfect.
Megan
This would make my husband happy!
Dana
The directions on this recipe are so confusing!!! You really need to fix it before someone goes out and spends all that money and then burns their dinner!!
heidi
Sorry you found them confusing. I make it all the time and it always works for me.
Jill
If it helps – I think the only confusing thing is it never tells you to put it into the oven. If you read down, you get the gist and know to put it in the oven but otherwise, for a newbie, that wouldn’t be so clear. Another reason to always read recipes 2 or 3 times before cooking! Thanks for the great recipe. :)
“Add the onions, celery, carrots, garlic, bay leaves and thyme to the meat and add enough water or stock to cover. Check after 2 hours and add more water or stock if necessary to keep the meat and vegetables covered. When the meat is fork tender, remove it from the oven. “
Casey
I agree on the confusion. I also think it would help to understand approximately how long to get fork tender beef. I loved this dish at copper onion.
Had to call an audible and pick up dinner because cooking the meat is taking longer than planned. I’ll finish the meat tonight and do the stroganoff tomorrow.
I do really appreciate this recipe. One of my favorite SLC food experiences.
ibaketoday
My Stroganoff looks slightly different but I believe that there are no mistakes. It’s always delicious. :-)
heidi
I’m glad you enjoyed it!
Julie
I made this tonight and it was wonderful! My family raved and raved about it. Thank you for sharing.
Find My Rice
This is mouth-watering! Great recipe! :D
Kris
This looks fabulous, but I have a few questions about the recipe.
In the first paragraph, when you add the stock to cover – it says check after 2 hours – do you continue cooking at the medium high heat? That seams a little high, so I’m assuming simmer or low for 2 hours? Also, should you cover with lid?
“When the meat is fork tender, remove it from the oven.” when do you put it in the oven? the direction don’t say anything about putting the meat in the oven.
What do you do with the vegetables? it says discard? so you actually throw them out? they are not needed for the dish any where else?
I’ve never heard of or used créme fraiche, can you find it with the sour cream?
thanks for your help, I could dive into that plate!
kelley
What a beautiful tribute and post about Becky and Josh. They deserve all the wonderful blessings as their truly one of the most down to earth and honest couple I know. The blogging community is better off with Becky in it. Lucky to call her a friend. Heartfelt write up, Heidi! xo
Becky
Such an honor to be highlighted on your site Heidi!! Thanks so much for taking the time and effort (I know it’s a lot of effort to make beef stroganoff look good) for this post! And I’m blessed, more than you know, by your words and the words from the comments! Absolutely made my day!
Liz @ Floating Kitchen
I just LOVE this post, Heidi. I had the chance to meet Becky earlier this year and she is a true gem. I’m totally smitten with her and her authenticity. Total girl crush!
Stephanie @ Girl Versus Dough
I had the pleasure of meeting Becky in person last year and she is such a gem! I always look forward to her recipes on The Vintage Mixer. Pinning this stroganoff because, well, HELLO YUMMINESS.
Annalise @ Completely Delicious
Such a great write up! Becky deserves every kind word. Thanks for reminding me that I need to make this dish again!
Liz @ The Lemon Bowl
I have such a massive crush on Becky as well!! This is such a beautiful post, Heidi. And Becky – you are such an inspiration and incredible talent. Not to mention a natural beauty. I am honored to consider you a colleague and friend!!
heidi
I agree Liz, she’s the real deal and one of my favorites, too.
Abby @ The Frosted Vegan
Oh this is just gorgeous! I’m not usually a mushroom fan, but this could change my mind!
Sue
One of my favorite meals! I can’t wait to make this version!
allie @ Through Her Looking Glass
Great book, beautiful recipe and photos. I can almost smell those roasting mushrooms…
Sandy@RE
Congrats to Josh and Becky! Beautiful book, and we LOVE beef stroganoff!